Strawberry-cream cheese cupcakes

1  box betty crocker supermoist yellow cake mix

1- 8oz container sour cream

1/2 cup vegetable oil

1/2 cup water

2 eggs

3 T. strawberry preserves

1- 3 oz package cream cheese

1 container betty crocker Rich & Creamy cream cheese frosting

fresh strawberries

*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.