Berry-Topped Cupcakes

Name: Berry-Topped Cupcakes
Ingredients: 1 package (2-layer size) white cake mix; 1 package (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

6 ingredients

16 steps

Ingredients

1 package (2-layer size) white cake mix
1 package (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

Directions

1

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.
2

beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
3

cupcakes with pudding mixture. Arrange 5 berry slices on top of each to resemble star; fill centers with blueberries. Keep refrigerated.
4

Calories: 130
5

Total fat: 5 g
6

Saturated fat: 5 g
7

Cholesterol: 0 mg
8

Sodium: 210 mg
9

Carbohydrate: 23 g
10

Dietary Fiber: 0 g
11

Sugars: 11 g
12

Protein: 2 g
13

Vitamin A: 0% DV
14

Vitamin C: 8% DV
15

Calcium: 6% DV
16

Iron: 2% DV