Jelly-Filled Cupcakes With Peanut Butter Frosting - cooking recipe

Ingredients

Cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 egg yolk
2 teaspoons vanilla
3/4 cup milk
1 cup grape jelly
Peanut butter frosting
1/2 cup butter, softened
8 ounces bar cream cheese, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 teaspoon ground cinnamon
2 1/2 teaspoons milk
1/2 teaspoon vanilla
mini chocolate chip (optional)
crushed chocolate candy bar (optional)

Preparation

Preheat oven to 350 degrees. Line cupcake pan with baking cups.
For the cupcakes, sift flour, baking powder, and salt in a medium bowl.
In a large bowl, cream butter and sugar on medium speed until light and fluffy, scraping occasionally.
Beat in eggs, egg yolk, and vanilla. Reduce speed to low, scraping occasionally.
Slowly pour in milk and mix until smooth. Gradually add flour mixture and mix just until blended. Scoop batter evenly into pans, about 3/4 full. Bake 20 minutes. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack.
Fill jelly in a squirt bottle and screw on cap. Carefully insert into cupcake and gently squeeze in about 1 teaspoon of jelly, making three insertions in a line in the middle of the cupcake.
For the frosting, mix butter, cream cheese, and peanut butter in medium bowl on medium speed until light and fluffy.
Slowly add powdered sugar and ground cinnamon and continue to mix until smooth.
Add milk and vanilla and mix until frosting is a good spreading consistency. Frost cupcakes.
Sprinkle mini chocolate chips or crushed candy bars on frosting.