Jelly-filled Pound Cake Cupcakes With Peanut Butter Frosting

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 package yellow cake mix
• 1 cup sour cream
• 3 eggs
• 1/3 cup butter, melted (5 1/3 tbsp.)
• 1/4 cup milk
• 1 cup jelly or 1 cup jam, your favorite flavor
• 1 cup butter, softened
• 4 ounces cream cheese, softened
• 1/2 cup creamy peanut butter
• 1 (16 ounce) box powdered sugar
• peanut butter chips or chocolate chips or reese's pieces, for garnish

Recipe

• 1 make the cupcakes: preheat oven to 325*f; line 24 muffin cups with paper or foil liners.
• 2 combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds.
• 3 increase mixer speed to medium; beat 2 minutes more.
• 4 divide batter evenly in the prepared tins; bake for 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
• 5 cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely.
• 6 with a knife at a slight angle, starting about 1" from the edge, cut a 1" deep circle in the center of each cupcake top.
• 7 use the knife to slip out the cake scraps; trim the pointed ends.
• 8 spoon the jelly into a large zip-lock bag; snip 1 corner.
• 9 pipe the jelly into each cupcake hole; replace cut out centers.
• 10 make the frosting: with an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth.
• 11 reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2-4 tbsp.
• 12 spread each cupcake with frosting; garnish as desired.