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Creamy White Chocolate-Cranberry Cupcakes

photo by:kraft
Made with cream cheese and vanilla pudding, these white chocolate and cranberry cupcakes might just be the moistest and creamiest you've ever tasted.
20 min
1 hr 21 min
24 servings

What You Need

pkg.  (2-layer size) white cake mix
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
cup  milk
pkg.  (4 oz. each) BAKER'S White Chocolate (9 oz.), divided
cups  dried cranberries, divided
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
cup  powdered sugar
cup  orange marmalade
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

HEAT oven to 350ºF.

PREPARE cake batter as directed on package; blend in dry pudding mix and milk. Melt 6 oz. chocolate as directed on package; stir into batter with 1-1/4 cups cranberries. Spoon into 24 paper-lined muffin cups.

BAKE 21 min. or until toothpick inserted in centers comes out clean. Cool completely.

BEAT cream cheese and sugar in medium bowl until blended; Melt remaining chocolate as directed on package; stir into cream cheese mixture. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.

CUT cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.

MICROWAVE marmalade in separate microwaveable bowl on HIGH 30 sec.; stir in remaining cranberries.

FROST cupcakes with COOL WHIP; top with cranberry mixture.

Kraft Kitchens Tips

Size Wise
These delicious cupcakes, with their built-in portion control, can fit into a balanced eating plan on occasion.
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