I grew up at a time when kids still went home for lunch. My mother worked, but if my dad’s schedule allowed, he would be home and make lunch. It was always hot dogs, cheese sandwiches, or—my favorite—peanut butter and jelly sandwiches. We had a huge grapevine in our backyard and every fall my mother would send us kids out to the vines with big brown paper bags to fill. We would spend the next few days making enough grape jelly to last us for the entire school year. I just had to create a cupcake that celebrates my eternal love for PB&J.
MAKES 24 cupcakes
INGREDIENTS
3 cups (405g/14.3oz) all-purpose flour
2 cups (400g/14.2oz) granulated sugar
1 cup (200g/7.1oz) light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup/1 stick (113g/4oz), unsalted butter, cut into 1-inch pieces, at room temperature
1½ cups (396g/8.5oz) Skippy creamy peanut butter
6 eggs
1¼ cups (360g/12.7oz) whole milk
2 teaspoons pure vanilla extract
1 cup (314g/11.2oz) grape jelly (preferably Welch’s)
½ cup (70g/2.4oz) chopped peanuts, for garnish
- Preheat the oven to 325°F. Line two 12-cup muffin tins with paper liners.
- In a stand mixer with the paddle, combine the flour, both sugars, the baking powder, baking soda, and salt. Mix on low speed for 1 minute.
- Add all of the butter and peanut butter to the mixer bowl. Carefully turn the mixer to low speed and mix until the mixture resembles wet sand, 2 to 3 minutes. Scrape down the sides and bottom of the bowl and the paddle. Mix again just until combined.
- In a liquid measuring cup, whisk together the eggs, milk, and vanilla. With the mixer on low speed, slowly pour in the egg-milk mixture. Mix for 1 minute.
- Remove the bowl and paddle from the mixer. Scrape down the sides and bottom of the bowl and the paddle. Place back on the mixer stand and reattach the paddle. Mix on medium speed for 1 minute, until fully combined.
- Using a #20 scoop or a ¼-cup dry measuring cup, evenly scoop the batter into the prepared muffin cups. Bake for 22 to 25 minutes, or until the cupcakes spring back when touched and a cake tester inserted in the centers comes out clean.
- Let the cupcakes cool in the pans for 30 minutes. Transfer to cooling racks to cool completely.
- Use the handle of a wooden spoon to poke a hole in the top of each cupcake. Fill each cupcake with about 2 teaspoons grape jelly. The cupcakes can be made ahead to this point and covered with plastic wrap until just before serving time.
- To decorate as in the photo, fit a piping bag with a Wilton #30 closed-star tip and fill with the buttercream. While evenly applying pressure, move the piping bag in and out and twirl the cupcake to create the ruffled flower look. Garnish with the chopped peanuts.