Strawberry-Cream Cheese Cupcakes

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

Save and Share

false

( 107 Ratings)

107 Ratings

5 Stars 69%

4 Stars 21%

3 Stars

2 Stars

1 Stars

Member Reviews ( 61 )

49caf7b1-b872-430b-b32e-4d8518a0923c

Prep Time 20 min
Total Time 1 hr 25 min
Servings 24

Ingredients

1: box Betty Crocker® SuperMoist® yellow cake mix

2/3: cup water

1/2: cup sour cream

1/3: cup vegetable oil

2: eggs

3: tablespoons strawberry preserves

1: package (3 oz) cream cheese, cut into 24 pieces

1: container Betty Crocker® Rich & Creamy cream cheese frosting

: Sliced fresh small strawberries, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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, water, sour cream, oil 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 20 to 25 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 in pans; remove from pans 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.

EXPERT TIPS

Expert Tips

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

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 200
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 3g, 3% Trans Fat 1g 1% ),
Cholesterol: 25mg; 25%;
Sodium: 190mg; 190%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 0g 0% Sugars 20g 20% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;