Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits


One of my favorite memories of college wasn’t the excessive drinking, clubbing or whatever else type of trouble I could get into, it was our class potlucks. I know it sounds corny but I really looked forward to having potlucks, exchanging recipes and cooking for others. And don’t worry, I wasn’t a deprived youth, I worked in clubs to finance college, so nearly 40 hours of every week back then was a party.

In my dental hygiene class, we use to have a potluck every time it was someone’s birthday, or a holiday, so there were plenty. There were so many wonderful dishes that were shared, but the one that I have made most often since then is a blueberry cake that a good friend had surprised me with on my own birthday. It’s a 3 layer white cake with whipped cream and cream cheese icing, and blueberry pie filling poured over the layers and then again over the top of the cake. It’s light, not too sweet and so good.

Here I have transformed that wonderful cake into a little jarred layered cupcake. These make wonderful additions to a lunch cooler for a picnic at the park or beach, and even for a gift.

For these I took a baked white cupcakes and cut them in half.


Then I drop the bottom half  in a little jelly jar.

half of cupcake in jelly jar

Top with some cream cheese and whipped cream icing.

topped with icing

Then top with some blueberry filling.

blue berry filling added

And repeat!


last layer of blueberry jelly

This recipe was created for Betty Crocker.

overhead view of jar cupcakes

recipe photo

Yield: Serves 4

Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits

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1 box Betty Crocker™ SuperMoist™ natural vanilla or French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
1 can (21 oz) blueberry pie filling
24 (8-oz) jelly jars with lids


Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes.

Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and whipped topping with electric mixer on low speed just until combined, about 1 minute, then on high speed about 2 minutes or until creamy.

Cut each cupcake horizontally in half. For each parfait, place bottom half of cupcake in jar. Spoon 1 tablespoon whipped topping mixture over cupcake, then 1 tablespoon pie filling over whipped topping mixture; repeat layering, beginning with top half of cupcake. Cover jars with lids and refrigerate until ready to serve.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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