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Berry-Topped Cupcakes

Berry-Topped Cupcakes recipe
photo by:kraft
Our combination of sweet berries and luscious frosting makes these cupcakes a dreamy dessert that is also a surprisingly smart choice.
10 min
1 hr
24 servings
Magazine Acquisition

What You Need

pkg.  (2-layer size) white cake mix
pkg.  (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
cup  cold fat-free milk
tub   (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
small  fresh strawberries, each cut into 5 slices
cup  blueberries

Make It

PREPARE cake batter and bake as directed on package for 24 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.

Kraft Kitchens Tips

Substitute 5 raspberries for each of the sliced whole strawberries.
Use a metal 1/4 cup metal measuring cup or small ice cream scoop to easily transfer batter to paper-lined cups.
Make Ahead
Unfrosted cooled cupcakes can be stored in airtight container in freezer for up to 3 months. Frosting can be prepared, covered and stored in refrigerator up to 8 hours before spreading onto cupcakes.
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