My daughter Libbie bakes again! She is channelling her creativity with this Blueberry Cupcake recipe. After posting this photo on Facebook, the owner of Sugarjones offered Libbie a job when she turns 16. Hahaha. Enjoy this creation...the FROSTing is to die for! 1 package 2 layer-size yellow cake mix 1 4-serving size package cheesecake instant pudding and pie filling 3 eggs 1 cup water 1/4 cup vegetable oil 1/2 8 oz cream cheese cut into small pieces 2/3 cup fresh blueberries 1/2 cup graham cracker crumbs 2 4 serving size packages of Cheesecake instant pudding 2 cups of whipping cream 1 cup milk graham cracker crumbs, blueberry pie filing, blueberry preserves or blueberry fruit 1. line 24 cupcake pan with paper bake cups 2. In a large bowl, beat cake mix. 1 box of pudding mix, eggs, water and oil on low for 2 minutes.(Batter will be thick.) Fold in cream cheese and blueberries. 3. Fill paper cups 2/3 full and sprinkle with 1/2 cup of cracker crumbs. 4. Bake at 350 for 25 minutes. cool completely. 5. In a medium mix bowl, whisk together the 2 pudding boxes, whipping cream and milk until thick. 6. Pipe on cupcakes, sprinkle graham crackers crumbs, take the back o the spoon and make a shallow depression and top with blueberry pie filling and some fresh blueberries. (*Recipe from Midwest Living February 2013)