Prepare cake batter and bake as directed on package for 24 cupcakes, stirring apples and cinnamon into batter before spooning into prepared muffin cups. Cool in pans 10 min. Remove to wire racks; cool completely.
Meanwhile, cut butter into combined flour and granulated sugar until mixture resembles coarse crumbs. Sprinkle onto rimmed baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until lightly browned. Cool completely.
Beat dry pudding mix, icing sugar and milk in large bowl with whisk 2 min. (Mixture will be thick.) Stir in Cool Whip; spoon into resealable plastic bag. Cut piece off one bottom corner of bag; use to pipe pudding mixture onto cupcakes.
Top with streusel and blackberries.
Kraft Kitchen Tips!
Prepare using Jell-O Lemon Instant Pudding.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3.5 g
Cholesterol 25 mg
Sodium 210 mg
Carbohydrate 30 g
Fibre 1 g
Sugars 19 g
Protein 2 g
24 servings, 1 cupcake (90 g) each
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.