HEAT oven to 350ºF. Coat 24 muffin C. with no-stick cooking spray.
PREPARE cake mix batter according to package instructions using recommended amounts of water, oil and egg whites. Divide evenly into prepared muffin cups. Bake according to package instructions for cupcakes. Immediately remove from pan. Cool completely.
STIR sour cream, sugar and vanilla in small bowl until blended.
STIR fruit spread in medium bowl to loosen. Add strawberries and blueberries. Stir gently until coated.
PLACE mini-cakes on serving plates, top side down. Top each with a scant 1 Tbsp. sour cream mixture. Spoon fruit mixture over mini-cakes. Decorate as desired.
Nutrition
Serving size
(1/4 of recipe)
Calories 160
Calories from Fat10g
Total Fat 1g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 35mg
Sodium 55mg
Potassium 0mg
Total Carbohydrates 37g
Dietary Fiber 1g
Sugars 27g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
