Begin cream cheese cupcakes by softening a 3-ounce package of cream cheese. Beat it until it is smooth, and then mix in one package of regular yellow cake mix, 1 1/4 cups water, 1/2 cup melted butter and three eggs. Put 24 paper baking cups into muffin cups.
Drop 1/4 cup of batter into each cup. Bake the cupcakes in a preheated 350 degree Fahrenheit oven for 25 minutes or until lightly browned. Cool the cupcakes on a wire rack. Frosting is optional.
Strawberry cream cheese cupcakes also use a commercial yellow cake mix. Combine the mix thoroughly with 2/3 cup of water, 1/2 cup sour of cream, 1/3 cup of vegetable oil and 2 eggs. Separate the batter into 24 paper baking cups placed in muffin pans.
Cut one 3-ounce package of cream cheese into 24 pieces. Put one piece on top of each cupcake, pushing it into the batter a little. Top each piece of cream cheese with 1/4 teaspoon of strawberry preserves. Bake in a 350-degree preheated oven for 20 to 25 minutes. When done, the cupcakes are golden brown, and when lightly touched, the center springs back. Use a 325-degree oven for dark or non-stick pans.
Cool the pans on racks for 10 minutes. Then take the cupcakes out of the pans, and let them cool on racks for 30 more minutes. If desired, frost with cream cheese icing. Top each cupcake with strawberry slices before serving.