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Makes 24 servings, 1 cupcake (65 g) each.
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Jelly-filled cupcakes can be made in advance. Freeze in airtight container up to 1 week. Thaw in refrigerator overnight, then frost with Cool Whip and garnish just before servnig.
* 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.