Peanut Butter and Jelly Cupcakes

Yes, it is a peanut butter and jelly sandwich, but in a cupcake!  Awesome, right?  The cupcakes are very moist and fluffy, while the frosting gives it the perfect balance of sweetness and a tad of tang.  Wonderful!  Enjoy!
For cupcakes:
-1 stick unsalted butter, at room temperature
-1 1/2 cups sugar
-1 cup creamy peanut butter
-1 tsp vanilla extract
-2 large eggs
-3/4 cups milk (whole or 2%, but not lower)
-2 tsp baking powder
-2 cups flour
For frosting:
-16 oz powdered sugar
-1 stick unsalted butter, at room temperature
-3/4 cup strawberry preserves (can use raspberries or grape as well)
Preheat oven to 350 F and line 24 muffin cups with liners.
Cream butter and sugar, until nice and fluffy.  Add the peanut butter and vanilla.   Mix until well incorporated.  Add the milk and baking powder.  Mix well.  Add the flour, half of cup at at time.  Mix until smooth.  Divide batter evenly between cupcake pans.  Bake in preheated oven to 20 minutes, or until toothpick comes out clean.
Cool the cupcakes in the pan for 5 minutes, then move to wire racks until completely cooled.
Meanwhile, make the frosting by whipping together the powdered sugar, butter and preserves.  Pipe onto cooled cupcakes and enjoy!