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Touchdown Poke Cupcakes
Touchdown Poke Cupcakes

Touchdown Poke Cupcakes

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Cook Minutes 3 Hr 45 Min
Prep : 25 Min Cook: 3 Hr 20 Min
Celebrate a win with these easy vanilla cupcakes. Made with a boxed cake mix, JELL-O and a simple frosting, you'll bake your way to a touchdown.
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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. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (85 g) Jell-O Jelly Powder, any flavour
3 cups thawed Cool Whip Whipped Topping
1/4 cup decorating icing
1/4 cup chocolate sprinkles
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Step 1
Heat oven to 350°F. Prepare cake batter as directed on package, using the egg white version; spoon into 24 paper-lined muffin cups, filling each cup half full. Bake as directed on package. Cool 15 min. (Do not remove from pan.) Pierce cupcakes with large fork at 1/2-inch intervals.
Step 2
Add boiling water to jelly powder; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 3 hours.
Step 3
Frost cupcakes with Cool Whip. Draw footballs on cupcakes with icing; top with sprinkles. Keep refrigerated.
Kraft Kitchen Tips!
Special Extra
Decorate cupcakes with the colours of your favourite football team.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2.5 g
13 %
Cholesterol 25 mg
Sodium 180 mg
8 %
Carbohydrate 26 g
Fibre 0 g
Sugars 20 g
Protein 2 g
Vitamin A
2 %
Vitamin C
0 %
4 %
2 %
Makes 24 servings, 1 cupcake (59 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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