Lickety Split Cupcakes

1 package strawberry cake mix
2 cups sour cream
2 eggs
1/3 cup strawberry preserves

Line 24 muffins cups with paper baking cups. In large bowl, combine cake mix, sour cream and eggs; stir with spoon until well blended. Reserve 1� cup batter. Fill cups � full with remaining batter.

Using spoon, make slight indentation in center of each cup; fill with heaping � tea spooning of preserves. Spoon reserved 1� cup batter evenly over each filled cup, covering preserves. Muffins should be � full.

Bake at 350 degrees for 20-30 minutes or until tops spring back when lightly touched. Store in refrigerator.