Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
Meanwhile, whisk cream cheese in medium bowl until creamy. Beat pudding mix and milk in separate bowl with whisk 2 min. Gradually add to cream cheese, mixing well after each addition. Stir in Cool Whip. Refrigerate until ready to use.
Cut 12 strawberries in half; slice remaining strawberries. Use serrated knife to cut tops off cupcakes. Spread 1 Tbsp. pudding mixture onto bottom portion of each cupcake. Cover with sliced strawberries, cupcake tops and remaining pudding mixture.
Garnish with strawberry halves and sifted icing sugar just before serving.
Kraft Kitchen Tips!
Substitute fresh raspberries or blueberries for the cut-up strawberries.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 3 g
Cholesterol 30 mg
Sodium 230 mg
Carbohydrate 25 g
Fibre 1 g
Sugars 15 g
Protein 2 g
24 servings, 1 cupcake (71 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.