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Desserts

Fresh Strawberry-Filled Cupcakes

Fresh Strawberry-Filled Cupcakes recipe
photo by:kraft
Freshly sliced strawberries and a yummy cream cheese-and-vanilla-pudding filling and frosting elevate these scrumptious treats to cupcake superstardom.
time
prep:
35 min
total:
1 hr 36 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) yellow cake mix
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
cup  cold milk
1
cup  thawed COOL WHIP Whipped Topping
4
cups  fresh strawberries, divided
1
tsp.  powdered sugar

Make It

HEAT oven to 350ºF.

PREPARE cake batter and bake as directed on package for 24 cupcakes; cool completely.

MEANWHILE, whisk cream cheese in medium bowl until creamy. Beat pudding mix and milk in separate bowl with whisk 2 min. Gradually add to cream cheese, mixing well after each addition. Stir in COOL WHIP. Refrigerate until ready to use.

CUT 12 strawberries in half; slice remaining strawberries. Use serrated knife to cut tops off cupcakes. Spread 1 Tbsp. pudding mixture onto bottom portion of each cupcake. Cover with sliced strawberries, cupcake tops and remaining pudding mixture.

GARNISH with strawberry halves and sifted powdered sugar just before serving.

Kraft Kitchens Tips

Substitute
Substitute fresh raspberries or blueberries for the cut-up strawberries.
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