Strawberries ’n’ Cream Cupcakes

ACTIVE TIME: 40 min. TOTAL TIME: 40 min. SERVES: 12

Easy from-scratch cream cheese frosting and fresh fruit give these patriotic treats extra mmm 6 oz. cream cheese, at room

temp.

3⁄4 cup confectioners’ sugar 1⁄2 tsp. vanilla extract

11⁄4 cups heavy cream 12 unfrosted baked cupcakes

(any flavor)

1 (16 oz.) pkg. strawberries,

trimmed, sliced

12 blueberries 1 On medium speed, beat cream cheese, sugar and vanilla until smooth, about 3 min.

2 On low speed, gradually beat in heavy cream until blended, about 2 min. On medium speed, beat until stiff peaks form, about 2 min.

3 If desired, transfer mixture to pastry bag fitted with star tip. Dividing evenly, pipe or spread frosting over cupcakes, layering with sliced strawberries in a star pattern. Garnish each cupcake with a blueberry.

For make-and-take: Pack frosting, sliced strawberries, blueberries and cupcakes in separate containers with lids or in food storage bags. Keep containers of frosting and berries chilled by placing in a cooler with ice packs. Top cupcakes with frosting and berries just before serving. Per serving: Cal. 348 Pro. 4g Carb. 35g Fiber 1g Sug. 23g Chol. 77mg Sod. 309mg Total fat: 22g Sat. 10g