Ingredients for Strawberry Preserve Cupcakes
- Strawberry Cake Mix
- 1 cup sour cream
- 3 large eggs
- 1/2 cup water
- 1/4 cup strawberry preserves (approximately 1/2 teaspoon per cupcake)
- Paper Baking Cups
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How to Make Strawberry Preserve Cupcakes
- Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with paper baking cups.
- In a large bowl, combine 1 box (15.25 oz) of your favorite strawberry cake mix, 1 cup sour cream, 3 large eggs, and 1/2 cup water.
- Stir with a spoon or whisk until just combined. Do not overmix.
- Fill each paper-lined cup about halfway full with batter.
- Using a spoon, create a slight indentation in the center of each cupcake.
- Fill each indentation with 1/2 teaspoon of strawberry preserves.
- Spoon the remaining batter evenly over the preserves, covering them completely.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (note: toothpick may have traces of preserves).
- Let cupcakes cool in the muffin tins for 1 minute before transferring them to a wire rack to cool completely.
- Once completely cool, frost with your favorite icing. Suggestions include cream cheese icing, strawberry frosting, or white confetti icing.
- Get creative with your toppings! Add white chocolate shavings (made by using a vegetable peeler on a chilled white chocolate bar), red cinnamon candies, mini chocolate chips, conversation hearts, or strawberry licorice.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
13g
Carbs
1g
