Strawberry Cream-cheese Cupcakes

Sorry for the hiatus. I'M BACK!!! And with a bang too! Because these little cupcakes are by far the best I've ever made and just might be the best I've ever tasted. The best part is, they're easy!!!

I bought a mini cupcake maker off Groupon awhile back and decided to try it out. I have to say that I was pleasantly surprised. It cooks 7 mini cupcakes at a time but only takes 5-7 minutes a batch. It's great for warmer weather since it won't heat up the house.

Ingredients: 

- 1 box Betty Crocker SuperMoist yellow cake mix

- 2/3 cup water

- ½ cup sour cream

- 1/3 cup vegetable oil

- 2 eggs

- 3 tablespoons strawberry preserves (I used frozen strawberries thinly sliced instead)

- 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 (for top)

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.

Directions for using cupcake maker:

If you are doing this with a cupcakes maker like mine, the process is considerably easier. Make the recipe as stated. Use cover each cup with cooking spray. Preheat device until ready. Pour the batter into each cupcake cup so that it is 2/3rds full. Lay a slice or two of strawberry (or a ¼ tsp of preserves) and a small square of cream cheese on top of each cupcake and push it in to the batter until no longer visible. Close cupcake maker and check back 5 minutes later (Mine took 6-7 minutes for each batch but I’ve heard that some will cook them in 5 minutes). Remove cupcakes carefully (I used two spoons on either side with light pressure to carefully remove each cupcake).

I made half the box and got 21 mini cupcakes out of it.

Source of original recipe: HERE