I have always been a fan of cupcakes, even before Sprinkles existed. I loved the idea of having a mini cake all to yourself, not just a slice of a cake. Not only that, you can also get the perfect amount of frosting with your cupcake! I’m the kind of person who wants the middle of the cake, because it doesn’t have too much frosting like the end piece does. Cupcakes are the best kind of cake out there!
I just bought some boxed cake mixes, and I wanted to do something a little different with them besides the same ol’ directions on the box, so I hopped on the Betty Crocker website and looked for something that was easy to make and would taste delicious. Then I saw this recipe. It has two of my favorite things, strawberries and cream cheese! I just had to try it.
You will need these ingredients and a couple other basic ones, like vegetable oil, eggs, water…
Once you get some batter into the cupcake pan, you put some cream cheese pieces and strawberry preserves on top. Fun, right?
I put some more batter on top to cover the good stuff. Sorry, but’ it’s gotta be a surprise!
Once you take a bite out of these sweet little cakes, you get that nice little surprise I was talking about…
These do taste absolutely delicious, especially with the strawberry in the middle! I love how it’s just in the middle of the cupcake and not mixed into the batter. It even makes it more fun to bake as well. I loved putting the little pieces of cream cheese and preserves in the middle. Definitely a fun cupcake to make. I do wish though that I put a bit more strawberry (I gotta have my strawberries!), but it still tasted good. You can’t go wrong with a box cake mix.
Strawberry-Cream Cheese Cupcakes
Recipe from Betty Crocker
makes about 24 cupcakes
1 box Betty Crocker Super Moist yellow cake mix
1 8 oz. container sour cream
2 cup vegetable oil
2 cup water
3 tablespoons strawberry preserves
3 oz cream cheese, cut into 24 pieces
1 container Betty Crocker cream cheese frosting
Sliced fresh small strawberries, if desired
- 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.
- 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.
- 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.
- Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.