Berry Topped Cupcakes

By carvalhohm

Ingredients

• 1 pkg 2 Layer Size White Cake Mix
• 1 cup Fat Free Milk
• 1 pkg 4 Serving Size Jello Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
• 8 oz Cool Whip Lite Whipped Topping, thawed
• 24 Small Strawberries, stems removed and each cut into 5 slices
• 1/2 cup Blueberries

Details

Servings 24
Adapted from cake.betterrecipes.com

Preparation

Step 1

Prepare cake batter as directed on package for reduced fat cupcakes. Spoon evenly into 24 paper lined medium muffin cups. Bake as directed on package. Cool 10 minutes and remove from pans to wire racks. Cool completely. Pour milk into large bowl. Add dry pudding mix and beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread tops of cupcakes with pudding mixture. Arrange 5 of strawberry slices on top of each cupcake to resemble a star. Fill centers of stars with blueberries. Store in refrigerator.