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Desserts

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.
time
prep:
20 min
total:
1 hr 21 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) white cake mix
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4
cup  milk
2-1/4
pkg.  (4 oz. each) BAKER'S White Chocolate (9 oz.), divided
2
cups  dried cranberries, divided
1-1/2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
3/4
cup  powdered sugar
1/2
cup  orange marmalade
1
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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