• Preheat oven to 350°.

• Line 2 (12-well) muffin pans with liners. Set aside.

• In a large bowl, beat butter and sugars at medium speed with an

electric mixer until fluffy. Add peanut butter, beating well. Add

eggs, one at a time, beating well after each addition. Add vanilla,

beating well. Set aside.

• In a medium bowl, combine flour, baking powder, and salt. Add

to butter mixture alternately with half-and-half, beginning and

ending with flour mixture. Divide batter evenly among prepared

wells of muffin pans.

• Bake until a toothpick inserted in the center comes out clean,

16 to 20 minutes. Let cool in pans for 10 minutes. Remove from

pans, and cool completely on wire racks.

• Using a knife or an apple corer, make a 1/2-inch hole in the center

of each cupcake, making sure not to go through the bottom of

the cupcake, and remove section of the cake.

• Place jelly and jam in individual pastry bags fitted with a large

round tip. Pipe icing over tops of cupcakes.

• Garnish grape-jelly-filled cupcakes with grapes and strawberryjam-

filled cupcakes with strawberries, if desired.