Strawberry Cupcakes

Another blogger I read consistantly posted a receipe for homemade strawberry cupcakes.  I love homemade dishes and baked goodies, but some people don't (or won't) have time to do this.  Recently, I made my own "semi-homemade" version of these very cupcakes and must say they were tasty!! (And a big hit with the church volunteers).  The receipe is simple and takes no more time than if you followed the directions in the box.  So give it a try.

Strawberry Cupcakes:

1 box of Duncan Hines Strawberry Cake mix

1/4 to 1/2 cup of strawberry jam or preserves

Follow package directions for cupcakes and fold on jam/preserves.  Fill cupcake papers about 2/3 full and bake 18-20 mins.  Cool.

Cupcake Icing:

1 Pillsbury Whipped Cream Cheese Icing

4 oz  Tofutti or other cream cheese*

maybe some powdered surgar

Mix icing and cream cheese together and adjust flavor to taste (more cheese for creamier taste and flavor or a little powdered sugar if sweeter taste and stiffer icing if desired).  Take on teaspoonful and spread on cupcakes.  Garnish with sprinkles or strawberry slice if desired.  Enjoy!

*Tofutti is a non-dairy, vegan cream cheese imitation, but works well in recipies when creaminess and healthiness is needed.  Would not recommend eating by itself as it has a slight powdery aftertaste.