Snow and Cupcakes

Ummmm, I am confused....No, not about the final outcome of Lost...which by the way was awesome! If you beg to differ...I would gladly debate it with you...not really. But I did very much enjoy the end as well as being given back that hour once a week. I am confused, because I thought that this was the last week of May. I am confused because I woke up to this:
Please note: My child is in a parka on May 24th? And the temperature was this:

And I had to drive in this:

Now, I am not one to complain about the seasons we have here in this beautiful state, but snow? Really? I blame Eyjafjallajokull.
Outside my kitchen window, I have this beautiful little family of blackbirds. They were not amused either.
These two babies were complaining to me. My trees were lying on the ground and my irises were gasping.

On the positive side, I have yet to get my tomato plants into the ground. So how about a recipe? So, this one is a goodie! My grandma Charlene made the best peanut butter sandwiches ever. She would always butter the bread first, then spread creamy peanut butter on one slice, and home made jam on the other. Soooo yummy. This cupcake is inspired by that sandwich. First you start with a moist, rich peanut butter cupcake...fill it with jam....and top it with butter cream frosting....need I say more? Enjoy!

PEANUT BUTTE AND JELLY CUPCAKES
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup unsalted butter, softened
1 1/3 cups granulated sugar
1/2 cup creamy peanut butter
3 eggs
1 tsp pure vanilla extract
2/3 cup sour cream
Jar of your favorite jam
1 recipe of Butter cream frosting

Preheat the oven to 350 degrees. With the paddle attachment, beat the butter and sugar together until light. Add the peanut butter and then the eggs one at a time. Add the vanilla and sour cream and beat until smooth. Finally, sift the dry ingredients directly into the bowl and mix well on a low-medium speed. Spoon the batter into muffin tins lined with paper. Bake for 10-23 minutes. Cool on a rack. Spoon the jam into a pastry bag. When cupcakes are room temperature, push the tip of the bag into the center of the cupcake and fill. Frost with the butter cream frosting.


BUTTER CREAM

3 cups powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 teaspoons cream

With a mixer, combine 1 cup of sugar with the butter and beat until very smooth. Next add the rest of the sugar and beat until smooth. Finally, add the vanilla and cream and beat on medium speed for two minutes or so. *If you need to add more cream feel free to do so.