Strawberry-Cream Cheese Cupcakes

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Strawberry-Cream Cheese Cupcakes
85 min.
24
219kcal

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Indulge your sweet tooth with these delightful Strawberry-Cream Cheese Cupcakes, a dessert that perfectly balances the rich flavors of cream cheese and the fresh sweetness of strawberries. Whether you're hosting a birthday party, a family gathering, or simply treating yourself, these cupcakes are sure to impress. With a moist and fluffy base made from Betty Super Yellow Cake Mix, each bite is a burst of flavor that will leave you craving more.

What sets these cupcakes apart is the creamy surprise hidden within. A piece of cream cheese nestled in the center adds a luscious texture, while a dollop of strawberry preserves on top brings a fruity twist that complements the cake beautifully. Topped with a generous swirl of Betty Rich & Creamy Cream Cheese Frosting and garnished with fresh strawberry slices, these cupcakes are not only delicious but also visually stunning.

Ready in just 85 minutes and yielding 24 servings, they are perfect for sharing with friends and family. Each cupcake contains only 219 calories, making them a delightful treat that won’t derail your diet. So, gather your ingredients and get ready to bake a batch of these irresistible Strawberry-Cream Cheese Cupcakes that will surely become a favorite in your dessert repertoire!

Ingredients

  • box cake mix yellow
  • 0.7 cup water 
  • 0.5 cup cream sour
  • 0.3 cup vegetable oil 
  •  eggs 
  • tablespoons strawberry jam 
  • oz cream cheese cut into 24 pieces
  • 16 oz cream cheese frosting 
  • small strawberries fresh sliced

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. 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.
  3. In small bowl, stir preserves until smooth.
  4. 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.
  5. 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.
  6. Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.

Nutrition Facts

Calories219kcal
Protein2.93%
Fat38.14%
Carbs58.93%

Properties

Glycemic Index
5.08
Glycemic Load
0.99
Inflammation Score
-1
Nutrition Score
2.6434782950774%

Flavonoids

Pelargonidin
0.07mg
Catechin
0.01mg

Nutrients percent of daily need

Calories:218.65kcal
10.93%
Fat:9.4g
14.46%
Saturated Fat:2.98g
18.65%
Carbohydrates:32.66g
10.89%
Net Carbohydrates:32.37g
11.77%
Sugar:22.87g
25.41%
Cholesterol:20.05mg
6.68%
Sodium:211.87mg
9.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.62g
3.25%
Phosphorus:82.58mg
8.26%
Vitamin K:6.36µg
6.05%
Calcium:57.09mg
5.71%
Vitamin B2:0.09mg
5.05%
Folate:17.32µg
4.33%
Vitamin E:0.54mg
3.58%
Vitamin B1:0.05mg
3.56%
Selenium:2.4µg
3.43%
Iron:0.56mg
3.13%
Vitamin B3:0.51mg
2.57%
Manganese:0.05mg
2.38%
Vitamin A:97.28IU
1.95%
Vitamin B5:0.17mg
1.72%
Vitamin B6:0.03mg
1.37%
Copper:0.03mg
1.36%
Vitamin B12:0.07µg
1.2%
Fiber:0.29g
1.17%