Preheat oven to 350 degrees. Line muffin pans with baking cups.
Combine cake mix, sour cream, eggs and water. Stir until well blended. Use a small spoon to fill cups half-way with batter.
Make a slight indention in center of each cup with spoon, then add heaping 1/2 teaspoonful strawberry preserves. Spoon remaining batter evenly over each cup, covering preserves, until 3/4 full.
Bake in oven 25 to 30 minutes. Let cool completely, then frost.
Originally Submitted
10/3/2010
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