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Strawberry Preserve Cupcakes

Strawberry Preserve Cupcakes

Strawberry Preserve Cupcakes

Ingredients (serves 12 people)

  • 1 package of moist strawberry cake mix
  • 2 cups sour cream
  • 3 eggs
  • 1/4 cup water
  • 1/3 cup strawberry preserves
  • 2 muffin pans
  • 24 paper baking cups


  • Preheat oven to 350°F and line two muffin pans with paper baking cups.
  • In a large bowl, combine cake mix, sour cream, eggs and water.
  • Stir with a spoon and/or whisk until well blended.
  • Fill paper-lined muffin cups with batter until 1/2 full.
  • Using a spoon, make a slight indentation in the center of each cup
  • fill with a heaping 1/2 teaspoonful of strawberry preserves.
  • Spoon remaining batter evenly over each filled cup, covering preserves. (Muffin cups should be about 3/4 full.)
  • Bake for 20-30 minutes or until a toothpick comes out clean. If toothpick goes through preserves, it will not come out clean.
  • Cool for 1 minute and remove from pan. Cool completely before adding icing and toppings as desired. Store in refrigerator.