Strawberry & Banana Split Cupcakes

1. 1

   Heat oven to 350 Degrees F. Line 24 muffin cups with paper baking cups.

2. 2

   In a large bowl, combine cake mix, sour cream and eggs.

3. 3

   Stir by hand until well blended.

4. 4

   Reserve 1 1/2 cups batter.

5. 5

   Fill baking cups 1/2 full with remaining batter.

6. 6

   Using a spoon, make an indentation in the center of each cup; fill immediately with heaping 1/2 teaspoon of the preserves.

7. 7

   Spoon the reserved batter evenly over the preserves. The cups should be 3/4 full.

8. 8

   Bake at 350 Degrees F for about 20 to 30 minutes or until tops spring back when touched lightly in the center.

9. 9

   Cool 3 to 5 minutes, then remove from pan.

10. 10

    When cooled completely, store up to a week covered in the refrigerator.

11. 11

    High Alititude (above 3,500 ft.): Add 1 1/2 tablespoons flour to cake mix. Bake at 375 Degrees F for 18 to 25 minutes.

12. 12

    Variation: Use blueberry or other flavored preserves to make your favorite fruit-banana combination.

* Per serving · 4 servings · Values may vary.

No additional tips available.