24 small fresh strawberries, each cut into 5 slices
1/2 cup blueberries
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.