Kid-Pleasing Strawberry Cupcakes
These delicious cupcakes, a Pillsbury Bake-Off winner, are a hit with kids thanks to their simple ingredients and irresistible taste. They are a breeze to prepare and perfect for any occasion, from a quick snack to a festive dessert. With a soft and moist texture and a sweet surprise of strawberry preserves in the center, these cupcakes are sure to become a family favorite. Plus, they are so easy that even beginner cooks can whip them up in no time.
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 20-24 cupcakes
Category: Dessert
Cuisine: American
Ingredients
| Ingredient | Quantity |
|---|---|
| Cake Mix | 1 box |
| Sour Cream | 1 cup |
| Eggs | 2 large |
| Strawberry Preserves | 1/3 cup |
Nutritional Information (Per Cupcake)
| Nutrient | Amount |
|---|---|
| Calories | 66.3 kcal |
| Total Fat | 5 g |
| Saturated Fat | 2.8 g |
| Cholesterol | 30.6 mg |
| Sodium | 27.2 mg |
| Total Carbohydrates | 4.4 g |
| Dietary Fiber | 0.1 g |
| Sugars | 3.4 g |
| Protein | 1.1 g |
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Make sure the oven is fully heated before placing your cupcakes inside to ensure they bake evenly.
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Prepare the Muffin Cups: Line a 24-cup muffin tin with paper baking cups. This will make it easier to remove the cupcakes after baking and avoid any mess.
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Mix the Ingredients: In a large bowl, combine the cake mix, sour cream, and eggs. Stir them together using a spoon until the mixture is smooth and well-blended. The sour cream helps make the cupcakes extra moist and adds a slight tang that balances the sweetness.
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Reserve Some Batter: Set aside 1 1/2 cups of the batter for the topping. This step ensures that you have enough batter to cover the strawberry preserves.
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Fill the Muffin Cups: Spoon the remaining batter into the paper-lined muffin cups, filling each about halfway (1/2 full). The batter should be spread evenly across all cups.
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Add the Strawberry Preserves: Using a spoon, gently make a slight indentation in the center of each muffin cup. Fill the indentation with a heaping 1/2 teaspoonful of strawberry preserves. The preserves will melt into the cupcake, giving it a sweet, fruity center.
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Cover with Remaining Batter: Evenly spoon the reserved 1 1/2 cups of batter over the preserves in each muffin cup. The batter should cover the preserves, and the cups should now be about 3/4 full.
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Bake: Place the muffin tin in the preheated oven and bake for 20-30 minutes. You’ll know the cupcakes are done when the tops spring back when lightly touched in the center. The cupcakes should be golden brown and set.
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Cool and Remove: Allow the cupcakes to cool in the pan for about 1 minute before carefully removing them from the tin. Let them cool completely on a wire rack.
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Storage: Once completely cool, store the cupcakes in the refrigerator to keep them fresh. They can be enjoyed within a few days.
Tips for Success
- Customization: Feel free to swap the strawberry preserves with other fruit spreads, like raspberry or blueberry, for a fun twist.
- Moisture: The sour cream adds moisture and a bit of tanginess, so don’t skip it. It’s a key element to keeping these cupcakes soft and fluffy.
- Serving Suggestion: These cupcakes are perfect for a kids’ birthday party or as an after-school snack. You can even serve them at a brunch or holiday gathering for a sweet treat that everyone will love.
Why You’ll Love These Cupcakes
- Kid-Friendly: With their sweet flavor and hidden strawberry preserves, these cupcakes are a guaranteed hit with children. They’re simple enough for younger kids to enjoy helping with the preparation too.
- Quick and Easy: This recipe is designed for beginner cooks. With just a handful of ingredients and an easy process, these cupcakes are ready in just 35 minutes.
- No Fuss: No need for complicated techniques. Just mix, fill, bake, and enjoy!
