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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
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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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.
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