preheat oven to 350°F. line a standard 12 cup muffin tin with cupcake liners

in the bowl of a stand mixer,add the butter and sugar and beat until light and fluffy,about 3 to4 minutes.

in a medium bowl whisk together,flour,baking powder,and salt.

add the sour cream to the butter and sugar mixture continue to beat until incorporated.

add the eggs and yolk,1at a time,beating until thoroghly mixed into the batter.

add the vanilla and continue to mix. slowly add the dry ingredients,in increments,and mix until combined.

scoop the batter into cupcake liners to fill abot 3/4 of the way.

put into oven and bake until cupcakes are pale gold color and cake tester comes out clean,about 18 to 20 minutes.

remove the cupcakes from the oven and let cool in the tins for 5 minutes.

remove to a wire rack completly before frosting and filling.

frosting directions.

in a large bowl,add the cream cheese and butter.beat untill combined

add the vanilla and peanut butter and beat until well mixed.

slowly add confectioners sugar and beat until well incorporated.

fit a plain pastry tip to the bottom of a gallon sized resealable plastic bag and fill with strawberry jelly.

once the cupcakes are cool,insert the tip far into the cupcake and slowly. squeeze in about 1 tablespoon or so of jelly. becareful not to overfill the cupcakes or they will crumble or explode.repeat with remaining cupcakes.

frost the cupcakes with the peanut butter cream cheese frosting using a pastry bag and star tip