Oven: 350
18—20 Minutes
1 pkg yellow cake mix
1 small package vanilla instant pudding
1 c whole milk
1 c oil
4 large eggs, at room temperature
112 oz jar blueberry or raspberry preserves
powdered sugar, for coating
granulated sugar, for coating
cinnamon sugar, for coating
Icing, of choice for topping
Preheat oven. Grease 24 muffin cups (standard or mini); set aside. Combine the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds; stop mixer and scrape down sides of bowl. Increase mixer speed to medium and beat 1 1/2-2 minutes more, scraping sides down if needed. Scoop a heaping 1/4 c batter (about 1/2 that if using mini tins) into each muffin cup, filling 2/3 full. Bake until cupcakes are golden and springy when touched with a finger, 18-20 minutes; cool on racks 5 minutes. Loosen edges of cakes with a butter knife and carefully remove from molds; cool 15 minutes on wire racks. Fit a pastry bag with a tip that has a large round hole and fill with preserves or desired filling. Insert the entire tip into the top center of cupcake; generously squirt 2 tsp-1 tablespoons filling (a little less for minis) into each cupcake. You may need to wipe the tip clean as you go. Dust each cupcake with powdered sugar or glaze and decorate with sprinkles; serve. Store at room temperature, covered, up to 3 days or 1 week in the refrigerator. Bring to room temperature before serving.