White Chocolate-Cherry Poke Cupcakes

93 24 servings, 1 cupcake (65 g) each
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24 servings, 1 cupcake (65 g) each

Topped with white chocolate cream cheese frosting and dried cherries, these poke cupcakes are as festive looking as they are scrumptious.

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What You Need

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Make It

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  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
  • Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
  • Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
  • Spread frosting onto cupcakes. Top with cherries.

How to Easily Poke Holes in Cupcakes

Use a meat fork to make the holes in the cupcakes to fill with the dissolved jelly powder.

Size Wise

At 24 servings, this fun recipe is great for a party or classroom celebration.

How to Store

Keep frosted cupcakes refrigerated.


  • 24 servings, 1 cupcake (65 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (65 g) each
Calories 300
% Daily Value
Total fat 15g
Saturated fat 5g
Cholesterol 40mg
Sodium 220mg
Carbohydrate 27g
Dietary fibre 1g
Sugars 22g
Protein 3g
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %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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