Blueberry Pie Cupcakes
1 box Yellow Cake Mix
2 oz Vegetable Oil
8 oz Water
14 oz Lyons Blueberry Fruit Filling
Graham Cracker Crust
2 cups Graham Cracker Crumbs
1 stick Butter
1 pint Heavy Cream, well chilled
1 cup Sifted Icing Sugar
1 t Vanilla Extract
Preheat oven to 350°. Line cupcake pan with cupcake liners and set aside. Combine graham cracker crumbs with melted butter on a foil lined baking sheet. Bake at 350° for 10 minutes to set it. Mix cake mix, eggs, water, and vegetable oil together. Press about 1 T of graham cracker mix into the bottom of cupcake liners.
Fill half way with cake batter. Add about 1 T of Lyons blueberry fruit filling. Add more batter to cover up blueberries. Bake about 20 minutes or until done. Let cool. Using both a chilled bowl and chilled beaters, beat the cream until frothy. Add the icing sugar and vanilla gradually while beating. Whip until light and a thick enough consistency to spread as an icing.
Frost cooled cupcakes and serve!