Prepare cake mix according to directions on the back of the box. Scoop into mini cupcake pan and bake according to directions.
After the cupcakes cool, take the handle of a wooden spoon and poke a hole a little over halfway in the middle of each cupcake. Put the preserves in a plastic zip lock bag and cut off one corner. Fill each cupcake.
Mix extract and icing together. Using a decorators bag or zip lock bag, pipe the icing onto cupcakes.
You can use any flavor combination you like with this recipe. I have also made vanilla cake with blueberry pie filling and vanilla/blueberry frosting.