Beat first 5 ingredients in large bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Stir together marshmallow creme and jam in medium bowl until blended; gently stir in Cool Whip. Pipe onto cupcakes; top with berries.
Kraft Kitchen Tips!
How to Pipe Frosting
Insert a round decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag. To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, seal bag before cutting small piece off 1 corner of bag. Use to pipe frosting onto cupcakes.
Add 1 Tbsp. lemon zest to cake batter before baking as directed.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 2.5 g
Cholesterol 0 mg
Sodium 180 mg
Carbohydrate 31 g
Fibre 0 g
Sugars 25 g
Protein 2 g
24 servings, 1 cupcake (72 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.