So fun and intricate! Great for 4th of July events and potlucks! Kids love them with the cool ingredients like frosting and Fruit Roll-ups®!

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
Servings:
10
Yield:
10 cupcakes
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Grease 10 muffin cups or line with paper liners.

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  • Drain blueberries from muffin mix. Mix muffin mix, water, oil, and eggs together in a bowl until batter is just mixed; fold in blueberries. Spoon batter into the prepared muffin cups, filling each to the top.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 16 to 21 minutes. Cool until able to be handled and cut tops off each cupcake, reserving tops for a separate use.

  • Spread cream cheese frosting, starting from the middle and working outwards, onto each cupcake bottom. Arrange fruit roll strips onto each, forming "stripes" and place 2 blueberry halves in the left corner of each for the "stars".

Cook's Note:

Try not to leave the blueberries out while you decorate because they will get mushy. Leave them in the fridge and take a few out at a time.

Editor's Note:

The directions for baking the cupcakes are based off of the Betty Crocker(R) version. Follow directions on the box if using a different brand.

Nutrition Facts

361 calories; protein 4.3g 9% DV; carbohydrates 48.9g 16% DV; fat 16.8g 26% DV; cholesterol 45.3mg 15% DV; sodium 550mg 22% DV. Full Nutrition
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