1 box pillsbury funfetti cake mix
1 c water
1/3 c oil
low-sugar strawberry jam, with real strawberries
whipped cream cheese frosting
Follow the directions on the cake mix box. In a large bowl, combine the cake mix, water, oil, and eggs. Blend with a mixer on low or by hand for 2 min. Line your muffin pan with paper muffin cups. Fill each cup 2/3 full. Bake @ 350 F for 18 min. Let the cupcakes cool for 15-20 min.
After the cupcakes have cooled the fun really begins! With a thin knife, at about a 45 degree angle, cut out a circle in the center of the cupcake. The center will pop out easily. Cut off about half of the center's point so that it will sit flat after you fill the inside of the cupcake. With a spoon, fill in the hole about 2/3 full with strawberry jam. When you put the center top back on, you may have to push it down a little so it doesn't stick out. Next, frost the cupcake. The frosting acts as glue, holding the top cutout down in place. For a final touch, add some sprinkles! Lightly press the sprinkles into the frosting to prevent them from falling off. Make sure you've got clean hands!
Who doesn't love funfetti? These cupcakes are light and fluffy. The strawberry filling mixes perfectly with the funfetti cupcake. It adds such a light, fruity twist to your standard cupcake. It's definitely worth the extra work. To keep the cupcakes fresh for days, store them in an airtight container.