Strawberry Cupcakes with Cheesecake Filling
Cupcakes:
1 strawberry cake mix
2/3 C yogurt (or sour cream)
1/2 C oil
1/2 C water
2 eggs
Filling:
8 ounces cream cheese
6 ounces vanilla flavored yogurt
1/4 C sugar
Frosting:
8 ounces cream cheese
1/2 C strawberry preserves
1 C powdered sugar
Directions:
Preheat oven to 350 degrees; grease cupcake pans or line with paper wrappers. This recipe made sixteen cupcakes.
In a large bowl, mix together the cake mix, yogurt, oil, water and eggs.
Spoon batter into prepared cupcake pans, fill about 2/3 full; set aside.
Cream together the cream cheese, vanilla flavored yogurt and sugar.
Take a small spoonful of mixture and drop it into the center of each cupcake batter. (Do not push the mixture down, it will sink into the cupcakes during baking.)
Bake for 20-23 minutes or until the edges are golden brown. (A toothpick inserted into the center will not come out clean due to the cheesecake filling.)
Allow to cool in pan for five minutes then remove from pan and continue to let cool. While the cupcakes are cooling make the frosting by creaming together the cream cheese, preserves and powdered sugar. (If you have any extra cheesecake filling toss it in too so you don’t waste it.)
Once the cupcakes are completely cooled, frost with the strawberry cream cheese frosting and sprinkle on some colored sugar.
