Strawberry & Banana Split Cupcakes

Recipe by Ginny S.
READY IN: 45mins


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


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