Strawberry Cream Cheese Cupcakes

These are, hands down, my favorite cupcake experience. Normally I think of cupcakes and little kid's fare....not so moist. Kind of crumby.

But these? Wowzer, wowzer! Of course they have a killer filling. And these are the EASIEST cupcakes to make. When you make them, please invite me over!!!

Strawberry Cream Cheese Cupcakes

(formerly called Lickety Split but what in the heck is lickety split?)

1 package strawberry cake mix
2 cups sour cream
2 eggs
1/3 cup strawberry preserves (if you don't have homemade strawberry jam, try Bonne Mamon...strawberry preserves from France...that is sold in most grocery stores. It's yumo!)

Filling:

1 (8 oz.) pkg. cream cheese, softened

1 egg

½ c. sugar

1/8 tsp. salt

Mix filling and set aside.

Line 24 muffins cups with paper baking cups. In large bowl, combine cake mix, sour cream and eggs; stir with spoon until well blended. Reserve 1½ cup batter. Fill cups ½ full with remaining batter.

Using spoon, make slight indentation in center of each cup; fill with heaping ½ teaspoon of preserves and a tsp. of cream cheese filling. Spoon reserved 1½ cup batter evenly over each filled cup, covering preserves and filling. Muffins should be ¾ full.

Bake at 350 degrees for 20-30 minutes or until tops spring back when lightly touched. Store in refrigerator.