Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting

A dessert spin on the peanut butter & jelly sandwich--moist yellow cake with a jelly-filled center and peanut butter frosting. I can already think of quite a few people who wouldn't mind this for lunch every day!;)

• Ready In: 1 hr 15 mins
• Yields: 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) box 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.