Mini double berry cupcakes
2
Points®
Total time: 27 min • Prep: 7 min • Cook: 10 min • Serves: 5 • Difficulty: Easy
These bite-size cupcakes are perfect for any occasion. Make sure you pat your strawberries dry so they don't make the whipped topping watery. If you can find freeze-dried blueberries, use them with a few fresh blueberries for garnish instead of strawberries.
Ingredients
Cooking spray
5 spray(s)
Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix
⅓ cup(s) dry mix
Egg
1 large egg(s)
Water
1 Tbsp
Vegetable oil
1 tsp
Frozen lowfat whipped topping
5 Tbsp
Freeze-dried strawberries
2 Tbsp
Strawberries
5 small
Instructions
1
Preheat oven to 350°F. Lightly coat 5 holes of a nonstick mini muffin pan with nonstick cooking spray (or use mini cupcake liners).
2
In a small bowl, whisk together cake mix, egg, water, and oil until smooth. Evenly divide batter among prepared muffin holes. Bake until a toothpick inserted into center of a cupcake comes out clean, 9 to 11 minutes. Remove from oven and let cool.
3
Divide topping over cooled cupcakes. Garnish with crushed berries and fresh berries.
4
Serving size: 1 cupcake
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