Ingredients
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 cup large eggs, at room temperature
- 3/4 cup milk
- 2 teaspoon vanilla extract
- 1 cup grape jelly
Preparation
Baking Directions:
Preheat oven to 350 degrees.
Line 2 muffin tins with cupcake papers.
In a medium bowl, sift the flour, baking powder, and salt.
Set aside.
In a large bowl, cream the butter and sugar on the medium speed of an electric mixer until fluffy, about 2 to 3 minutes.
Add the eggs one at a time, beating until well incorporated.
Add the dry ingredients in two parts, alternating with the milk.
Add in the vanilla.
Spoon the batter into the cups to about two-thirds full.
Bake for 20 to 22 minutes, or until the tops spring back when lightly touched.
Let the cupcakes cool in the pans for 10 minutes.
Remove from the pans and cool completely on a wire rack.
When the cupcakes are thoroughly cool, fill a squeeze bottle with jelly and then insert the tip of the bottle into the center of the cooled cupcake.
Carefully squeeze about 1 tablespoon into the center of each cupcake, being careful not to let too much jelly ooze out of the top.
Frost with Chunky Peanut Butter Frosting, and garnish with roasted salted peanuts or crushed peanut butter cups.
