Strawberry & Banana Split Cupcakes - cooking recipe

Ingredients

1 (18 1/4 ounce) box banana cake mix (I used Pillsbury Moist Supreme Cake Mix)
2 cups sour cream
2 eggs
1/3 cup strawberry preserves (Don't use jelly!)

Preparation

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.