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KF: Strawberry-Cream Cheese Cupcakes

Source of Recipe

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KF: Strawberry-Cream Cheese Cupcakes

Bettycrocker.com
109 reviews rate this recipe 4.5 of 5 stars.
Prep Time 20 min - Total Time 1 hr 25 min
Servings 24

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

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

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.

1 cupcake equals: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 30g; Dietary Fiber 0g; Sugars 20g; Protein 1g ++++ Exchanges: 1/2 Starch; 0 Fruit; 1-1/2 Other Carbohydrate; 1-1/2 Fat; ++++ Carbohydrate Choice: 2