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

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.