Blue Raspberry Swirled Cupcakes

Prep: 30 min | Bake: 20 min | Yield: 24 servings

Ingredients

1 (18.25 ounce) box Pillsbury® Moist Supreme® Blue Raspberry Flavored Premium Cake Mix*
1 1/4 cups water
1/3 cup Crisco® Pure Vegetable Oil
4 large egg whites
48 fresh red raspberries, divided
1 container Pillsbury® Creamy Supreme® Classic White Frosting
1 container Pillsbury® Creamy Supreme® Blue Raspberry Flavored Frosting

Instructions

Heat oven to 350 degrees F. Line 24 muffin cups with paper baking cups.
Prepare cake mix according to package directions using water, oil and egg whites.
Divide evenly into prepared muffin cups.
Place 1 raspberry in center of each, gently pressing into batter.
Bake for 19 to 23 minutes or until a wooden pick inserted into center comes out clean.
Cool for 10 minutes.
Remove from pan to wire rack to cool completely.
Place blue frosting in decorating bag fitted with medium star tip.
Place white frosting in separate decorating bag fitted with medium star tip.
Pipe blue frosting onto cupcakes in a circular pattern around outside edge of cupcakes.
Top with white frosting, starting near outside edge and moving toward center to create a swirl on top of each cupcake.
Top each cupcake with 1 raspberry.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Nutrition

Per serving: Calories 0 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g), Protein 0g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury