Mini Pb&J Cupcakes

12 ingredients
6 steps

Ingredients

  • 1 1/4 cups cake flour
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup canola oil
  • 1 cup low-fat buttermilk
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups grape jelly, plus more for garnish

Directions

  1. 1
    Preheat oven to 350°. Place 35 miniature muffin cup liners in miniature muffin tin.
  2. 2
    Place flours in a medium bowl. Sift sugar, baking soda, and salt into bowl.
  3. 3
    Whisk butter and oil in a bowl. Add buttermilk and next 3 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.
  4. 4
    Fill liners three-quarters full, and bake in middle of oven about 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer cupcakes to a wire rack to cool.
  5. 5
    Pipe about 1 tablespoon of grape jelly into tops of cupcakes with a round-tipped pastry bag.
  6. 6
    Pipe frosting onto cakes with a star-tipped pastry bag. Garnish with a dollop of jelly.

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