Blueberry-Raspberry-Walnut Cupcakes

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Blueberry-Raspberry-Walnut Cupcakes
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Blueberry-Raspberry-Walnut Cupcakes

Recipe by Christina Vassiliou HarveyCourse: Dessert, Breakfast, Anytime, SnackCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

15

minutes
Cooking time

30

minutes

This recipe came about when I turned my back for 2 seconds thinking my four year-old could put her own Hershey’s syrup on her fruit. Like any kid, after finding there was too much syrup (which I don’t even know why you need syrup on such delicious berries), she left it. I did not want them to go to waste, but I also could not imagine eating them covered in syrup. So I improvised, and it came out great!

Ingredients

  • Sugar-free vanilla cake mix

  • 1/2 cup vanilla fat-free yogurt

  • 3 eggs

  • 1 cup of water

  • 1 cup of raspberries

  • 1 cup of blueberries

  • 1/2 cup of chocolate syrup (optional)

  • 1/2 cup chopped walnuts (optional)

Directions

  • Preheat oven to 350 degrees.
  • Line muffin tins with cupcakes liners. Because I am not using oil, I spray with nonstick cooking spray.
  • Beat for 2 minutes cake mix, eggs, water, and yogurt.
  • Mix in wanuts and berries.
  • Swirl in chocolate syrup.
  • Fill cupcake liners about 3/4 of the way.
  • Bake for 30 minutes or until toothpick comes out clean.

Notes

  • Replacing the oil with fat-free yogurt makes this recipe healtheir.
  • You could also replace the eggs with egg beaters, or unsweetened applesauce.
  • If you replace the fat, you should spray your liners or else your cupcake will stick.
  • A simple garnish of whipped cream brings out the delicious flavors of these cupcakes.