peanut butter and jelly cupcakes

1 ¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
6 ounces unsalted butter, softened
1⅓ cups sugar
⅔ cup natural, creamy peanut butter
3 large eggs, room temperature
½ cup sour cream
½ teaspoon vanilla extract
Peanut Butter Frosting
Strawberry jam, for topping

makes 22 cupcakes

Preheat oven to 375ºF.

Combine the flour, baking powder, salt, and baking soda in a bowl. Set aside.

With the paddle attachment of electric mixer, combine the butter and sugar thoroughly, about a minute. Scrape down the sides of the bowl. Add the peanut butter and mix thoroughly. Add the eggs one at a time, scraping down the sides of the bowl as needed. Add the sour cream and vanilla extract. Add the flour mixture and mix until just combined. Do not overmix, or the cupcakes will become tough.

Bake for 20-22 minutes.

Once cupcakes are cool, create a teaspoon-sized hole in the center of each cupcake. Fill the hole with jam.  Frost tops with peanut butter frosting. Place a dollop of jam in the center of each cupcake. The cupcakes are best eaten day-of, but will keep in the refrigerator for two days.