- 1/2 cup freeze-dried blueberries
- 1 pkg. white cake mix
- 1 pint fresh blueberries
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 stick butter, at room temperature
- 3 cups powdered sugar
- 1 tsp. vanilla extract
How it comes to life:
Heat oven to 350°F. Line 24-well cupcake pan with paper liners. In a Ninja food processor, pulse freeze-dried blueberries 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.
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.
Ice the cooled cupcakes and then top with blueberries.
Recipe adapted from First for Woman Magazine