- 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
- Halved fresh strawberries
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, sour cream and eggs. Beat on low speed 30 seconds. Beat on medium 2 minutes.
- Fill prepared cups half full. Drop 1/2 teaspoon preserves into center of each cupcake; cover with remaining batter.
- Bake 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
- Pipe frosting over cupcakes and top each with a strawberry half. Yield: 2 dozen.
Originally published as Strawberry Surprise Cupcakes in Cupcakes & Mini Treats 2012 2012
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Reviewed Apr. 14, 2014
very moist cupcakes, however, once the cupcakes have cooled, the preserves in the middle turned into a big clump. so whenever you bite into it, it's sticky. But the cake portion is very good!
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