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Graham cracker crumbs, cream cheese and blueberry pie filling turn yellow cake mix into a whimsical twist on a favorite dessert. The idea comes from Designer Desserts Bakery in Valparaiso, Indiana.

Source: Midwest Living


Recipe Summary

30 mins
1 hr
20 mins
1 hr 50 mins
Makes 24 cupcakes.


Ingredient Checklist
Blueberry Cheesecake Frosting


Instructions Checklist
  • Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.

  • In a large bowl, beat cake mix, the one package of pudding mix, eggs, water and oil with an electric mixer on low speed until combined. Beat on medium to high speed for 2 minutes more (batter will be thick). Fold cream cheese pieces and blueberries into the batter.

  • Divide batter among muffin cups, filling cups two-thirds full with batter. Use the back of a spoon to smooth out batter in cups. Sprinkle with the 1/2 cup graham cracker crumbs.

  • Bake in a 350°F oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Blueberry Cheesecake Frosting
  • In a medium mixing bowl, whisk together the two packages of instant pudding mix, whipping cream and milk until the mixture is thickened.

  • Spread or pipe frosting over cupcakes. Use the back of a spoon to make a shallow depression in the center of the frosting, sprinkle with additional graham cracker crumbs, then spoon a rounded teaspoon of blueberry pie filling into each depression. Serve immediately or chill for up to 3 days in an airtight container.

Nutrition Facts

266 calories; fat 15g; cholesterol 57mg; saturated fat 7g; carbohydrates 30g; mono fat 4g; poly fat 3g; insoluble fiber 1g; sugars 6g; protein 3g; vitamin a 388.7IU; vitamin c 0.6mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 8.1mcg; vitamin b12 0.2mcg; sodium 370mg; potassium 79mg; calcium 80.8mg; iron 0.5mg.