Preheat oven to 350
Line muffin tin with FOIL liners (these are dense cupcakes and the paper ones won't hold up)
Beat together all ingredients for the cupcakes for 2 minutes on medium speed until combined
Using a large cookie scoop, distribute the batter evenly between 24 muffin wells; about 3 T. per cup
Press a cube of cream cheese and 1/4 tsp of jam into the center of each and slightly push in
Bake for 18-22 minutes or until a toothpick comes out clean
Allow cupcakes to cool ten minutes inside the pan the then transfer to a rack to cool completely
Make the icing and embellish them however you'd like