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1
Preheat oven to 350F.
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2
Cream together butter and sugar.
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3
Add sour cream, eggs, heavy whipping cream, vanilla pudding (snack size puddings work great for amount listed), vanilla extract, and salt and then gradually add flour. Mix well.
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4
Coat two 12-count cupcakes pan well with baking spray. Coat the top of the pans too so that if the pudding cups rise high, the edges will come off easily as well. Fill with about 1/3 cup of batter each.
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5
Use a pastry bag to fill each pudding cup with 2-3 teaspoons of strawberry jam*. Remember that you're putting the jam into the middle, not the bottom of the pudding cup so just dollop it on top of the layer of batter.
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6
Bake for about 25 minutes. Remove from oven when a fork poked into the cake portion comes out clean. Allow pudding cups to sit in pans until somewhat cooled to give the strawberry jam some time to reset - about 20 minutes. This is an important step because if you don't let them sit for awhile, all the jam will run out of the pudding cups when you flip them over.
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7
Place a baking sheet over the pan of pudding cups. Carefully turn pans over to remove the cups from cupcake pan and onto the baking sheet.
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8
Put the powdered sugar and water into a medium sized bowl. Whisk until powdered sugar is mixed with water and lumps are gone. Glaze each pudding cup over the top and use a knife to glaze all around the edges.
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9
Place these on a pretty plate and serve warm or cooled. Makes 24 regular size.
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10
*You can use whatever kind of pie filling or jam you like.
