Fruity, creamy and cakey you would think that'd be enough to make a dessert irresistible. And while, the delicious combination of flavor and texture in this treat is certainly something few of us can say no to, what makes this cupcake recipe so special is the fact they're served in jars.
Not only do jars make for a great presentation, they also help keep the cake moist, easy to serve and avoid a mess - which is great when you've got little kids involved!
1 box white cake mix
1 cup water
1/3 cup oil
1 can blueberry pie filling
1 16-ounce can of vanilla frosting
4 ounces of whipped topping
Prepare cake batter by blending the cake mix, water, oil and eggs. Spoon the batter into paper-lined cupcake pans.
Bake at 350 degrees 15-18 minutes or until a knife comes out clean.
Remove cupcakes from pan and allow them to cool completely.
To make the frosting, combine the vanilla frosting with the whipped topping.
Remove the paper liners and cut the cupcakes in half horizontally. Press the bottom half into the glass jar. Pipe some frosting on this first layer and then place a spoonful blueberry pie filling on top. Pipe a little more frosting on top to encase the blueberry filling.
Press the top half of the cupcake in the jar and frost. Put the lid on the jar and store in the refrigerator.