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Cupcakes

Red White and Blue Cupcakes

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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

Squeezing More Juice Out Of A Lemon

Squeezing More Juice Out Of A Lemon

Lemons at room temperature yield more juice than lemons cold from the refrigerator.


Salt

Salt

Salt is not always bad...if you leave it out of your yeast breads, they will rise too high and possibly collapse. Even just a teaspoon can do the trick!





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