125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 cup icing sugar
1/4 cup milk
violet paste food colour
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How do I make it ?
Heat oven to 375ºF.
Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
Bake 20 to 25 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
Beat cream cheese, icing sugar and milk in small bowl with mixer until blended. Tint to desired shade with food colour. Spoon over cupcakes; let stand 15 min.
Kraft Kitchen Tips!
Decorate with flower-shaped candies, piped frosting roses and/or fresh blueberries.
For best results, use only fresh blueberries when preparing these showstopping cupcakes.
Prepare using Jell-O Lemon Instant Pudding.
For a Thinner Glaze
If you prefer a thinner glaze, stir small amount of additional milk into prepared glaze until of desired consistency.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2 g
Cholesterol 30 mg
Sodium 230 mg
Carbohydrate 27 g
Fibre 0 g
Sugars 19 g
Protein 2 g
24 servings, 1 cake (53 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.