Lemon-Strawberry Cupcakes

Name: Lemon-Strawberry Cupcakes
Ingredients: 1 pkg. (2-layer size) white cake mix; 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding; 1 cup water; 4 egg whites; 2 Tbsp. oil; 1 jar (198 g) Jet-Puffed Marshmallow Creme; 1/4 cup Kraft Pure Strawberry Jam; 3 cups thawed Cool Whip Whipped Topping; 24 strawberries (about 2-1/2 cups) Safeway 1 lb For $3.99 thru 02/09

9 ingredients

10 steps

Ingredients

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 jar (198 g) Jet-Puffed Marshmallow Creme
1/4 cup Kraft Pure Strawberry Jam
3 cups thawed Cool Whip Whipped Topping
24 strawberries (about 2-1/2 cups) Safeway 1 lb For $3.99 thru 02/09

Directions

1

Heat oven to 350F.
2

Beat first 5 ingredients in large bowl with mixer until blended.
3

(Batter will be thick.)
4

Spoon into 24 paper-lined muffin cups.
5

Bake 21 to 24 min.
6

or until toothpick inserted in centres comes out clean.
7

Cool in pans 10 min.
8

Remove to wire racks; cool completely.
9

Stir together marshmallow creme and jam in medium bowl until blended; gently stir in Cool Whip.
10

Pipe onto cupcakes; top with berries.