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Cupcakes

Red White and Blue Cupcakes

Duncan Hines Recipe shared by:
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These blueberry filled cupcakes, topped with cream cheese frosting, have a surprise in every bite.

  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 24 Cupcakes
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Place 24 paper liners in muffin pan(s).
  2. Combine cake mix according to package directions using eggs, water and oil in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared pan(s).
  4. Bake 16 minutes or until toothpick inserted in center comes out clean.
  5. Cool on wire rack 15 minutes. Remove cupcakes from pan and cool completely.
  6. Cut a 1-inch deep circle from the center of each cupcake using a small paring knife.
  7. Place 1 tablespoon blueberry pie filling in holes and top with cut out pieces.
  8. Spread frosting on cupcakes.
  9. Baking Tip: Place Duncan Hines® Comstock® Blueberry Pie Filling in a piping bag and pipe into center of cupcakes.

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Tips

Juice or Milk for Water

Juice or Milk for Water

You can substitute juice or milk instead of water in cakes. However, follow these precautionary measures: For juice, you may only use fresh. Canned juices contain methyl silicone that can prevent cakes from rising to their full potential. Fresh juice should be used in ratio with water to avoid a dry, coarse texture. For milk, use the exact amount specified by the recipe.


Orange bundt cake with instant pudding

Orange bundt cake with instant pudding





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