Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting

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“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:
1hr 15mins
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

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.

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