Strawberry-Cream Cheese Cupcakes

Berries and cream cheese provide the wow in simply delicious cake mix cupcakes. ...MORE + LESS -

1 box Betty Crocker™ SuperMoist™ golden cake mix

2/3 cup water

1/2 cup sour cream

1/3 cup vegetable oil

2 eggs

3 tablespoons strawberry preserves

3 oz (85 g) cream cheese (from 8-oz/250 g package), cut into 24 pieces

1 container Betty Crocker™ Whipped cream cheese frosting

Sliced fresh small strawberries, if desired

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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 centre (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.

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.