Minutes Prep time: 25
Minutes Total time: 70
Servings: 24
Difficulty: easy
1 pkg (15.25 oz each) Duncan Hines® Signature Red Velvet Cake Mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (21 oz each) Duncan Hines® Comstock® Blueberry Pie Filling & Topping
1 container (16 oz each) Duncan Hines® Creamy Cream Cheese Frosting
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 34 mg | 3% |
| Carbohydrate | 33 g | 11% |
| Cholesterol | 23 mg | 8% |
| Total Fat | 11 g | 16% |
| Iron | 1 mg | 5% |
| Calories | 228 kcal | 11% |
| Sodium | 173 mg | 7% |
| Protein | 1 g | 3% |
| Saturated Fat | 2 g | 12% |
| Sugars | 19 g | 2% |
| Vitamin C | 1 mg | 1% |
Preheat oven to 350°F. Place 24 paper liners in muffin pans.
Combine cake mix according to package directions using water, oil and eggs in large bowl.
Beat with an electric mixer at medium speed for 2 minutes. Spoon batter evenly into muffin pans.
Bake 16 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack 15 minutes. Remove cupcakes from pan and cool completely.
Cut a 1-inch deep circle from the center of each cupcake using a small paring knife.
Place 1 tablespoon blueberry pie filling in holes and top with cut out pieces. Spread frosting on cupcakes.
Place Duncan Hines® Comstock® Blueberry Pie Filling in a piping bag and pipe into center of cupcakes.
Red White And Blue Cupcakes
