A cherry atop each cupcake hints at the fun surprise waiting beneath the frosting. (Pssst: We filled 'em with cherry-flavor JELL-O!)
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix with multi-colored sprinkles
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 cup boiling water
1 container (16 oz.) ready-to-spread white frosting
24 maraschino cherries with stems
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Let's Make It
Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 Tbsp. dry gelatin mix into batter before spooning into 24 paper-lined muffin cups. Bake as directed on package. Cool cupcakes in pan on wire rack 30 min.
Meanwhile, stir boiling water into remaining gelatin in bowl 2 min. until completely dissolved. Refrigerate 45 min. or until slightly thickened.
Cut 1/2-inch-round circle in center of cupcake to create a tunnel. Remove cake piece; crumble and reserve for later use. Spoon thickened gelatin into small resealable plastic bag; cut off one bottom corner, then use to pipe gelatin into holes in cupcakes.
Refrigerate 2 hours. Spread cupcakes with frosting; top with crumbled cake crumbs and cherries.
Prepare using your favorite combination of cake mix, gelatin and frosting.
How to Store
Store any leftover cupcakes in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 0g
* 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.