Peanut Butter & Jelly Cupcakes

Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pourspoon the batter into the linersfill only 23 full to avoid spilling over the sides. Bake for 1922 minutes or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes bake for about 1113 minutes same oven temperature. Allow the cupcakes to cool completely before filling and frosting.
Fill the cupcakes Using a sharp knife cut a circlehole into the center of the cupcake to create a little pocket about 34 inch deep. Place about 1 teaspoon of jelly inside and top with the piece of cupcake you removed to seal it. See my How to Fill Cupcakes post if you need extra visuals or help with this step.
Make the frosting Using a handheld or stand mixer fitted with a whisk attachment beat the softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on mediumhigh speed until the two are combined. Add the confectioners sugar cream vanilla extract and salt. Beat on low speed for about 20 seconds then gradually increase to high speed. Beat on high for 1 minute. Frost the cupcakes. I used a Wilton piping tip 12 to frost.