Rating: 4 stars 4.2
83 Ratings
  • 5 star values: 48
  • 4 star values: 18
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 4

My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
15
Yield:
15 cupcakes
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.

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  • In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.

  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

  • Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

Nutrition Facts

362 calories; protein 2.3g; carbohydrates 54.7g; fat 15.7g; cholesterol 15.7mg; sodium 279.5mg. Full Nutrition
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