Breakfast

Berry Topped Cupcakes

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Description

Fresh and fruity, these cupcakes are crowned with strawberries, raspberries, blueberries, or a mix. Ideal for spring or summer, especially when paired with whipped cream or lemon frosting.

Ingredients
  • 1 (18.25 ounce) package white cake mix
  • 1 (1.5 ounce) package jell-o vanilla flavor fat free sugar free instant pudding
  • 1 cup cold fat-free milk
  • 1 (8 ounce) tub cool whip sugar free whipped topping, thawed
  • 24 small fresh strawberries, each cut into 5 slices
  • 1/2 cup blueberries
Directions
  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.
  2. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
  3. 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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