PB and J Mini Mug Cakes

PB and J Mini Mug Cakes

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"If your a PB and J lover, then you will love this recipe! Serve with whipped cream."
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15 m servings 230 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Spray the insides of 4 microwave-safe mugs with cooking spray.
  2. Spoon 1 teaspoon grape jelly into the bottom of each mug.
  3. Whisk cake mix and peanut butter together in a bowl; add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs.
  4. Place 1 mug in the microwave and cook on high until cake is set, about 1 minute, 15 seconds. Repeat with remaining mugs. Invert each mug onto a plate to release cakes.



What a pleasant surprise. This took 1 minute 10 seconds in the microwave, and it was GOOD! Many mug cakes are dry, but not the case with this one. It's a little spongy, but plenty moist. Than...

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