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Berry-Topped Cupcakes

Prep time 10 mins
Yield Makes 24 servings

Ingredients

  • 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

How to Make It

  1. 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: 5 g
    Saturated fat: 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