Allow your butter, eggs, and peanut butter to soften to room temperature.

Preheat oven to 350º. In a bowl stir together the flour, baking powder, and salt; set aside.

Beat butter and peanut butter together for about 1 minute or until one consistency. Slowly add sugar until well combined. Add eggs one at a time and mix well. Beat in vanilla. Alternately add flour and milk a little at a time while mixing.

Place about 1/4 cup of batter into each cupcake paper cup thingy (about 1/2 full).

Bake cupcakes in the oven for about 14 minutes. This step may vary. After all, we live at 6,000 feet. If you burn yours, don’t come crying to me you sea-level-er.

Follow the directions in the frosting recipe listed above. At step 4 of that recipe, add the peanut butter.

After the cupcakes have baked, make sure to allow them to cool completely. Cut out a small portion of cake in the middle of each cupcake. Pipe in about 1 teaspoon of jelly/jam in the hole you just created. Cover the jelly center by simply frosting your cupcakes.