Very Berry Cupcakes

At just 234 calories a serving, you can feel good about indulging in our triple-berry cupcakes topped with cream cheese frosting!

1 pkg. (15.25 oz.) white cake mix Water, egg whites and oil 1 pt. fresh blueberries 1/2 cup freeze- dried blueberries 1 pkg. (8 oz.) cream cheese, at room temperature 1/2 cup butter, at room temperature 3 cups confectioners’ sugar 1 tsp. vanilla extract 1 pkg. (6 oz.) fresh blackberries Edible flowers, optional

Preheat oven to 350°F. Line 24 muffin cups with cupcake liners. Prepare cake mix with water, egg whites and oil according to package directions, adding half of fresh blueberries. Evenly divide batter among liners. Bake 15-18 minutes or until toothpick inserted into centers comes out clean. Cool in pans.

Meanwhile, in food processor, pulse freezedried blueberries 8 times or until finely ground powder forms; reserve. On medium speed, beat cream cheese and butter until light and fluffy, about 3 minutes. On low, gradually beat in sugar, then ground blueberry powder and vanilla until smooth.

If desired, transfer frosting to pastry bag fitted with star tip. Pipe or spread frosting over cupcakes. Top with blackberries and remaining blueberries and, if desired, flowers. Servings: 24 Cals.: 234 Protein: 2 g. Fat: 11 g. (5 g. saturated) Chol.: 20 mg. Carbs.: 33 g. Sodium: 193 mg. Fiber: 1 g. Sugar: 24 g. Kitchen time: 40 minutes. Total time: 2 hours.