Beat cake mix, yogurt, orange juice and eggs on low speed for 30 seconds, then high speed for 2 minutes.
Fill lined cupcakes wrappers about 2/3 full with batter.
Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean.
Allow to cool for about ten minutes before adding the filling.
For the filling, fill a pastry bag with strawberry jam and squeeze out any air. Insert the tip of a pastry bag (use the smallest tip) into the top of a cupcake, about 2/3 down. Squeeze gently until the jam starts to come out the top of the cupcake.
Now it’s time to make the icing!
Beat the entire can of cream cheese icing plus 1/2 cup strawberry jam on medium speed for about a minute. Add powdered sugar if needed to thicken.
Frost your cupcakes, and top with a half of a strawberry for garnish.
I’d like to use a Betty Crocker box strawberry cake mix with an orange marfmalade center or insert in cupcake form but I don’t know if the two will work together. ???
Kristen, I love your method with this recipe…and the one you shared over with us and Jamielyn! Everything about this is just so pretty and delectable! You ROCK! (Sorry, that’s my very old blog up above…from 5 yrs ago that I never even used! It just won’t go bye-bye! but this is me right here…hehe!)
Kristin these look soooo yummy! You are so creative, my kiddos would love to be your taste-testers anytime you need some extras 🙂
xo, Tanya
twelveOeight