Strawberry Cream Cheese Cupcakes

Ingredients

• 1/2 stick butterNutrition
• 3 tbsps strawberry preservesNutrition
• 1 cup 2% milkNutrition
• 2 1/2 cups flourNutrition
• 2 large eggsNutrition
• 3 oz cream cheeseNutrition
• 1 tsp saltNutrition
• 1/3 cup canola oilNutrition
• 2/3 cup waterNutrition
• 2 tsps baking powderNutrition
• 1 1/2 cups sugarNutrition

Directions

1. 1Heat oven to 350 °F (175 °C) (325 °F (160 °C) for dark or non-stick pan). Place paper baking cup in each of 30 regular-size muffin cups.
2. 2In large bowl, combine flour, salt, sugar and baking powder and mix well to blend.
3. 3Cut the butter into small pieces and place in food processor bowl along with 1/3 of the flour mixture. Cover and process until mixture is very fine. Make sure that the butter is completely evenly distributed in the flour mixture. If it isn't, your cakes will have uneven texture and each will turn out differently.
4. 4Return to bowl with remaining flour mixture and mix well using a wire whisk.
5. 5In 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.
6. 6In a small bowl, stir preserves until smooth. Divide the cream cheese into 30 equal parts. 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.
7. 7Bake 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.
8. 8Note: based on a recipe from Betty Crocker.

Nutrition per serving

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