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  1. Berry-Topped Cupcakes

Berry-Topped Cupcakes

01:00:00 24 servings
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1 1 Review
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24 servings

Have your cake and eat it, too, with one of these dreamy cupcakes topped with luscious frosting.

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What You Need

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Make It

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  • 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.


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.


  • 24 servings

Healthy Living

  • Healthy Living

Diet Exchange

  • 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.

Nutritional Information

Serving Size 24 servings
Calories 130
% Daily Value
Total fat 3.5g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 210mg
Carbohydrate 22g
Dietary fibre 0g
Sugars 16g
Protein 2g
Vitamin A 0 %DV
Vitamin C 8 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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