24 gumdrop spearmint leaves, cut lengthwise in half
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Let's Make It
Heat oven to 350°F.
Prepare cake batter as directed on package; stir in dry pudding mix. Spoon into 24 paper-lined muffin cups.
Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Frost cupcakes with COOL WHIP; sprinkle with sugar. Insert sucker stick in center of each cupcake; decorate with 2 spearmint leaf halves.
Prepare using a yellow cake mix and 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding.
Substitute jimmies for the colored sugar.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0.5g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings.
* 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.