Key West Cupcakes We love these...I make them often. Usually, I just use a little whipped cream or even whipped topping (depending on how much time I have) because I'm not a big fan of frosting. Also, I add a little more lime juice to the filling to make sure it has enough zing! I just made these for a bake sale at school and I've had sooo many requests for the recipe.

Strawberry-Cream Cheese Cupcakes The last time I made these everyone loved them, but, as I stated in my last review, I wanted to try and soften up the cream cheese filling. This is what I did and it turned out great (if you''re up for adding another step):I used softened cream cheese, (I actually used a whole 8oz. brick - we like a lot of cream cheese) I mixed it with about a 1/3 C. sour cream and blended with a blender until smooth. Then I just spooned the mixture into the batter and topped with preserves. Additionally, I would count on using more than 3T. of preserves. People couldn''t get enough of them - next time it''s a double batch for sure...and maybe I''ll try another flavor of preserves.