Strawberry & Banana Split Cupcakes

• 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!)

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.

banana cake, sour cream, eggs, strawberry preserves

Taken from www.food.com/recipe/strawberry-banana-split-cupcakes-236096 (may not work)