Peanut Butter & Jelly Cupcakes

Fluffy vanilla cupcakes filled with your favorite jelly and topped with peanut butter frosting!
Ingredients
1 and 34 cups 207g cake flour spooned leveled
34 teaspoon baking powder
14 teaspoon baking soda
14 teaspoon salt
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
1 cup 200g granulated sugar
3 large egg whites at room temperature
2 teaspoons pure vanilla extract
optional seeds scraped from 12 of a vanilla bean
12 cup 120g fullfat sour cream
12 cup 120ml whole milk
about 14 cup your favorite jelly any flavor!

Peanut Butter Frosting
5 Tablespoons 71g unsalted butter softened to room temperature
1 cup 250g creamy peanut butter
1 cup 120g confectioners sugar
13 cup 80ml heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon salt
optional crushed peanuts for topping
Instructions
Preheat the oven to 350F 177C. Line a 12cup muffin pan with cupcake liners. Line a second pan with 2 linersthis recipe makes about 14 cupcakes. Set aside.
Make the cupcakes Whisk the cake flour baking powder baking soda and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed until smooth and creamyabout 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites vanilla extract and vanilla bean if using. Beat on mediumhigh speed until combined then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed add the dry ingredients until just incorporated. With the mixer still running on low slowly pour in the milk until combined.