Strawberry-Cream Cheese Cupcakes

Berries and cream cheese provide the wow in simply delicious cake mix cupcakes.

Prep Time: 20 min
Total Time: 1 hour 25 min
Makes: 24 cupcakes

(47 ratings)

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1	box Betty Crocker® SuperMoist® yellow cake mix
1	container (8 oz) sour cream
1/2	cup vegetable oil
1/2	cup water
2	eggs
3	tablespoons strawberry preserves
1	package (3 oz) cream cheese, cut into 24 pieces
1	container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
	Sliced fresh small strawberries, if desired

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix cake mix, sour cream, oil, water and eggs with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups.
2.	In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake; press into batter slightly. Spoon 1/4 measuring teaspoon preserves on top of cream cheese in each cupcake.
3.	Bake 18 to 23 minutes or until tops are golden brown and spring back when touched lightly in center (some preserves may show in tops of cupcakes). Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4.	Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 18 to 21 minutes.

Variation

Make Raspberry-Cream Cheese Cupcakes by substituting raspberry preserves for the strawberry preserves and garnishing cupcakes with fresh raspberries.

Nutrition Information:

1 Cupcake: Calories 260 (Calories from Fat 120); Total Fat 14g (Saturated Fat 4 1/2g, Trans Fat 2g); Cholesterol 30mg; Sodium 210mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 23g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 2% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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