1 white cake mix
8 oz. pkg. cream cheese, softened
Follow the recipe on the back of the cake mix except add the cream cheese and beat until smooth. Spray the mini muffin tins with Pam and fill with the batter. Bake according to the directions on the box. Cool and then dip the entire cupcake into the glaze and set on wax paper to dry.
Glaze:
2-1/2 c. powdered sugar
1/4 c. pureed fruit (strained) or jelly (such as strawberry or blackberry) or orange juice and zest, depending on the flavor you want (all approximate amounts)
3 TB milk or juice, approximate amount, if any
Mix with a wire whisk until smooth, adding the liquids about a tablespoon at a time, until the consistency of a thick syrup. If using pureed fruit you may not need any milk. If using jelly, add the juice or milk a tablespoon at a time. The glaze should not be too runny, just thin enough to dip the cupcake into.
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