Peanut Butter Cupcakes

The "Eat from your Pantry Challenge" is going on fully steam around the blogosphere. Even though I am not participating this time around,  I thought it would be great to share one of my recipes that I make that uses up a few things that I keep in my pantry and often wonder what I can make with them that would be kid friendly. Are you like me and have boxed cake mixes and canned frosting in your pantry and wondering what you could make with it other than just making up plain old cake or cupcakes?

Why not try these easy to put together, yummy, kid friendly cupcakes??!!

Peanut Butter Cupcakes

Cake:
1 box yellow cake mix

1 1/4 cups water

1/4 cup vegetable oil

3 eggs

3/4 cup creamy peanut butter

Frosting:
1 container chocolate frosting

1/4 cup creamy peanut butter

1/3 cup chopped peanuts(optional)


Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).

3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

4. In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts, if desired; press lightly into frosting.

Notes: Since I am not big fan of chopped peanuts I used about 1/2 tsp. grape jelly on top of several cupcakes while leaving others plain.

This post is linked to:

• Tempt My Tummy Tuesday at Blessed with Grace!
• Tasty Tuesday at Balancing Beauty and Bedlam!
• Tuesdays at the Table at All the Small Stuff!