Ingredients for Strawberry Cream Cheese Cupcakes
- Yellow Cake Mix
- 1/2 cup sour cream
- Vegetable Oil
- Water
- Eggs
- 1/2 cup strawberry preserves
- 6 ounces (about 12 tablespoons) softened cream cheese
- Your favorite cream cheese frosting recipe (amount needed depends on desired frosting coverage)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberry Cream Cheese Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Strawberry Cream Cheese Cupcakes
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
- In a large bowl, combine 1 box (15.25 oz) strawberry cake mix, 1/2 cup sour cream, 1/3 cup vegetable oil, and 4 large eggs. Mix until just combined.
- The batter will be thick. Spoon about 2 tablespoons of batter into each prepared muffin cup.
- In a small bowl, stir 1/2 cup strawberry preserves until smooth.
- Place 1/2 ounce (about 1 tablespoon) of softened cream cheese into the center of each cupcake batter.
- Gently press the cream cheese down slightly into the batter.
- Top each cream cheese center with 1/4 teaspoon of strawberry preserves.
- (Optional) Press 4-5 mini chocolate chips into the cream cheese before pressing into the batter.
- Bake for 18-23 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once completely cool, frost with your favorite cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
81g
Fat
17g
Carbs
9g
