24 cupcakes | Prep Time: 25 Minutes | Start to Finish: 1 Hour 25 Minutes
1 Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups.
2 In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
4 In medium bowl, mix frosting and ½ cup peanut butter. Frost cupcakes. Make small indentation in center of frosting on each cupcake with back of spoon. Just before serving, spoon ¼ to ½ teaspoon jelly into each indentation.
1 Cupcake: Calories 265; Total Fat 14g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 227mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 5g Exchanges: ½ Starch, 1½ Other Carbohydrate, ½ High-Fat Meat, 2 Fat Carbohydrate Choices: 2
Sweet Secret No grape jelly on the shelf? Substitute your favorite flavor of jam, preserves or jelly.
Sweet Secret Use jelly or jam from a squeezable container to make quick work of adding it to the frosting.
Sweet Secret If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.