Thursday, June 20, 2013

Blueberry Cream Cheese Cupcakes

We had a storm pass through last week and it took some of the hot air with it, so I finally had a chance to use the nice blueberries I had bought.

1 box yellow cake mix
1 pint blueberries, washed
8 oz cream cheese, softened
1/2 cup shortening, room temperature
2 eggs
1/2 cup cream
1/2 cup milk
(or 1 cup of half and half)

Preheat oven to 350F. Prepare grease and flour approx. 15 muffin tins or line with paper.

Gently toss damp blueberries in 1-2 tablespoons of the cake mix. Set aside.

Beat together cream cheese, shortening and eggs. Add cream and milk. Sift remaining cake mix into cream cheese mixture and mix well. Scoop half of the batter into the muffin cups. Cover with half of the coated blueberries. Scoop remaining half of batter over blueberry layer. Top with remaining blueberries.

Bake for 22 minutes, turning the pan halfway through for even baking.

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