Line 16 muffin pan cups with foil liners. Mix sugar and half the butter until blended; spoon into prepared muffin cups. Top with peaches.
Beat cake mix, eggs, sour cream, 1/3 cup dry pudding mix and remaining butter in medium bowl with mixer until blended. Spoon over peaches. (Cups will be almost completely filled.)
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Transfer cupcakes to wire racks; cool completely.
Beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into pastry bag fitted with large plain tip. Insert tip into centers of cupcakes, then pipe pudding mixture into cupcakes. Refrigerate until ready to serve.
Invert cupcakes onto plates just before serving; remove liners.
With their built-in portion control, these luscious cakes make great treats.
Substitute 2/3 cup dry yellow cake mix (from a 2-layer cake mix package) for the 9-oz. pkg. of cake mix.
Prepare using JELL-O Vanilla Flavor Instant Pudding.
These fun cupcakes can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.