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Fruit-Filled Cupcakes Recipe

Fruit-Filled Cupcakes Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling YIELD:27 servings

Ingredients

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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 each: 205 calories, 8g fat (4g saturated fat), 28mg cholesterol, 173mg sodium, 30g carbohydrate (23g sugars, trace fiber), 2g protein

Reviews for Fruit-Filled Cupcakes

Sort By :
MY REVIEW
Reviewed Dec. 11, 2013

"I'm not really a fan of strawberry baked goods, but I made them for a friend's birthday, and she loves strawberry. They turned out great! I was skeptical at first when I saw how much sour cream was in them, but they were delicious. The tang from the sour cream was just enough to balance out the extra sweet from the jam (we used strawberry) and kept them really moist."

MY REVIEW
Reviewed Jun. 5, 2012

"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 !!!!!!!!!"

MY REVIEW
Reviewed Jun. 4, 2012

"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!"

MY REVIEW
Reviewed May. 7, 2012

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

MY REVIEW
Reviewed May. 7, 2012

"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."

MY REVIEW
Reviewed Jan. 31, 2011

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

MY REVIEW
Reviewed Mar. 19, 2010

"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!"

MY REVIEW
Reviewed Feb. 21, 2010

"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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