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["MAKE THE CUPCAKES: Preheat oven to 325*F; line 24 muffin cups with paper or foil liners.", "Combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds.", "Increase mixer speed to medium; beat 2 minutes more.", "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.", "Cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely.", "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.", "Use the knife to slip out the cake scraps; trim the pointed ends.", "Spoon the jelly into a large zip-lock bag; snip 1 corner.", "Pipe the jelly into each cupcake hole; replace cut out centers.", "MAKE THE FROSTING: With an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth.", "Reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2-4 Tbsp.", "Spread each cupcake with frosting; garnish as desired."]
