Butterscotch Cupcakes with Cream Cheese Frosting

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (4-serving size) Jell-O Butterscotch Instant Pudding
• 1 cup water
• 4 egg whites
• 2 Tbsp. oil
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/4 cup butter, softened
• 1 pkg. (1 lb./450 g) icing sugar
• 1 tsp. pink coloured sugar
• 24 fresh blackberries

1. Beat first 5 ingredients in bowl with mixer until blended.
2. (Batter will be thick.)
3. Spoon into 24 paper-lined muffin cups.
4. Bake 21 to 24 min.
5. or until toothpick inserted in centres comes out clean.
6. Cool in pans 10 min.
7. Remove to wire racks; cool completely.
8. Beat cream cheese, butter and icing sugar in bowl with mixer until blended.
9. Pipe onto cupcakes.
10. Sprinkle with coloured sugar; top with berries.

white cake, water, egg whites, oil, cream cheese, butter, icing sugar, coloured sugar, blackberries

Taken from www.kraftrecipes.com/recipes/butterscotch-cupcakes-cream-cheese-frosting-170847.aspx (may not work)