Mango-Cream Cupcakes

Name: Mango-Cream Cupcakes
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 1 pkg. (3 oz.) JELL-O Mango Flavor Gelatin; 1 cup mango juice; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 1 container (16 oz.) ready-to-spread vanilla frosting; 1 cup thawed COOL WHIP Whipped Topping; 1/2 cups finely chopped fresh mangos

7 ingredients

13 steps

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3 oz.) JELL-O Mango Flavor Gelatin
1 cup mango juice
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping
1/2 cups finely chopped fresh mangos

Directions

1

Heat oven to 350F.
2

Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin pan cups.
3

Cool cupcakes in pans 10 min.
4

Remove from pans to wire racks; cool completely.
5

Meanwhile, beat pudding mix and mango juice in large bowl with whisk 2 min.
6

(Pudding will be thick.)
7

Refrigerate until ready to use.
8

Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake.
9

Fill holes with pudding; cover with removed cupcake pieces.
10

Spoon frosting into medium bowl.
11

Add COOL WHIP; whisk until blended.
12

Spread onto cupcakes.
13

Top with mangos just before serving.