We show you how to transform a boxed cake mix into these Red & White Cupcakes. Topped with a creamy frosting, strawberries and coconut, these red velvet cupcakes are delectably delicious.
What do I need ?
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. (2-layer size) red velvet cake mix
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 jar (198 g) Jet-Puffed Marshmallow Creme
3 cups thawed Cool Whip Whipped Topping
1/3 cup sweetened flaked coconut
12 small strawberries, quartered
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How do I make it ?
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add Cool Whip; beat on low speed just until blended. Spread onto cupcakes.
Sprinkle coconut onto cupcakes; top with strawberries.
Kraft Kitchen Tips!
Substitute 48 raspberries for the quartered strawberries.
At 24 servings, this fun recipe is the perfect treat to serve at your next party or kids' classroom celebration.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 4 g
Cholesterol 30 mg
Sodium 220 mg
Carbohydrate 28 g
Fibre 1 g
Sugars 16 g
Protein 2 g
24 servings, 1 cupcake 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.