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.