Strawberry Preserve Cupcakes

Try this quick and delicious cupcake recipe to indulge in a sweet, pink treat.

Sometimes in the dead of winter, we need a pick-me-up. And who’s to say it can’t come in the form of a pretty little cupcake? Especially if that cupcake is filled with fresh strawberry preserves and bakes up in about 30 minutes. All you need is a package of strawberry cake mix, some strawberry preserves and a few staple baking ingredients. Your life will be filled with more cupcakes (12, precisely) in practically no time.

Tip: Get a cleaning pick-me-up with Dawn and Bounty. Clean your mixing bowl and muffin pan with Dawn Hand Renewal dish soap for softer-feeling hands,* and use Bounty paper towels to clean up baking messes from countertops.

Serves: 12

1 package of moist strawberry cake mix
2 cups sour cream
3 eggs
¼ cup water
⅓ cup strawberry preserves
2 muffin pans
24 paper baking cups


  1. Preheat oven to 350 F, and line two muffin pans with paper baking cups
  2. In a large bowl, combine cake mix, sour cream, eggs and water
  3. Stir with a spoon and/or whisk until well-blended
  4. Fill paper-lined muffin cups with batter until half full
  5. Using a spoon, make a slight indentation in the center of each cup
  6. Fill indentation with a heaping ½ teaspoon of strawberry preserves
  7. Spoon remaining batter evenly over each filled cup, covering preserves – muffin cups should be about ¾ full
  8. Bake for 20 to 30 minutes or until a toothpick comes out clean. If toothpick goes through preserves, it will not come out clean
  9. Cool for 1 minute and remove from pan. Cool completely before adding icing and toppings as desired. Store in refrigerator

*in three uses, versus Dawn Bleach alternative


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Expiration date 04/25/2020
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