Lemon Jewel Cupcakes

90 24 servings, 1 topped cupcake (40 g) each
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24 servings, 1 topped cupcake (40 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. Spoon batter evenly into 24 paper-lined muffin cups. Bake 18 to 20 min. or until golden brown. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
  • Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Pour into 11x7-inch dish. Refrigerate 15 to 20 min. or until firm.
  • Flake jelly coarsely with fork. Reserve 3 Tbsp. jelly. Combine remaining jelly lightly with Cool Whip. (Whipped Topping should be just "flecked" with jelly.) Spoon onto cupcakes just before serving. Top with reserved jelly.


Prepare using your favourite flavour of Jell-O No Sugar Added Jelly Powder, such as Lime or Raspberry.


  • 24 servings, 1 topped cupcake (40 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Carbohydrates

Nutrition Bonus

This easy-to-make dessert, made with better-for-you products, not only tastes great but it can also be part of a healthful eating plan.

Nutritional Information

Serving Size 24 servings, 1 topped cupcake (40 g) each
Calories 90
% Daily Value
Total fat 1g
Saturated fat 1g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 17g
Dietary fibre 0g
Sugars 12g
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.

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