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Berry-Topped Cupcakes

average rating

rate/review

prep time

10 min

total time

1 hr

makes

24 servings

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (2-layer size) white cake mix

1 cup skim milk

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

3 cups thawed Cool Whip Light Whipped Topping

24 small strawberries, stems removed, each cut into 5 slices

1/2 cup blueberries

Make It

PREPARE cake batter as directed on package for lower fat recipe. Spoon evenly into 24 paper-lined muffin cups. Bake as directed on package. Cool 10 min.; remove from pans to wire racks. Cool completely.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping.

SPREAD tops of cupcakes with pudding mixture. Arrange 5 of the strawberry slices on top of each cupcake to resemble a star. Fill centres of stars with blueberries. Store in refrigerator.

kraft kitchens tips

Shortcut

Use a metal 1/4 cup metal measuring cup or small ice cream scoop to easily transfer batter to paper-lined cups.

Make Ahead

Unfrosted cooled cupcakes can be stored in airtight container in freezer for up to 3 months. Frosting can be prepared, covered and stored in refrigerator up to 8 hours before spreading onto cupcakes.