Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
Beat cream cheese, powdered sugar and milk in small bowl with mixer until blended. Tint to desired shade with food color. Spoon over cupcakes; let stand 15 min.
Decorate with flower-shaped candies, piped frosting roses and/or fresh blueberries.
For best results, use only fresh blueberries when preparing these showstopping cupcakes.
For a Thinner Glaze
If you prefer a thinner glaze, stir small amount of additional milk into prepared glaze until of desired consistency.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers less than 1g
* 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.