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Mango-Cream Cupcakes

Mango-Cream Cupcakes

1 Hr(s) 25 Min(s) (incl. cooling)
25 Min(s) Prep
1 Hr(s) Cook
Healthy Living
Prepare to be declared the winner of the next block-party bake-off! These moist and luscious cupcakes open to reveal a creamy mango filling.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 cup mango juice
1 container (16 oz.) ready-to-spread vanilla frosting
1/2 cups finely chopped fresh mangos
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Let's Make It
1
Heat oven to 350°F.
2
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin pan cups. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
3
Meanwhile, beat pudding mix and mango juice in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to use.
4
Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake. Fill holes with pudding; cover with removed cupcake pieces.
5
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Top with mangos just before serving.
Kitchen Tips
Tip 1
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2.5g
13%
Trans Fat 1g
Cholesterol 10mg
3%
Sodium 170mg
7%
Total Carbohydrates 28g
10%
Dietary Fibers 0g
0%
Sugars 23g
46%
Protein 0.956g
2%
Vitamin A
0%
Vitamin C
4%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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