Berry-Topped Cupcakes
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Recipe Submitted by:Charlie
Berry-Topped Cupcakes
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Recipe Submitted by:Charlie
| Servings | Prep Time |
| 16cupcakes | 15minutes |
| Cook Time | Passive Time |
| 25minutes | 20minutes |
| Servings | Prep Time | Cook Time | Passive Time |
| 16cupcakes | 15minutes | 25minutes | 20minutes |
Number of Servings: cupcakes
Measurement Units:
| Number of Servings: cupcakes | Measurement Units: |
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 (1.5 ounce) package JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 1 cup milk cold, fat-free
- 1 (8 ounce) tub COOL WHIP Sugar Free Whipped Topping thawed
- 24 fresh strawberries each cut into 5 slices
- 1/2 cup blueberries
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Ingredients
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Instructions
- Prepare cake batter and bake as directed on package for cupcakes, following the reduced-fat directions
- Cool in pans 10 min.; remove from pans to wire racks. Cool completely
- Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use
- Frost cupcakes with pudding mixture. Arrange 5 berry slices on top of each to resemble star; fill centers with blueberries. Keep refrigerated