• Prep Time: 45 mins
• Total Time: 1 hrs 15 mins
• Yield: 24 cupcakes

Ingredients

CUPCAKES

• 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

FROSTING

• 1 cup butter, softened
• 4 ounces cream cheese, softened
• 1/2 cup creamy peanut butter
• 1 (16 ounce) boxes powdered sugar
• peanut butter chips or chocolate chips or Reese’s pieces, for garnish

Directions

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.