Lemon-Strawberry Cupcakes
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
- 1 cup water
- 4 egg whites
- 2 Tbsp. oil
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1/4 cup strawberry jam
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 24 strawberries (about 2-1/2 cups)
- Heat oven to 350F.
- Beat first 5 ingredients in large bowl with mixer until blended.
- (Batter will be thick.)
- Spoon into 24 paper-lined muffin cups.
- Bake 21 to 24 min.
- or until toothpick inserted in centers comes out clean.
- Cool in pans 10 min.
- Remove to wire racks; cool completely.
- Stir together marshmallow creme and jam in medium bowl until blended; gently stir in COOL WHIP.
- Pipe onto cupcakes; top with berries.
white cake, water, egg whites, oil, jetpuffed marshmallow creme, strawberry jam, strawberries
Taken from www.kraftrecipes.com/recipes/lemon-strawberry-cupcakes-169488.aspx (may not work)