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1
Put an oven rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin tin with cupcake liners.
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2
In the bowl of a stand mixer, add the butter and sugar and beat until light and fluffy, about 3 to 4 minutes.
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3
Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt.
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4
Add the sour cream to the butter and sugar mixture and continue to beat until incorporated.
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5
Add the eggs and yolk, 1 at a time, beating until thoroughly mixed into the batter.
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6
Add in the vanilla and continue to mix.
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7
Slowly add the dry ingredients, in increments, and mix until combined.
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8
Scoop the batter into the cupcake liners to fill 3/4 of the way.
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9
Put in the oven and bake until the cupcakes are a pale gold color and a cake tester comes out clean, about for 18 to 20 minutes.
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10
Remove the cupcakes from the oven and let cool in the tins for 5 minutes.
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11
Remove to a wire rack to cool completely before frosting and filling.
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12
Meanwhile, fit a plain pastry tip to the bottom of a gallon-sized resealable plastic bag and fill with strawberry jelly.
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13
Once the cupcakes are cool, insert the tip far into the cupcake and slowly squeeze in about 1 tablespoon or so of jam.
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14
Be careful not to overfill the cupcakes or they will crumble and explode.
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15
Repeat with the remaining cupcakes.
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16
Frost the cupcakes with the Peanut Butter Cream Cheese Frosting using a pastry bag and a star tip.
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17
Sprinkle lightly with the confetti sprinkles and serve.
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18
In a large bowl, add the cream cheese and butter.
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19
Beat until well combined, then add the vanilla and peanut butter and beat until well mixed.
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20
Slowly add the confectioners' sugar and beat until well incorporated.
