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Butterscotch Pudding Poke Cupcakes
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Butterscotch Pudding Poke Cupcakes

2 Hr(s) 42 Min(s)
20 Min(s) Prep
2 Hr(s) 22 Min(s) Cook
Love butterscotch? You'll like these yummy cupcakes—poked with butterscotch pudding and sprinkled with chopped nuts.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
2 pkg. (3.5 oz. each) JELL-O Butterscotch Flavor Cook & Serve Pudding
1 cup powdered sugar
1 qt. (4 cups) milk
2 Tbsp. butter or margarine
1/2 tsp. butter extract
1/2 cup PLANTERS Dry Roasted Peanuts, chopped
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Let's Make It
1
Prepare cake batter and bake as directed on package for 24 cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
2
Mix dry pudding mixes and sugar in medium saucepan; stir in milk, butter and extract. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes; sprinkle with nuts.
3
Refrigerate 2 hours.
Kitchen Tips
Tip 1
Note
Instead of using handle of wooden spoon to poke holes in cake, use a plastic drinking straw with turning motion to make large holes.
Tip 2
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 230mg
10%
Total Carbohydrates 31g
11%
Dietary Fibers 0g
Sugars 21g
42%
Protein 3g
6%
Vitamin A
2%
Vitamin C
0%
Calcium
10%
Iron
4%
* 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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