Peanut Butter and Jelly Cupcakes

Cupcakes:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners —this recipe makes about 12 cupcakes. Set aside.
2. Combine cake mix, milk, eggs, and softened butter in a large mixing bowl. Mix on low speed until ingredients are well combined.
3. Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling and frosting.
4. To fill the cupcakes, use a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place about 1 teaspoon of jelly inside and top with the piece of cupcake you removed to seal it. Repeat with all cupcakes.

Frosting:

1. Using a handheld mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy.
2. Add the peanut butter and beat on medium-high speed until the two are combined.
3. Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute.
4. Frost the cupcakes.