Fruit-Filled Cupcakes
Simple & Delicious
- try a FREE ISSUE today!
Kids would really love the fruity surprise tucked inside these sweet and tender cupcakes from Margaret Wilson in Hemet, California. And because the recipe is so easy and quick, they’d probably love to help make and frost them!
TIP: Candy hearts with cute messages also make fun toppers for these sweet treats.
SERVINGS: 27
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 25 min. + cooling
Ingredients:
- 1 package (18-1/4 ounces) strawberry cake mix
- 2 cups (16 ounces) sour cream
- 2 eggs
- 1/3 cup strawberry preserves
- 1 can (16 ounces) vanilla frosting, divided
- Red food coloring
- Red nonpareils and pink jimmies
Directions:
In a large mixing bowl, combine the dry 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.
Place a third of the frosting in a bowl; tint pink with red food coloring. Frost cupcakes with white frosting; pipe edges with pink frosting. Decorate with nonpareils and jimmies. Yield: about 2 dozen.