I changed up my filling recipe and hope these will be perfect for our 40th year class reunion.....we will see???
Strawberry Cream filled Cupcakes
1 white or yellow cake mix (I prefer, Betty Crocker)
2/3 cup water
1/2 cup sour cream
1/3 cup vegetable oil
3 eggs
1/2 c. strawberry jam
4 oz cream cheese
1 egg
In large bowl, mix together: cake mix, water, sour cream, oil and eggs. Fill 24, paper lined and sprayed, muffin cups 1/4 full.
Beat together: jam, cream cheese & egg. Using small cookie scoop place a scoop in center of cupcake batter in each muffin cup. Then finish filling with the cake batter until each is 2/3 full.
Bake at 350 for 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
Spread cream cheese frosting over cupcakes. Store covered in refrigerator.
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