White Chocolate-Cranberry Poke Cupcakes
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Description
Topped with white chocolate cream cheese frosting and dried cranberries, these poke cupcakes are as festive looking as they are scrumptious.
Ingredients
- 1 package (2-layer size) white cake mix
- 1 cup boiling water
- 1 (3 ounce) package JELL-O Brand Cranberry Flavor Gelatin
- 6 ounces BAKER'S White Chocolate, broken into pieces
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- ¼ cup butter or margarine, softened
- 1 teaspoon vanilla
- 2 ½ cups powdered sugar
- ½ cup dried cranberries
Directions
- 1. Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
- 2. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- 3. 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.
- 4. Spread frosting onto cupcakes. Top with cranberries.
Nutrition Facts
serving: 24 servings
calories: 247 kcal
carbohydrates: 39.4 g
protein: 2.4 g
saturated fat: 4.6 g
cholesterol: 18.2 mg
sodium: 212.7 mg
fiber: 0.3 g
sugar: 30.1 g
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