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  1. Mini Blueberry Cakes

Mini Blueberry Cakes

01:25:00 24 servings, 1 cake (53 g) each
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24 servings, 1 cake (53 g) each

As they do with most recipes, muffin pans turn a wonderful recipe into a dish that's wonderful—and adorable! Get out the blueberries and give these a try.

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Make It

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  • Heat oven to 375ºF.
  • Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
  • Bake 20 to 25 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
  • Beat cream cheese, icing sugar and milk in small bowl with mixer until blended. Tint to desired shade with food colour. Spoon over cupcakes; let stand 15 min.

Special Extra

Decorate with flower-shaped candies, piped frosting roses and/or fresh blueberries.

Food Facts

For best results, use only fresh blueberries when preparing these showstopping cupcakes.


Prepare using Jell-O Lemon Instant Pudding.

For a Thinner Glaze

If you prefer a thinner glaze, stir small amount of additional milk into prepared glaze until of desired consistency.


  • 24 servings, 1 cake (53 g) each

Nutritional Information

Serving Size 24 servings, 1 cake (53 g) each
Calories 180
% Daily Value
Total fat 7g
Saturated fat 2g
Cholesterol 30mg
Sodium 230mg
Carbohydrate 27g
Dietary fibre 0g
Sugars 19g
Protein 2g
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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