Angelfood Strawberry Cupcakes

By aarrington

Ingredients

• 1 pkg. (16 oz.) angel food cake mix
• 1 pkg. (3.4 oz.) vanilla instant pudding
• 2 cans (8 oz. each) crushed pineapple in juice, undrained
• 1 C thawed cool whip
• 15 fresh strawberries, cut in half

Details

Servings 30

Preparation

Step 1

Heat oven to 375°

Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12-15 minutes or until tops are golden brown & cracks feel dry. Cool cupcakes in pans 10 minutes; remove to wire racks. Cool completely.

Mix dry pudding mix & pineapple in medium bowl. gently stir in cool whip; spread onto cupcakes. Top with berries.