ROBYNNE'S BLUEBERRY PIE CUPCAKES

Robynne's Blueberry Pie Cupcakes image

Provided by Robynne Glenn

Time 48m

Number Of Ingredients 16

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CRUST
2 pkg cinnamon graham crackers crumbs (18 crackers)
3/4-1 stick melted butter
i added more cinnamon and sugar for more flavor
FILLING
blueberry pie filling (approx. 1 tsp per cupcake)
CAKE
1 box white cake mix and required ingredients
3 tsp blueberry extract
2 tsp butter extract
WHIPPED CREAM FROSTING
1 qt heavy whipping cream
6 Tbsp powdered sugar (more or less to taste)
2-3 tsp clear vanilla
1-2 tsp blueberry extract (you only want a hint of blueberry flavor)
3 Tbsp instant vanilla pudding mix (makes for a creamier and more stable frosting)

Steps:

1. CRUST Line standard muffin tins with paper liners. Mix graham cracker crumbs with melted butter and mix together thoroughly, either using a food processor or crush with mallet in large ziplock bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of graham cracker crumbs in each cupcake liner and press down, forming a compact crust. Bake for 4-6 minutes until the crust turns a slight golden brown.
2. CAKE & FILLING Prepare cake mix as directed. Stir in extracts until well incorporated. Fill cupcakes liners 1/2 full with cake batter. Add 1 teaspoon of pie filling on top of batter, then finish filling cupcakes about 3/4. Be careful not to overfill. Bake as directed. Cool completely.
3. FROSTING Add whipping cream to a large chilled bowl. Using a mixer, begin whipping the cream, increasing the speed as the cream thickens. Gradually mix in the pudding mix, extracts and powdered sugar. Whip until stiff peaks form. I recommend you adding the extracts a little at a time, to achieve your desired flavor preference.
4. GARNISH (optional) I sprinkled a mixture of cinnamon and powered sugar, a dab of pie filling (no fruit) on top of frosting and finished with a fresh blueberry. Enjoy!