24 small strawberries, stems removed, each cut into 5 slices
1/2 cup blueberries
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How do I make it ?
Prepare cake batter as directed on package for lower fat recipe. Spoon evenly into 24 paper-lined muffin cups. Bake as directed on package. Cool 10 min.; remove from pans to wire racks. Cool completely.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping.
Spread tops of cupcakes with pudding mixture. Arrange 5 of the strawberry slices on top of each cupcake to resemble a star. Fill centres of stars with blueberries. Store in refrigerator.
Kraft Kitchen Tips!
Use a metal 1/4 cup metal measuring cup or small ice cream scoop to easily transfer batter to paper-lined cups.
Unfrosted cooled cupcakes can be stored in airtight container in freezer for up to 3 months. Frosting can be prepared, covered and stored in refrigerator up to 8 hours before spreading onto cupcakes.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 1.5 g
Cholesterol 0 mg
Sodium 210 mg
Carbohydrate 22 g
Fibre 0 g
Sugars 16 g
Protein 2 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.