Fruit-Filled Cupcakes – a delicious recipe with strawberry cake, sour cream, eggs, strawberry preserves, vanilla frosting, Red food coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 350u00b0 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.
614
kcal
Calories
28
g
Fat
25
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package strawberry cake mix (regular size), 2 cups sour cream, 2 large eggs, 1/3 cup strawberry preserves, and more.
Yes, Fruit-Filled Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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