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I do a fair amount of baking from scratch. In a pinch, though, cake mixes are your friend and there is a lot you can do with one to jazz it up. In this recipe, I added fresh blueberries to the cake batter.

I’m a fan of sugar free yellow cake mixes. For those who don’t tolerate sugar substitutes you can use a regular cake mix. Substitutions for the oil and going with egg whites will still lighten up the final product. We find fruit based cupcakes sweet enough and satisfying without frosting. On occasion, I will sprinkle a pinch of sugar or brown sugar on top before baking.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

Yellow cake mix of your choice. I use Pillsbury sugar free. Just remember to adjust your points if you are doing WW and go with a regular mix.
Fresh blueberries
Non-fat yogurt
Egg whites
Water

Making the Cupcakes

Line your cupcake tins with foil cupcake liners. A substantial amount of the cupcake sticks to paper liners so avoid those. The cupcake separated nicely from foil cupcake liners. Of course, you can spray some Pam in your muffin tins and use as is.

Dust the blueberries with flour to keep them from sinking to the bottom of the batter.
Combine the cake mix, egg whites, yogurt and water and mix thoroughly with a hand mixer.
Gently fold the blueberries into the cake batter. Use a scooper to fill the cupcake tins.
Bake the cupcakes. They are done when a toothpick inserted in the center comes out clean or the top springs back when lightly touched. Transfer to a cooling rack to cool and enjoy.

Serving Ideas

One of these cupcakes pairs well with a glass of lemonade or a cup of tea for a mid morning or afternoon pick me up.
Top a cupcake with some fresh mixed berries and serve for desert.
A nice dollop of Reddi-wip on top is also a nice finishing touch.

WW – 2 pt