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Cherry Cupcakes
Cherry Cupcakes

Cherry Cupcakes

2 Review(s)
Healthy Living
Cook Minutes 1 Hr 30 Min
Prep : 15 Min Cook: 1 Hr 15 Min
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (450 g) angel food cake mix
1 pkg. (11.2 g) Jell-O No Sugar Added Cherry Jelly Powder, divided
1/2 cup boiling water
1/2 cup ice cubes
2 cups thawed Cool Whip Light Whipped Topping
24 sweet cherries with stems
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Prepare cake batter as directed on package. Measure 2 cups batter into medium bowl; stir in 1/4 tsp. dry jelly powder until blended. Spoon half the remaining cake batter evenly into 24 paper-lined muffin cups; cover with layers of coloured batter, then the remaining plain batter.
Step 3
Bake 18 to 20 min. or until golden brown. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
Step 4
Meanwhile, add boiling water to remaining jelly powder in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until set. Beat with mixer until foamy. Blend in Cool Whip. Refrigerate 15 min. or until thickened.
Step 5
Spoon Cool Whip mixture onto cupcakes just before serving; top with cherries.
Kraft Kitchen Tips!
Special Extra
For added colour, garnish cupcakes with both sweet red and yellow-skinned Rainier cherries.
Calories From Fat
% Daily Value
Fat 1 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 160 mg
7 %
Carbohydrate 18 g
Fibre 0 g
Sugars 14 g
Protein 2 g
Vitamin A
0 %
Vitamin C
8 %
0 %
2 %
24 servings, 1 cupcake (43 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.
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