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Upside Down Cupcakes
Upside Down Cupcakes

Upside Down Cupcakes

1 Hr(s) 20 Min(s)
15 Min(s) Prep
1 Hr(s) 5 Min(s) Cook
Dump the frosting with this Upside Down Cupcakes recipe. Our chocolate Upside Down Cupcakes feature raspberries, brown sugar and pecans!
What You Need
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24 servings
Original recipe yields 24 servings
3 cups raspberries
1/4 cup butter, melted
1/4 cup packed brown sugar
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1/2 cup chopped PLANTERS Pecans
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
4 eggs
1-1/4 cups water
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Let's Make It
1
Heat oven to 350ºF.
2
Toss raspberries with butter in medium bowl. Add sugar, dry gelatin mix and nuts; mix lightly. Spoon into 24 paper-lined muffin cups.
3
Whisk remaining ingredients until blended; spoon over fruit mixture.
4
Bake 25 min. or until tops spring back when pressed lightly in centers. Cool cupcakes in pans 10 min.; invert onto plates. Remove and discard paper liners. Cool completely.
Kitchen Tips
Tip 1
Substitute
Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding
Tip 2
Serving Suggestion
Serve topped with thawed COOL WHIP Whipped Topping.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 240mg
10%
Total Carbohydrates 26g
9%
Dietary Fibers 2g
7%
Sugars 17g
34%
Protein 3g
6%
Vitamin A
4%
Vitamin C
4%
Calcium
4%
Iron
6%
* 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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