Dessert Recipe Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting

Dessert Recipe Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting

Ingredients:

CUPCAKES

• 1 package yellow cake mix


• 1 cup sour cream


• 3 eggs


• 1/3 cup butter, melted (5 1/3 Tbsp.)


• 1/4 cup milk


• 1 cup jelly or 1 cup jam, your favorite flavor

FROSTING

• 1 cup butter, softened


• 4 ounces cream cheese, softened


• 1/2 cup creamy peanut butter


• 1 (16 ounce) box powdered sugar


• peanut butter chips or chocolate chips or Reese's pieces, for garnish

Instructions:

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.