Peanut Butter and Jelly Cupcakes

Cupcakes:
1. Whisk flour, baking powder and salt.
2. In another bowl, mix milk, sour cream and vanilla extract.
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.
4. Pour the batter into a prepared cupcake pan.
5. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Transfer to a cooling rack.

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.

Buttercream:
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.