Top your cupcakes with white chocolate cream cheese frosting and dried cranberries for White Chocolate-Cranberry Poke Cupcakes. These White Chocolate-Cranberry Poke Cupcakes are as festive-looking as they are scrumptious.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla
2-1/2 cups powdered sugar
1/2 cup dried cranberries
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Let's 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 gelatin mix 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 cranberries.
At 24 servings, this fun recipe is great for a party or classroom celebration.
How to Easily Poke Holes in Cupcakes
Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 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.