Peanut Butter and Jelly Cupcakes

Cupcakes

Preheat oven to 350°F (180°C). Line 12 muffin cups with large paper liners. In a small bowl, using a fork, stir flour with baking powder and salt.

In a large bowl, using an electric mixer on medium-high, beat butter with sugar until very creamy, scraping down sides occasionally, about 2 minutes. Beat in egg and vanilla. Reduce speed to low and add half the flour mixture. Scrape down sides, then mix in milk, then remaining flour mixture just until blended. Divide batter between paper-lined muffin cups. Bake 18 to 20 minutes, or until a toothpick inserted in centre comes out clean. When cool enough to handle, remove cupcakes from pan and cool completely on a rack.

Jelly Filling

Using the tip of a round-handled wooden spoon, press into centre of cooled cupcake, about 1½ inches (3.5 cm) to form a hole about ½-inch (1-cm) wide. Using a small spoon, fill each hole with about 1 tsp (5 mL) of jelly.

Icing

Using an electric mixer, in a medium bowl, beat peanut butter with butter until very smooth. Beat in icing sugar and 1 tbsp (15 mL) milk. If needed, slowly add some or all of remaining 1 tbsp (15 mL) of milk for a thick icing consistency. Using the back of a spoon or a piping bag, frost cupcakes. Drizzle with additional jelly and top with peanuts, if using.

Tip: To make a cake, grease 1 round cake pan (8-inch/20-cm) and line with parchment paper. Bake about 30 minutes until a toothpick inserted in centre comes out clean. Cool 10 minutes, then invert and remove from pan. Cool completely on a rack. Carefully slice horizontally into 2 layers. Spread bottom layer with jelly. Top with second layer. Frost cake with peanut butter icing.