My daughter loves peanut butter, and today is her birthday. Last year she asked for a peanut butter pie. This year--it's peanut butter and jelly cupcakes.
I had never made those before, but it sounded like an interesting experiment. The part I'll share with you is not the cake (it's just a simple yellow cake), but the peanut butter frosting and the "jelly" part of the cupcake.
Peanut Butter Frosting
*1 cup creamy peanut butter
1/2 cup butter (not margarine) at room temperature
1 tsp. vanilla
2 cups powdered sugar
2 tablespoons cream
Cream together peanut butter and butter in large bowl until smooth. Add vanilla and then powdered sugar. Start at slow speed (so you don't end up in a cloud of sugar dust) and increase speed to medium until all of the sugar is incorporated and mixture is smooth. Add cream and beat until light and fluffy. Set aside.
How to Fill Cupcakes:
With the tip of a sharp knife ut a cone shape from the top of each cupcake. It will be about 1-inch across and 1-inch deep. I used a grapefruit knife--it's small, pointed, and the serations slice through the cake without tearing. After you cut the cone shapes, remove each cone, and slice off about 1/2-inch of the "point". Place the top back on the cupcakes.
So now you have cupcakes with a hollow spot in the middle. And that empty middle needs jelly inside.
Use your favorite jam or jelly flavor I think it has to be strawberry, but I acknowledge that other people might prefer grape. (Don't try to use preserves. They are too chunky.) Place about 1/2 cup of your jam or jelly of choice in a small zip-top bag. Snip off one corner. You have now created a piping bag. Remove one cupcake top at a time and squirt a tiny bit (a generous 1/2 tsp.) of jelly into each hole. Replace the "top" on each one.
Now it's time to put a generous helping of peanut butter frosting atop each filled cupcake. I used a piping bag but you could simply use a frosting knife.