tablespoons strawberry preserves (or raspberry, other berry jam)
(3 ounce) package cream cheese, cut into 24 pieces (cut it cold right out of the fridge in 6 by 4 rows)
(12 ounce) container ready made cream cheese frosting (or your favorite cream cheese frosting)
Serving Size: 1 (65) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 117 g49 %
Total Fat 13.1 g20 %
Saturated Fat 3.6 g17 %
Cholesterol 25 mg
Sodium 193.5 mg
Dietary Fiber 0.3 g1 %
Sugars 20.3 g81 %
Protein 1.9 g
Mix cake mix, sour cream, oil, water in eggs in large bowl until well blended. Batter will be thick.
Spoon batter into 24 muffin cups with paper baking cups.
Place strawberry preserves in small bowl and stir until smooth.
Place 1 cube of cream cheese in center of each cupcake; press in slightly. Place 1/4 tsp of preserves over the cream cheese.
You may also press 4-5 mini chocolate chips into the cream cheese before pressing into the batter for a nice variation.
Bake 18-23 minutes at 350 or until tops are golden brown and spring back in center. The cream cheese and preserves should sink into the center of the cupcake, some preserve may show slightly on the top.
Cool completely and frost with cream cheese frosting.