Strawberry Peppermint Twist Cupcakes!

I made these cupcakes to take to my neighborhood Christmas get-together tomorrow. My friend/neighbor Julie is hosting the get-together and asked me to make these after she found the recipe at homemadesimple.com. They were definitely a challenge because I've never made any kind of cupcakes that had a filling. These cupcakes are originally titled "Strawberry Preserve Cupcakes", but I added the festive touch of peppermint, pearls and sprinkles! They are moist, and the strawberry preserve filing is a nice surprise! I made the frosting from scratch, from the same recipe of the pumpkin cupcakes recipe I posted earlier this week. I added a touch a red food coloring to make it a light pink. I even had to give them my own original name because I thought they came out so cute! Enjoy!

STRAWBERRY PEPPERMINT TWIST CUPCAKES

Makes approximately 24 cupcakes

INGREDIENTS

1 package of moist strawberry cake mix

2 cups sour cream

3 eggs

1/4 cup water

1/3 cup strawberry preserves

2 muffin pans

24 paper baking cups

INSTRUCTIONS

Preheat oven to 350°F and line 2 muffin pans with paper baking cups.

In a large bowl, combine cake mix, sour cream, eggs and water.

Stir with a spoon and/or whisk until well blended.

Fill paper-lined muffin cups 1/2 full with batter.

Using a spoon, make a slight indentation in the center of each cup; fill with a heaping 1/2 teaspoonful of strawberry preserves.

Spoon remaining batter evenly over each filled cup; covering preserves. (Muffin cups should be about 3/4 full).

Bake for 20-30 minutes or until a toothpick comes out clean. If toothpick goes through preserves, it will not come out clean.

Cool for 1 minute and remove from pan. Cool completely before adding icing and toppings as desired. Store in the refrigerator.