Strawberry Cream Cheese Cupcakes

These were courtesy of Betty Crocker:

1 box yellow cake mix

8oz sour cream

1/2 cup vegetable oil

1/2 cup water

2 eggs

3 tablespoons strawberry preserves (next time I make these I will increase to maybe 5 tablespoons)

3oz cream cheese, cut into 24 squares

1 container cream cheese frosting

fresh strawberries for garnish

Preheat oven to 350*. Combine cake mix, sour cream, oil, water and eggs. Fill 24 muffin cups 2/3 full with batter. Press one square of cream cheese into each cup. Stir strawberry preserves in a bowl until smooth, and add 1/4 teaspoon on top of cream cheese (if increasing to 5 tablespoons, increase amount on cream cheese to 1/2-1 teaspoon each). Bake for 20 minutes. Allow to cool completely. Frost. Garnish before serving - the strawberries will juice all over cupcakes if garnished immediately - trust me, this is what I did!

I refrigerated these overnight due to the cream cheese center, but it made the cream cheese solid again. I would still suggest refrigerating, but allow them to warm to room temperature before serving. Enjoy!