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Photo of Mini double berry cupcakes by WW

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, or similar product

Egg

1 large egg(s)

Water

1 Tbsp

Vegetable oil

1 tsp

Frozen lowfat whipped topping

5 Tbsp, thawed

Freeze-dried strawberries

2 Tbsp, roughly crushed

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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