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Berry-Topped Cupcakes

Prep Time:
10 min

Total Time:
1 hr

Makes:
24

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

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.

K:52632v2ec:105534

(1)

Rated

by a cook on 7/4/2007
" Though the cupcakes and the icing (i used normal icing) were delicious, I found that even a few hours with the fruit on top in the fridge made the fruit brown and mushy. I recommend putting the fruit on just before you serve. "

See All Ratings and Comments

Serving Size = 1 cupcake (73 g)

Nutritional Information

Calories

130

Total fat

3.5 g

Saturated fat

1.5 g

Cholesterol

0 mg

Sodium

210 mg

Carbohydrate

22 g

Dietary fibre

0 g

Sugars

16 g

Protein

2 g

Vitamin A

0 %DV

Vitamin C

8 %DV

Calcium

6 %DV

Iron

2 %DV

Diabetes Food Choices

1-1/2 Carbohydrates + 1 Fats

Nutrition Bonus

This great-tasting dessert, made with better-for-you products, can fit into a healthful eating plan.