Jelly-Filled Pound Cake Cupcakes With Peanut Butter Frosting - cooking recipe

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
chocolate chips or Reese's pieces, for garnish

Preparation

MAKE THE CUPCAKES: Preheat oven to 325*F; line 24 muffin cups with paper or foil liners.
Combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds.
Increase mixer speed to medium; beat 2 minutes more.
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.
Cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely.
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.
Use the knife to slip out the cake scraps; trim the pointed ends.
Spoon the jelly into a large zip-lock bag; snip 1 corner.
Pipe the jelly into each cupcake hole; replace cut out centers.
MAKE THE FROSTING: With an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth.
Reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2-4 Tbsp.
Spread each cupcake with frosting; garnish as desired.