Active Ashley's Kitchen

Blueberry cupcakes filled with a blueberry pie filling and topped with a blueberry cream cheese frosting. These may be one of the most delicious cupcakes I have ever made!

Ingredients:

1 box white cake mix

1 cup water

1/3 cup unsweetened applesauce

3 large egg whites

1/2 cup freeze dried blueberry powder

blueberry pie filling

Frosting:

8 ounces reduced fat cream cheese at room temperature

8 ounces unsalted butter at room temperature

4 cups powdered sugar

2 tablespoons freeze dried blueberry powder

1 tablespoon vanilla extract

1-2 tablespoons nonfat milk if needed to thin icing

Directions:

1. Line 24 cupcake tins with cupcake liners. Preheat oven to 350 degrees.
2. Add cake mix, water, applesauce, egg whites, and blueberry powder to stand mixer. Mix on medium until combined. Scrape down the edges occasionally.
3. Use a medium cookie scooper to fill cupcake tins.
4. Use a small cookie scooper to place a tablespoon of blueberry pie filling on top of the batter in each cupcake.
5. Bake 18-20 minutes until cupcakes are set.
6. Allow cupcakes to cool in tins then transfer to a wire rack to cool.
7. Once cupcakes are cool add cream cheese and butter to a stand mixer and whisk to combine.
8. Add powdered sugar 1 cup at a time whisking on low.
9. Add vanilla extract and blueberry powder continuing to whisk.
10. Add milk if needed to thin the icing.
11. Transfer icing to an icing tool and pipe icing on the top of each cupcake.
12. Store cupcakes in a covered container in the refrigerator if not serving immediately.
13. Enjoy!