Berry Topped Cupcakes
By awright0511
Nutrition (per serving)
Calories 130
Total fat 3.5g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 210mg
Carbohydrate 23g
Dietary fiber 0g
Sugars 11g
Protein 2g
Vitamin A 0%DV
Vitamin C 8%DV
Calcium 6%DV
Iron 2%DV
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
Details
Servings 24
Preparation
Step 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.
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