Cherry Cupcakes

90 24 servings, 1 cupcake (43 g) each
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(1) 1 Review
Prep Time
Total Time

24 servings, 1 cupcake (43 g) each

What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package. Measure 2 cups batter into medium bowl; stir in 1/4 tsp. dry jelly powder until blended. Spoon half the remaining cake batter evenly into 24 paper-lined muffin cups; cover with layers of coloured batter, then the remaining plain batter.
  • Bake 18 to 20 min. or until golden brown. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
  • Meanwhile, add boiling water to remaining jelly powder in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until set. Beat with mixer until foamy. Blend in Cool Whip. Refrigerate 15 min. or until thickened.
  • Spoon Cool Whip mixture onto cupcakes just before serving; top with cherries.

Special Extra

For added colour, garnish cupcakes with both sweet red and yellow-skinned Rainier cherries.


  • 24 servings, 1 cupcake (43 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Carbohydrates

Nutrition Bonus

These scrumptious cupcakes, made with better-for-you products, can be part of a healthful eating plan.

Nutritional Information

Serving Size 24 servings, 1 cupcake (43 g) each
Calories 90
% Daily Value
Total fat 1g
Saturated fat 1g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 18g
Dietary fibre 0g
Sugars 14g
Protein 2g
Vitamin A 0 %DV
Vitamin C 8 %DV
Calcium 0 %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.

Ratings & Reviews

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  • TraceySyvret |

    Excellent & pretty!