Strawberry and Cream Cheese Filled Cupcakes
1 Box Vanilla Or White Cake Mix
8-Ounce Cream Cheese
1/2 Cup Thawed And Drained Frozen Strawberries
1/4 Cup Sugar, Plus 1/2 Cup
1 Tablespoon Lemon Juice
1/4 Cup Water
1 Teaspoon Vanilla Extract
2 Cups Confectioners' Sugar
Preheat oven according to package directions. Place 24 paper liners in 2 muffins tins or lightly grease one 12 cup large muffin tin.
In a medium bowl combine the cream cheese, strawberries, 1/4 cup sugar, and lemon juice. Beat the mixture until smooth. Set aside. (a food processor may also be used)
Make the cupcakes according to package instructions. Fill the cupcake tins with batter until 1/2 full. Drop a tablespoon of the cream cheese strawberry mixture into center of each cupcake, Add more cake batter to cover the cream cheese mixture to finish filling the batter almost to the rim of each muffin cup . Bake according to package directions and let cool.
In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again
24 regular cupcakes or 12 large muffins