Strawberry & Banana Split Cupcakes

Total Time
45mins
Prep 15 mins
Cook 30 mins

Easy to make with only 4 ingredients. Moist and fluffy cupcakes with a strawberry center. Very yummy!

Ingredients Nutrition

  • 1 (18 1/4 ounce) box banana cake mix (I used Pillsbury Moist Supreme Cake Mix)
  • 2 cups sour cream
  • 2 eggs
  • 13 cup strawberry preserves (Don't use jelly!)

Directions

  1. Heat oven to 350 Degrees F. Line 24 muffin cups with paper baking cups.
  2. In a large bowl, combine cake mix, sour cream and eggs.
  3. Stir by hand until well blended.
  4. Reserve 1 1/2 cups batter.
  5. Fill baking cups 1/2 full with remaining batter.
  6. Using a spoon, make an indentation in the center of each cup; fill immediately with heaping 1/2 teaspoon of the preserves.
  7. Spoon the reserved batter evenly over the preserves. The cups should be 3/4 full.
  8. Bake at 350 Degrees F for about 20 to 30 minutes or until tops spring back when touched lightly in the center.
  9. Cool 3 to 5 minutes, then remove from pan.
  10. When cooled completely, store up to a week covered in the refrigerator.
  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. Variation: Use blueberry or other flavored preserves to make your favorite fruit-banana combination.