Gluten Free Very Berry Cheesecake Cupcakes
1 box Wildtree Gluten Free Muffin Mix, batter prepared according to package directions
4 ounces butter, softened
4 ounces Neufchatel cream cheese, softened
2 cups powdered sugar
2 teaspoons Wildtree Very Berry Cheesecake Blend
8 each strawberries, halved
Saturated Fat: 5g
Method of Preparation
Preheat oven to 350°F. Prepare Gluten Free Muffins batter according to package directions (excluding ½ cup choice of mix-in). Line 16 muffin molds with paper liners. Divide batter among the 16 lined molds. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer muffins to a cooling rack. Cool completely before frosting.
In a bowl beat together the butter and cream cheese with an electric mixer until light and fluffy. With the mixer on low speed, add the powdered sugar in batches. Beat until smooth and creamy, stopping to scrape the bottom of the bowl if necessary. Beat in the Very Berry Cheesecake Blend until incorporated. Frost the cooled cupcakes. Garnish with fresh strawberries.
Gluten Free Muffins
Very Berry Cheesecake Blend