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1
preheat oven to 350F.
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2
line a standard 12 cup muffin tin with cupcake liners
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3
in the bowl of a stand mixer,add the butter and sugar and beat until light and fluffy,about 3 to4 minutes.
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4
in a medium bowl whisk together,flour,baking powder,and salt.
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5
add the sour cream to the butter and sugar mixture continue to beat until incorporated.
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6
add the eggs and yolk,1at a time,beating until thoroghly mixed into the batter.
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7
add the vanilla and continue to mix.
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8
slowly add the dry ingredients,in increments,and mix until combined.
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9
scoop the batter into cupcake liners to fill abot 3/4 of the way.
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10
put into oven and bake until cupcakes are pale gold color and cake tester comes out clean,about 18 to 20 minutes.
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11
remove the cupcakes from the oven and let cool in the tins for 5 minutes.
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12
remove to a wire rack completly before frosting and filling.
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13
frosting directions.
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14
in a large bowl,add the cream cheese and butter.beat untill combined
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15
add the vanilla and peanut butter and beat until well mixed.
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16
slowly add confectioners sugar and beat until well incorporated.
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17
fit a plain pastry tip to the bottom of a gallon sized resealable plastic bag and fill with strawberry jelly.
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18
once the cupcakes are cool,insert the tip far into the cupcake and slowly.
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19
squeeze in about 1 tablespoon or so of jelly.
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20
becareful not to overfill the cupcakes or they will crumble or explode.repeat with remaining cupcakes.
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21
frost the cupcakes with the peanut butter cream cheese frosting using a pastry bag and star tip
