I have about three thousand loose leaf papers with different recipes on them stuffed into my cupboards or stuck inside various cookbooks. I just want to have them all organinzed. This is my attempt to get them that way.
*Heat oven to 350, place paper baking cups in 24 regular sized muffin cups. In a large bowl mix cake mix, sour cream, oil, water and eggs with a spoon until well blended (batter will be thick). Divide batter evenly among the muffin cups.
*In a small bowl stir the strawberry preserves until smooth. Cut the 3 ounces of cream cheese into 24 equal pieces (squares work better than rectangles)
*Place 1 piece of cream cheese on top of better in each cupcake, press in slightly, place 1/4teaspoon of preserves over the cream cheese.
*Bake 18-23 minutes or until tops are golden brown and spring back when touched slightly. Cool 10 minutes and then transfer to a wire rack to cool completely, about 30 minutes.
*Just before serving - frost and garnish with sliced or diced fresh strawberries. Store covered in the refrigerator.