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Stuffed Fresh Strawberry Cupcakes
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Stuffed Fresh Strawberry Cupcakes

1 Hr(s) 36 Min(s)
35 Min(s) Prep
1 Hr(s) 1 Min(s) Cook
Find cupcake superstardom with Stuffed Fresh Strawberry Cupcakes. A pudding-cream cheese mixture elevates these strawberry cupcakes above the competition.
What You Need
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24 servings
Original recipe yields 24 servings
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
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Let's Make It
1
Heat oven to 350ºF.
2
Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
3
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.
4
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.
5
Garnish with strawberry halves and sifted powdered sugar just before serving.
Kitchen Tips
Tip 1
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Tip 2
Substitute
Substitute fresh raspberries or blueberries for the cut-up strawberries.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 220mg
10%
Total Carbohydrates 22g
8%
Dietary Fibers 0.9016g
3%
Sugars 13g
26%
Protein 2g
4%
Vitamin A
2%
Vitamin C
15%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* 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.
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