These colorful cupcakes will have everyone in awe of your amazing baking skills without realizing just how easy it really is to whip up these tasty treats
1/2 cup freeze-dried blueberries, like Crunchies
1 pkg. white cake mix
1 pint fresh blueberries, divided
1 pkg. (8 oz.) cream cheese, at room temperature
1 stick butter, at room temperature
3 cups powdered sugar
1 tsp. vanilla extract
1/2 pint fresh blackberries
Heat oven to 350°F. Line 24-well cupcake pan with paper liners. In food processor, pulse freeze-dried blueberries 8 times or until finely ground powder forms; set aside.
Prepare cake mix according to package directions, adding 1/2 fresh blueberries. Divide batter evenly among liners in prepared pan. Bake 15 min. or until done. Let cool in pans. Transfer to serving platter.
Using mixer on medium, beat cream cheese and butter 3 min. or until light and fluffy. Add sugar, vanilla extract and ground blueberry powder. Beat 1 min. or until smooth.
Spoon frosting into pastry bag fitted with star tip. Pipe frosting onto cupcakes. Top with blackberries and remaining blueberries.
Active time: 25 min.
Total time: 1 hr.
Per serving: Cal. 230 Pro. 2g Carb. 32g Fiber 0g Sug. 15g Chol. 20mg Sod. 215mg Total fat: 8g Sat. 4g Trans. 0g
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