Berry-Topped Cupcakes

Kraft Desserts
Makes 24 servings


+ Add To Shopping List
1 pkg. (2-layer size) white cake mix
1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 cup cold fat-free milk
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
24 small fresh strawberries, each cut into 5 slices
1/2 cup blueberries


Prep: 10 Minutes

PREPARE cake batter and bake as directed on package for 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. Keep refrigerated.

Nutritional Information
Calories: 130
Total fat: 3.5 g
Saturated fat: 1.5 g
Cholesterol: 0 mg
Sodium: 210 mg
Carbohydrate: 23 g
Dietary Fiber: 0 g
Sugars: 11 g
Protein: 2 g
Vitamin A: 0% DV
Vitamin C: 8% DV
Calcium: 6% DV
Iron: 2% DV

Created date

April 2010