Mini Blueberry Cakes - Kraft Recipes Top
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Mini Blueberry Cakes

Prep Time
Total Time

24 servings

Try these charming and sweet Mini Blueberry Cakes for your next bake. So adorable, you'll want to wrap up Mini Blueberry Cakes to give as gifts!

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
  • Beat cream cheese, powdered sugar and milk in small bowl with mixer until blended. Tint to desired shade with food color. Spoon over cupcakes; let stand 15 min.

Special Equipment Needed


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Special Extra

Decorate with flower-shaped candies, piped frosting roses and/or fresh blueberries.

Food Facts

For best results, use only fresh blueberries when preparing these showstopping cupcakes.


Prepare using JELL-O Lemon Flavor Instant Pudding.

For a Thinner Glaze

If you prefer a thinner glaze, stir small amount of additional milk into prepared glaze until of desired consistency.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 160
Total fat 6g
Saturated fat 2g
Cholesterol 30mg
Sodium 220mg
Carbohydrate 25g
Dietary fiber 0.5837g
Sugars 17g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from The cake was delicious tho' the batter was so thick it climbed the beaters...will use the stand... The cake was delicious tho' the batter was so thick it climbed the beaters...will use the stand mixer instead of the portable in future. The icing was so thin it never did set up...1/4 cup milk was way too much...will use the milk by the tablespoon next time
Date published: 2015-03-24
Rated 5 out of 5 by from simple, fast and stayed moist for 4 days. simple, fast and stayed moist for 4 days. everyone loved them. made them regular size and 20 minutes was plenty of time in my oven. they freeze well too! excellant
Date published: 2015-04-10
Rated 5 out of 5 by from This is so GOOD. This is so GOOD. made full size cupcakes, best part, it freezes very well, so bake and store in small packages and thaw out a few at a time for breakfast. yum
Date published: 2015-05-17
Rated 5 out of 5 by from blueberry shortcake was a treat for a birthday party for the grandmothers.
Date published: 2017-05-02
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