• 1   package 
    2-layer-size yellow cake mix
  • 1   4-serving-size package 
    cheesecake instant pudding and pie filling mix
  • 3   
  • 1   cup 
  • 1/4  cup 
    vegetable oil
  • 1/2 8  ounce package 
    cream cheese, cut into small pieces and softened
  • 2/3  cup 
    fresh or frozen blueberries, lightly mashed
  • 1/2  cup 
    graham cracker crumbs
Blueberry Cheesecake Frosting
  • 2   4-serving-size packages 
    cheesecake instant pudding and pie filling mix
  • 2   cups 
    whipping cream
  • 1   cup 
    Graham cracker crumbs
  • 1   cup 
    blueberry pie filling, blueberry preserves or blueberry spreadable fruit
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 degrees 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 information
Per Serving: cal. (kcal) 266, Fat, total (g) 15, chol. (mg) 57, sat. fat (g) 7, carb. (g) 30, Monosaturated fat (g) 4, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 6, pro. (g) 3, vit. A (IU) 388.72, vit. C (mg) 0.59, Thiamin (mg) 0.03, Riboflavin (mg) 0.09, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.04, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 370, Potassium (mg) 79, calcium (mg) 80.77, iron (mg) 0.54, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Blueberry Ricotta Pancakes with Blueberry Syrup
... versions. I had that same visceral response when eating these blueberry-ricotta pancakes: So pillowy... spiked with jammy blueberries that burst in each bite. I added a little lemon zest because I always reach... for citrus when cooking with berries. Click here for our blueberry-ricotta pancakes recipe Another component... read more...
Breakfast on the Go: Overnight Blueberry Almond Muesli
... blueberries instead of cranberries. And whenever we have it on hand, we add unsweetened dried coconut for even... read more...
Patriotic Dessert: Shortcakes with Strawberries, Blueberries, and Lavender Cream
... of blueberries for patriotic effect, and sprinkled them with sugar. After 20 minutes, you will see the effect... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products