Wild Berry Cupcakes

1 package gluten-free vanilla cake mix (I use Betty Crocker), prepared to package directions, omitting the water
1 package of gluten free vanilla instant pudding
3 whole eggs
1 stick butter, softened
2 tbsp gluten free vanilla extract
1 cup milk
2 tbsp wild berry preserves
1 28oz container of cream cheese frosting
Blueberries and raspberries for decorating, optional
Sugar sprinkles for decorating, optional

Preheat oven to 350 degrees.

In a medium bowl mix cake mix and pudding mix. In a separate large bowl add eggs and butter and mix until just mixed. Next, add vanilla extract and milk into butter and egg and mix until well incorporated. Finally add dry mix to wet mixture in three parts, until you have a thick yet loose cake mix. Now, while cake mix is still in the bowl add 1 tablespoon of preserve to the top of mix on one side and the other tablespoon to other side and swirl it into cake mix.  

Place 1/3 cup of cake mix into a buttered cupcake pan or into paper cupcake inserts and bake for 15-20 minutes or until a toothpick inserted comes out clean. Enjoy!