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Fruit-Filled Cupcakes Recipe

Fruit-Filled Cupcakes Recipe photo by Taste of Home

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Kids really love the fruity surprise tucked inside these sweet and tender cupcakes. And because the recipe is so easy and quick, they'd probably love to help make and frost them! —Margaret Wilson, Sun City, California

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Fruit-Filled Cupcakes Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 27 Servings

30 25 55

Ingredients

1 package strawberry cake mix (regular size)
2 cups (16 ounces) sour cream
2 eggs
1/3 cup strawberry preserves
1 can (16 ounces) vanilla frosting, divided
Red food coloring, optional
Red nonpareils and pink jimmies, optional

Directions

In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter.
Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired. Yield: about 2 dozen.

Nutritional Facts 1 serving (1 each) equals 205 calories, 8 g fat (4 g saturated fat), 28 mg cholesterol, 173 mg sodium, 30 g carbohydrate, trace fiber, 2 g protein.

Originally published as Fruit-Filled Cupcakes in Simple & Delicious January/February 2007, p15

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Fruit-Filled Cupcakes

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Reviewed on Jun. 05, 2012 by skoorb1

Easy and delicious..We have been trying different recipies for grandaughters "dessert"wedding reception but testers suggested cream cheese frosting. Want to try the peanut butter and grape jelly now !!!!!!!!!

Reviewed on Jun. 04, 2012 by stone481064

Delicious! I have been making a homemade version of these for years. I use a peanut butter cake recipe and fill with grape jam, topped with peanut butter frosting. Can't keep them long!

Reviewed on May. 07, 2012 by fowlbroad

I experimented with strawberry preserves and seedless rasberry. I thought the rasberry filling gave a better berry taste.

Reviewed on May. 07, 2012 by mrssimptom

These are very good - moist and light all at the same time. Strange this popped up as the featured recipe - - I downloaded it from this site over a year ago.

Reviewed on Jan. 31, 2011 by deebeeman

It wasn't as fluffy in texture as I was wanting.

Reviewed on Mar. 19, 2010 by jmende

I am making this recipe for the second time because the first time was so good! I thought the filling would absorb into the cake quickly but they were good for a few days!

Reviewed on Feb. 21, 2010 by mandy0126

These cupcakes were so easy and perfect for my son's school party. All the kids loved them, even my four year old who usually just eats the frosting and leaves the cake.