Berry Delight Cupcakes

Berry Delight Cupcakes Recipe


24 Cupcakes

Recipe from



1 box (18.25 oz.) Pillsbury® Strawberry Cake
1 cup water
1/3 cup Crisco® Pure Canola Oil
3 large eggs
1 can (13.5 oz) Pillsbury Easy Frost Velvety Cream Cheese Flavor No-Fuss Frosting
1 pkg. (6 oz.) smaller-sized red raspberries
20 small red strawberries, hulled
1 pkg. (4.4 oz.) smaller-sized fresh blueberries
Tiny mint sprigs for garnish


HEAT oven to 350° F. Line two 12-cup muffin pans with baking cups. Blend cake mix, water, oil and eggs in large bowl until moistened. Beat with mixer on medium speed 2 minutes or whisk by hand for 2 minutes. Fill paper baking cups 2/3 full with batter. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely.

POINT five-star tip of Easy Frost straight down above cupcake. Press nozzle gently (amount of pressure determines size of star). Release and lift nozzle, forming a star. Repeat placing stars very close together to cover surface of cupcake.

DECORATE cupcakes with berries by cutting strawberries into quarters vertically. Arrange berries on cupcake alternating 3 strawberry quarters (pointed side sticking straight up) with 3 raspberries (hull side down), then filling center with 3 blueberries. Garnish with small spring of mint. Serve immediately or refrigerate, covered, until ready to serve.

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