Peanut Butter And Jelly Cupcakes

• FOR THE CUPCAKES:
• 2-1/2 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 3/4 cups Milk
• 4 Tablespoons Sour Cream
• 1 teaspoon Vanilla Extract
• 1 cup Vegetable Oil
• 2 cups Sugar
• 1/2 cups Peanut Butter
• 4 whole Eggs
• 1 cup Grape Or Strawberry Jelly
• _____
• FOR THE BUTTERCREAM:
• 1/2 sticks Butter
• 1 cup Peanut Butter
• 1 teaspoon Vanilla Extract
• 3 cups Powdered Sugar
• 2 Tablespoons Water

1. Cupcakes:
2. 1. Whisk flour, baking powder and salt.
3. 2. In another bowl, mix milk, sour cream and vanilla extract.
4. 3. Beat oil, sugar, peanut butter and eggs one at a time. Reduce speed and alternate adding the flour mixture and wet mixture, beginning and ending with the flour mixture.
5. 4. Pour the batter into a prepared cupcake pan.
6. 5. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Transfer to a cooling rack.
7. Once cupcakes are cooled, use the "coning method" to add in the jelly. Coning method: use a sharp knife to cut out a small piece in the center of the cupcake, resembling a cone. Add a spoonful of jelly to the hole, then trim a bit of the removed cake so it will fit back on top of the cupcake.
8. Buttercream:
9. Beat butter, peanut butter and vanilla till smooth. Beat in powdered sugar and add water till you get a smooth, creamy consistency. Once cupcakes are cooled, gently frost with the buttercream.

allpurpose, baking powder, salt, milk, sour cream, vanilla, vegetable oil, sugar, peanut butter, eggs, grape, butter, peanut butter, vanilla, powdered sugar, water

Taken from tastykitchen.com/recipes/desserts/peanut-butter-and-jelly-cupcakes/ (may not work)