Berry-Topped Cupcakes

  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

white cake, sugar, cold fatfree, sugar, fresh strawberries, blueberries

Taken from www.myrecipes.com/recipe/berry-topped-cupcakes (may not work)

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