1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 pkg. (16 oz.) powdered sugar
1 tsp. pink colored sugar
24 fresh blackberries
Add To Shopping List
Let's Make It
Beat first 5 ingredients in bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Beat cream cheese, butter and powdered sugar in bowl with mixer until blended. Spread over cupcakes. Sprinkle with colored sugar; top with berries.
How to Pipe Frosting
For an extra-special presentation, pipe frosting onto cupcakes. Insert a start decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag. To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one corner of bag. Twist top of bag as directed, then use to pipe frosting onto cupcakes.
How to Store
Store any leftover cupcakes in the refrigerator.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.