Strawberry Cream Cheese Cupcakes – a delicious recipe with sour cream, vegetable oil, water, eggs, strawberry preserves, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cake mix, sour cream, oil, water in eggs in large bowl until well blended. Batter will be thick.
2
Spoon batter into 24 muffin cups with paper baking cups.
3
Place strawberry preserves in small bowl and stir until smooth.
4
Place 1 cube of cream cheese in center of each cupcake; press in slightly. Place 1/4 tsp of preserves over the cream cheese.
5
You may also press 4-5 mini chocolate chips into the cream cheese before pressing into the batter for a nice variation.
6
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.
7
Cool completely and frost with cream cheese frosting.
622
kcal
Calories
63
g
Fat
7
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 18 ounces yellow cake mix, 8 ounces sour cream, 1/2 cup vegetable oil, 1/2 cup water, and more.
Yes, Strawberry Cream Cheese Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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