• Preheat 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 teaspoon of jelly (you can use a full teaspoon if you like more).
• Frost cupcakes and add a dollop of jelly on top of the frosting.

Peanut Butter Frosting

• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat cream cheese and confectioners’ sugar together on medium-speed, until light and fluffy. Add salt and peanut butter and beat to combine. Mix in vanilla.
• In a separate large bowl with a hand mixer on medium speed, whisk cream until medium-stiff peaks form. Fold cream into peanut butter mixture. You can use right away or refrigerate, covered, for up to 2 days.