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Berry-topped Cupcakes

  • Prep Time: 10 Minutes (Total Time: 1 Hour)
  • Serving Size: 24
  • 1 pkg. (2-layer size) White Cake Mix
  • 1 cup Fat-free Milk
  • 1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
  • 1 tub (8 ounce) COOL WHIP LITE Whipped Topping, Thawed
  • 24 small Strawberries, Stems Removed, Each Cut Into 5 Slices
  • 1/2 cup Blueberries
  • PREPARE cake batter as directed on package for reduced fat cupcakes. Spoon evenly into 24 paper-lined medium 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 centers of stars with blueberries. Store in refrigerator.

    KRAFT KITCHENS TIPS

    Substitute Substitute 5 raspberries for each of the sliced strawberries.

    Shortcut Use a metal 1/4 cup metal measuring cup or small ice cream scoop to easily transfer batter to paper-lined cups.

    RECIPE COURTESY OF KRAFT FOODS