Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork.
Add boiling water to jelly powder; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
Remove cupcakes from pans. Beat cream cheese and butter in medium bowl with mixer until blended. Gradually beat in sugar; spread onto cupcakes.
Press cut-sides of marshmallows into coloured sugar. Use to decorate cupcakes along with the remaining ingredients.
Kraft Kitchen Tips!
Prepare using any red colour of Jell-O Jelly Powder.
For best results, spoon the dissolved jelly powder over cupcakes while they are still warm as directed in recipe.
How to Easily Poke Holes in Cupcakes
Use a meat fork to make the holes in the cupcakes to fill with the dissolved jelly powder.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 2.5 g
Cholesterol 30 mg
Sodium 180 mg
Carbohydrate 34 g
Fibre 0 g
Sugars 29 g
Protein 2 g
24 servings, 1 cupcake (62 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.