Strawberry Mousse Filled Cupcakes

 

Strawberry Mousse Filled Cupcakes
1 box white cake mix
Follow the directions on the mix and bake in cupcake lined muffin tins. Let cool.

Filling
4 oz. cream cheese
3 TBS seedless strawberry jam
4 oz. whipped topping, thawed (I used 1/2 of an 8 oz tub)
Beat cream cheese and jam until completely blended. Add whipped topping and blend lightly until combined and fluffy.

When your cupcakes are cooled using an apple corer, or handle of wooden spoon, poke holes in the center of the cupcakes to fill.

Spoon your filling into a pastry bag, or I use a ziploc sandwich bag...easy clean-up, plus I'm lazy like that and that's how I roll. Clip the end off one corner if you are using a baggie.

Begin piping your filling into the centers of your cupcakes.

Once all filled, top with the remaining whipped topping.

I topped mine with some strawberries, you can also substitute the strawberry jam with seedless raspberry or any flavor you like!