Fruit-Filled Cupcakes

(Margaret Wilson; Hemet, CA)

Prep: 30 min.
Bake: 25 min. + cooling

1 pkg. strawberry cake mix
2 C. sour cream
2 eggs
1/3 C. strawberry preserves
1 can vanilla frosting, divided
Red food coloring
Red nonpareils and pink jimmies

In a large mixing bowl, combine the dry cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
Place 27 paper or foil liners in heart-shaped or standard muffin tins. Fill cups half full with batter. Using the end of a wooden spoon handle, make in indentation in the center of each; fill with 1/2 tsp. preserves. Top with remaining batter.
Bake at 350 for 22-27 min. or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place a third of the frosting in a bowl; tint pink with red food coloring. Frost cupcakes with white frosting; pipe edges with pink frosting. Decorate with non-pareils and jimmies.

Yield: about 2 dozen