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1
Adjust oven rack to middle position and preheat oven to 350u00b0. Line 12-cup muffin tin with cupcake liners.
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2
Whisk flour, baking powder, and salt together in medium bowl.
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3
Beat peanut butter, butter, and brown sugar in large bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
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4
Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Add vanilla. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds.
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5
Divide batter equally among cups in prepared muffin tin.
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6
Bake 20 to 25 minutes, rotating tin halfway through baking, until a cake tester comes out clean when inserted in center of cupcakes.
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7
Transfer tin to cooling rack and cool cupcakes in tin 10 minutes. Transfer cupcakes directly to cooling rack and cool completely, about 1 hour.
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8
Place jelly in squeeze bottle. Once cupcakes have completely cooled, insert squeeze bottle tip directly in center of the cupcakes and wriggle it about a bit to make room for the jelly. Squeeze and slowly pull bottle out. Repeat with remaining cupcakes.
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9
Using whisk attachment, whip cream cheese, butter, salt, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low, add confectioners' sugar, and whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds.
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10
Add peanut butter and whip just until combined, about 30 seconds.
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11
Frost cupcakes and serve.
