Ingredients
- 11/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- 3/4 cup milk
- 1 cup grape jelly (Recommended: Welch's Grape Jelly)
- Candy bars (Recommended: Reese's Pieces, Butterfinger, Nutterbutter, Heath Bar, smashed up with a rolling pin, for decorating)
- Peanut butter frosting, recipe follows
Directions
Preheat the oven to 350 degrees F.
Line a cupcake pan with paper liners, gently spray the liners with nonstick spray and set aside.
Sift the flour, baking powder, and salt over a large piece of paper. In a large bowl, cream the butter and sugar with a hand mixer on medium speed, until light and fluffy. Beat in the eggs, the egg yolk, and the vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth. Pick up the paper with the dry ingredients and gradually pour it into the wet ingredients, continue to mix just until blended.
Spoon the batter evenly into the prepared cupcake tins, about 3/4 full. Bake until the tops of the cupcakes spring back to the touch and are not too golden; about 20 minutes. Cool in the pan for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
Fill a squirt bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squirt bottle as far as it will go into the top of the cupcakes. Gently squeeze about 1 tablespoon worth of jelly inside of each. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
Peanut Butter Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup smooth peanut butter
1 (8-ounce) package cream cheese, at room temperature
4 cups confectioners' sugar
1 tablespoon milk
Beat the butter, peanut butter, and cream cheese with a hand or standing mixer on medium speed, until light and fluffy. Slowly add the confectioner's sugar and continue to mix until the frosting is smooth, mix in the milk and continue to mix until it reaches a good spreading consisting.
Yield: 2 cups
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By daveyisgreat
on January 08, 2012
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I decided to make these for a coworker during a peanut butter and jelly sandwich phase our area was going through. the frosting is what makes these cupcakes in my opinion. It is super addictive, the smell was almost peanut intoxication. Cutting to the chase, I ended up making 4 batches of these little pastry delights over this past holiday season, kids and kids at heart will love these. I liked them with boysenberry jelly. So good.
By bettyjopotts_422623
Keller TX
on March 14, 2011
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Not my first rodeo but maybe I did something wrong. Only item not room temp was the milk but the batter never looked right - butter and sugar didn't come together. Only got 11 cupcakes. Finished cake was not tender and full of holes. Icing was curdly looking (I used premium butter and cream cheese but maybe Costco's organic peanut butter is a bad choice. One bright spot - the jelly was perfect! I notice that the other similar recipe on the site doesn't get high ratings, either. Maybe it is best to make a cupcake and spread peanut butter on top and not do all the work. What do you think?
By chingoya
Honolulu, HI
on February 16, 2011
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Awesome cupcake! LOVED the peanut butter topping!!! Mmm!
Read all 42 reviews