Comida Kraft
Recipe Box

Touchdown Poke Cupcakes

(16) 12 Reviews
Prep Time
Total Time

24 servings

Score some points for the home team—meaning, you! Serve up these yummy football-theme poke cupcakes.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter using the egg white version, and bake in 24 paper-lined muffin cups as directed on package. Cool in pans 15 min. Pierce cupcakes with large fork at 1/2-inch intervals.
  • Add boiling water to gelatin mix; stir with whisk 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 3 hours.
  • Frost cupcakes with COOL WHIP. Draw footballs on cupcakes with frosting. Use decorating icing to draw the laces.

Special Extra

Decorate cupcakes with sprinkles the colors of your favorite football team.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 160
Total fat 6g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 17g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • laura6213 |

    I added a packet of "true lime" to the mix and used margerita jello, then I used pastel green easter sprinkles to decorate the cool whip. I brought them to work for a mid-week "happy hour"

  • LSpadRT |

    I didn't make quite this recipe, but I used it as a starting point. I substituted raspberry jello and used an eyedropper to squirt it into the holes poked into the top of the cakes (avoiding some of the mess and sticking issues). I then used cream cheese frosting with a center dollop of raspberry pie filling on top instead of the chocolate frosting. They were outrageous!

  • lindsaylbishop |

    This turned out to be a huge mess. I poked the holes in the cupcakes with a fork (like it says in the recipe) and a little bit of the jello liquid spilled over to the sides. I chilled them (again, just like it says) and they were stuck to the bottom of the pans. Once I pryed them out, I served what was left of the ones that still looked good. When someone ate one, I noticed that there wasn't even any of the jello stuff in the middle! Basically, it was just a cupcake. And using cool whip for icing is a horrible idea if you're going to set them out to serve because the cool whip gets all nasty after sitting out for an hour. I don't plan on using this recipe again.

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