Pre-heat oven to 350 degrees and line two muffin tins with papers (you'll need 18)
In a large bowl, whisk together flour, baking soda, salt, and baking powder.
In the bowl of an electric mixer or in a large bowl with a stand mixer, cream butter and sugar on medium speed, until pale and fluffy. Reduce speed to low and mix in peanut butter.
Add eggs one at a time, beating until each is incorporated. Mix in vanilla.
Gradually add in flour mixture and beat until just combined. Fold in sour cream.
Divide batter evenly among prepared muffin tin with liners, filling each about ¾ of the way.
Bake for about 19-22 minutes, until a toothpick inserted into the center comes out clean. Let cupcakes cool in tins for a few minutes before moving to wire racks to cool completely.
Once cupcakes are cooled, core out a hole in the center of the cupcake using either a cupcake corer or knife. Fill whole with about ½ tsp of jelly (you can use a full tsp if you like more).
Frost cupcakes and add a dollop of jelly on top of the frosting.