These are one of my absolute favorite cupcakes to make AND eat! They're light, fluffy and filled with fruit to make it a great snack, light dessert and delicious summer treat! Watch out though, they might all be gone in a few days (especially if you have a granny like mine who can eat 3 in one sitting).
Ingredients:
1. Box of White Cake Mix
2. Water
3. Eggs (you'll need just the whites)
4. Vegetable oil
5. Raspberries
6. Blueberries
7. Cupcakes sleeves
8. Cupcake pan
9. 2 boxes of Cream Cheese
10. Powdered Sugar
11. Vanilla Extract
How to make the cupcakes:
1. Preheat the oven to 350.
2. Mix the cake mix according to the instructions on the box. Getting the egg whites can be a little tricky. I like to put them in a separate bowl incase I mess up!
3. Mix in the raspberries and about 1/2 to 3/4 of the blueberries.
4. Scoop in the mixture with a ladle until each cupcake sleeve is about 3/4 full.
5. Place in the oven for about 25 minutes or until a toothpick comes out clean.
6. Let cool for about 10 to 15 minutes.
How to make the icing:
1. Melt the cream cheese in microwave for about a minute. If it's not melted all the way, put it back in for another minute or until creamy and smooth.
2. Mix in 1/2 cup to a cup of powdered sugar until it meets your sweetness level.
3. Add in a teaspoon of vanilla extract.
4. Mix until smooth and creamy!
5. Scoop into a plastic baggy and put into the fridge to let cool.
6. Once it's cooled, cut a dime sized hole at the corner of the bag and ice the cupcakes in a swirl fashion starting from the outside going in. Dab the icing and pull up in the middle of the cake!
You're done!! Now sink those teeth into the most juicy, delectable cupcake you've had all summer. Yummmmmmmm!
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