Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® yellow cake mix

  2. 1 container sour cream (8 ounces)

  3. 1/2 cup vegetable oil

  4. 1/2 cup water

  5. 2 eggs

  6. 3 tablespoons strawberry preserves

  7. 1 package cream cheese, cut into 24 pieces (3 ounces)

  8. 1 container Betty Crocker® Rich & Creamy cream cheese frosting (1 pound) Sliced fresh small strawberries, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F (325 degrees 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. Tip: High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Bake 18 to 21 minutes.


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