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1
Heat oven to 350*F. Grease 24 muffin cups (standard or mini); set aside.
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2
Combine the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl.
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3
Blend with an electric mixer on low speed for 30 seconds; stop mixer and scrape down sides of bowl.
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4
Increase mixer speed to medium and beat 1 1/2-2 minutes more, scraping sides down if needed.
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5
Scoop a heaping 1/4 cup batter (about 1/2 that if using mini tins)into each muffin cup, filling 2/3 full.
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6
Bake until cupcakes are golden and springy when touched with a finger, 18-20 minutes; cool on racks 5 minutes.
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7
Loosen edges of cakes with a butter knife and carefully remove from molds; cool 15 minutes on wire racks.
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8
Fit a pastry bag with a tip that has a large round hole (or use a plastic baggie and snip off a corner) and fill with preserves or desired filling.
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9
Insert the entire tip into the top center of cupcake; generously squirt 2 tsp.-1 tablespoons filling (a little less for minis)into each cupcake.
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10
You may need to wipe the tip clean as you go.
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11
Dust each cupcake with powdered sugar or glaze and decorate with sprinkles; serve.
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12
Store at room temperature, covered, up to 3 days or 1 week in the refrigerator.
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13
Bring to room temperature before serving.
