Kardea drops a dollop of grape jelly inside her cupcakes before topping them with creamy peanut butter frosting and playful sprinkles!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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PeanutButterAndJellyStuffedCupcakes
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 55 min (includes cooling time)
Active: 35 min
Yield: 12 cupcakes; 2 1/2 cups frosting
Ingredients
Cupcakes:
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup whole milk
1/4 cup grape jelly
Purple sprinkles, for garnish
Peanut Butter Frosting:
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup creamy peanut butter
2 cups confectioners’ sugar
1 tablespoon whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
Directions
Special equipment: a 12-cup muffin tin, 12 paper liners, 2 pastry bags, a star-shaped pastry tip and a cupcake corer (optional)
For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until creamy. Beat in the eggs, one at a time, then, beat in the vanilla.
Stir together the flour, baking powder and salt in a medium bowl. In three additions, beat the flour mixture into the creamed butter mixture, alternating with additions of the milk, starting and ending with flour.
Divide the batter evenly into the paper liners, filling them two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
For the peanut butter frosting: Beat the butter and peanut butter in a stand mixer fitted with the paddle attachment at medium speed until creamy. Add the confectioners’ sugar and beat until smooth. Add the milk, vanilla and salt, and beat until smooth and spreadable. Spoon the frosting into a pastry bag or zip-top bag fitted with a star tip.
To finish the cupcakes, cut a small cylinder out of the center of each cupcake with a knife or cupcake corer, reserving the cake circles for another use. Spoon the grape jelly into a pastry bag and pipe a small amount into each hole. Pipe the frosting on top of each cupcake and decorate with purple sprinkles.
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Kardea Brown’s PB&J Stuffed Cupcakes | Delicious Miss Brown | Food Network
