Blueberry Pie Cupcakes
Blueberry Pie Cupcakes combine the sweet-tart goodness of blueberry pie with the soft, fluffy texture of cupcakes, making them a perfect dessert fusion for any occasion. Bursting with homemade blueberry filling and topped with streusel or pie crust, these treats are as delightful to look at as they are to eat.
Ingredients
- 1 box 15.25 ounces white cake mix
- 3 large eggs
- 1 can 21 ounces blueberry pie filling
Instructions
- Preheat your oven to 350°F (175°C) and line two 24-cup mini cupcake pans (or standard pans as needed) with cupcake liners.
- In a large mixing bowl, combine the white cake mix, eggs, and blueberry pie filling. Whisk the ingredients together for about 1 minute, or until the batter is smooth and well combined.
- Scoop the batter into the prepared cupcake liners, filling each about three-quarters full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back when gently pressed.
- Let the cupcakes cool completely on a wire rack before frosting, if desired.