Peanut Butter & Jelly Cupcakes

Soft white cupcakes stuffed with grape jelly, topped with peanut butter glaze.  

Peanut Butter & Jelly Cupcakes

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, softened
2 tablespoons creamy peanut butter
2/3 cup packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk
12 teaspoons grape jelly

Peanut Butter Glaze
1/2 cup heavy whipping cream
1/2 cup packed brown sugar
6 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners.

In a medium sized mixing bowl, sift together flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter and brown sugar, until creamy, about 1 minute. Beat in eggs and vanilla until combined; reduce mixer speed to low and beat in flour mixture until just combined, alternating with milk.

Divide about 1/3 of the batter into muffin tin. Place a teaspoon of grape jelly into the center of each cup; evenly top with remaining cake batter. Bake for 17-20 minutes or until well risen and golden. Cool 10 minutes on a wire rack before running a knife around outer edges and inverting out. Cool completely on wire racks.

To make the peanut butter glaze, whisk together heavy cream and brown sugar, in a small saucepan, over medium heat, and bring to a simmer; remove pan from heat and whisk in peanut butter until combined. Cool mixture for a few minutes until a good consistency is reached to dip the cupcakes in. Dip tops of cupcakes into peanut butter glaze and allow to dry. Double dip for double the pleasure.

Makes 12 cupcakes