Ingredients

The following ingredients have 4 Servings
  • 1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Lemon
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 eggs, divided
  • 1 package cream cheese (8 oz), softened
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 tablespoons blueberry jam or preserves
  • 1 can (16 oz) Betty Crocker™ Rich & Creamy Frosting Vanilla
  • Fresh blueberries, for topping (optional)

Instruction

  • Heat oven to 350°F. Place 24 paper baking cups in muffin tins.
  • In a large bowl, beat cake mix, water, oil and 3 eggs on low speed until combined, then on medium speed 2 minutes. In a separate medium bowl, beat cream cheese, sugar, salt and remaining egg until creamy and smooth. Fold in blueberry jam.
  • Spoon about a tablespoon of cake batter into each paper baking cup. Top with a rounded tablespoonful of the blueberry-cream cheese mixture, then top with another 2 tablespoons of cake batter (so the paper baking cup is about 2/3 full and the cream cheese mixture is covered). Bake cupcakes 20 minutes, until a toothpick inserted in the center comes out clean.
  • Cool cupcakes 2 minutes in tins, then transfer to a cooling rack to cool completely. Pipe frosting on top of fully cooled cupcakes.
  • Garnish with blueberries, if desired.