Topped with white chocolate cream cheese frosting and dried cherries, these poke cupcakes are as festive looking as they are scrumptious.
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) white cake mix
1 cup boiling water
1 pkg. (85 g) Jell-O Cherry Jelly Powder
1 pkg. (170 g) Baker's White Chocolate, broken into pieces
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
2-1/2 cups icing sugar
1/2 cup dried cherries
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How do I make it ?
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
Spread frosting onto cupcakes. Top with cherries.
Kraft Kitchen Tips!
How to Easily Poke Holes in Cupcakes
Use a meat fork to make the holes in the cupcakes to fill with the dissolved jelly powder.
At 24 servings, this fun recipe is great for a party or classroom celebration.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 5 g
Cholesterol 40 mg
Sodium 220 mg
Carbohydrate 27 g
Fibre 1 g
Sugars 22 g
Protein 3 g
24 servings, 1 cupcake (65 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.