Lemony Blueberry Minicakes

1 box (about 15 ounces) white cake mix

1¼ cups water, divided

3 egg whites

2 tablespoons vegetable oil

1 box (3 ounces) lemon-flavored gelatin, divided

1 cup blueberries, rinsed and stemmed

8 ounces cream cheese, softened

1 whole egg

1-2 teaspoons lemon zest

Heat oven to 350 degrees. Line two standard muffin tins with cupcake liners.

Beat cake mix, 1 cup water, egg whites and oil in large bowl with mixer until blended. Add 1/4 cup dry gelatin to the mix and beat on low speed 1 minute, then on medium speed 4 minutes. Gently fold in blueberries.

In another bowl, beat cream cheese with whole egg and lemon zest until smooth.

Using a dough scoop or a spoon, add batter to each muffin cup about one-third of the way full. Put a dollop of cream cheese mixture into each, then top with the remaining batter. Bake about 22 minutes or until a toothpick inserted near center comes out clean. Set pans on a rack to cool.

For the lemony glaze: Microwave ¼ cup water in a microwaveable measuring cup on HIGH for 30 seconds. Add remaining dry gelatin mix and stir until dissolved. Brush onto top of each warm cup cake. Sprinkle with additional lemon zest of raw sugar, if desired.

Serves 24.

Source: Deborah Pankey