Preheat oven to 350. Line muffin pans with baking cups.
Combine cake mix, sour cream, eggs and water. Stir until well
blended. Fill cups halfway with batter.
Make a slight indentation in center of each cup with a spoon, then
add heaping 1/2 tsp. strawberry preserves. Spoon remaining batter
evenly over each cup, covering preserves, until 3/4 full.
Bake 25-30 minutes. Let cool completely, then frost, adding 1-2
drops red food coloring to white icing for a powder pink tint.
Originally Submitted
5/18/2010
0 Out of 5 from
0 reviews
You can add this Strawberry Preserve Cupcakes recipe to your own private DesktopCookbook.
