3 egg whites
1/2 cup vegetable oil
1 1/4 cups water
1 cup chopped fresh strawberries
1 (8 oz) package of cream cheese, softened
2 cups powdered sugar
1 cup blueberries
1 tablespoon milk or cream
Preheat oven to 350 degrees.
Line 2 (12 count) muffin tins with cupcake liners. Set aside.
In a large mixing bowl, beat cake mix, egg whites, vegetable oil and water with an electric mixer. Once combined, stir in your chopped strawberries.
Fill each cupcake liner 2/3 full with batter and bake in the oven about 18 minutes or until a toothpick inserted in the middle comes out clean. Remove cupcakes from oven and allow to cool in the pans 10 minutes before removing them to a wire rack to finish cooling.
While the cupcakes are cooling, make your frosting. In a mixing bowl, beat your cream cheese with the powdered sugar and a splash of milk. Add more powdered sugar if the frosting is too thin and more milk if it’s too thick. Once the frosting reaches your desired consistency, stir in your fresh blueberries.
Top each cooled cupcake with frosting and enjoy!
Refrigerate cupcakes when storing.
The perfect little bit of red, white and blue for you!