I need a recipe for Jelly Cupcakes!?

Question

All the recipes i keep finding are for peanut butter & jelly!

Answer 1

Surprise Cupcakes
by Edith Holliday
1 cup shortening
2 cups sugar
2 eggs
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
1-1/2 cups milk
3/4 cup strawberry or grape jelly
Vanilla frosting
Colored sprinkles, optional
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fill 36 greased or paper-lined muffin cups half full. Spoon 1 teaspoon jelly in the center of each.
Bake at 375° for 15-20 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. Frost and decorate with sprinkles if desired. Yield: 3 dozen.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=17376

Answer 2

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

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.

Answer 3

Hope this is what you want



Jelly-Filled Cupcakes With Peanut Butter Frosting Recipe


11/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, plus 1 egg yolk
2 teaspoons pure vanilla extract
3/4 cup milk
1 cup grape jelly (Recommended: Welch's Grape Jelly)
Candy bars (Recommended: Reese's Pieces, Butterfinger, Nutterbutter, Heath Bar, smashed up with a rolling pin, for decorating)
Peanut butter frosting, recipe follows

Preheat the oven to 350 degrees F.
Line a cupcake pan with paper liners, gently spray the liners with nonstick spray and set aside.

Sift the flour, baking powder, and salt over a large piece of paper. In a large bowl, cream the butter and sugar with a hand mixer on medium speed, until light and fluffy. Beat in the eggs, the egg yolk, and the vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth. Pick up the paper with the dry ingredients and gradually pour it into the wet ingredients, continue to mix just until blended.

Spoon the batter evenly into the prepared cupcake tins, about 3/4 full. Bake until the tops of the cupcakes spring back to the touch and are not too golden; about 20 minutes. Cool in the pan for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.

Fill a squirt bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squirt bottle as far as it will go into the top of the cupcakes. Gently squeeze about 1 tablespoon worth of jelly inside of each. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.


Peanut Butter Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup smooth peanut butter
1 (8-ounce) package cream cheese, at room temperature
4 cups confectioners' sugar
1 tablespoon milk

Beat the butter, peanut butter, and cream cheese with a hand or standing mixer on medium speed, until light and fluffy. Slowly add the confectioner's sugar and continue to mix until the frosting is smooth, mix in the milk and continue to mix until it reaches a good spreading consisting.

Answer 4

Mix one box of white cake mix as directed on the box. Add (just the powder) your favorite flavor of pudding mix. (just the powder - without mixing in the milk). Bake as directed on the cake mix box.
You can also use butter/yellow cake but it works best with white.
After the cupcakes have cooled, take a "melon baller" and scoop out the center of the cupcake, carefully. Now fill the hole with a 1/4 tsp of your favorite jelly and then replace the ball that you removed. Now, ice with cream cheese icing (or your favorite) and serve.
Easy.
Enjoy.
:)