Mini PB&J Cupcakes

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
• 2 batches Peanut Butter-Cream Cheese Frosting

Preparation

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.