Vanilla cupcakes with a strawberry pie filling center are topped with a big swirl of strawberry cheesecake frosting then are wrapped in a pretty printable strawberry cupcake wrapper.
Preheat oven to 350 degrees Fahrenheit.
Line two cupcake pans with 21 cupcake liners.
Combine the white cake mix, instant pudding mix, sour cream, egg whites, vegetable oil, and water in a large mixing bowl.
Using an electric mixer, beat on low speed for 30 seconds to incorporate the ingredients then increase the speed to medium and beat for 1 1/2 minutes.
Equally divide the cake batter among the 21 cupcake liners.
Bake for 18-24 minutes until the cupcake springs back when your press a finger on top.
Remove the cupcakes from the oven and allow them to cool completely.
Pour the strawberry pie filing into a strainer set over a large bowl and press down on the strawberries to allow the red gel to fall into the bowl.
You will use the gel to fill the cupcakes and the strawberries to make the frosting.
Spoon the gel into a pastry bag to pipe into the cupcake or just use a small spoon.
Use a cupcake corer or knife to cut a well out of the center of each cupcake.
Fill each well in the cupcake with the strawberry pie filling. Reserve any remaining pie filling for another use.
Place the softened cream cheese in a large mixing bowl and beat, using an electric mixer. until light and fluffy.
Sift the powdered sugar into the bowl and add the reserved strawberries Beat well until the ingredients are fully combined and the strawberries are broken into small bits.
Add a teaspoon of lemon juice.
Either add the whipped topping and beat until combined or fold in the freshly whipped whip cream.
Spoon the frosting into a large pastry bag fitted with a large star tip.
Pipe a big swirl of frosting on top of each cupcake.