Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting

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.