White Chocolate-Cranberry Poke Cupcakes recipe

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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

Nutrition Info

247 calories
carbohydrate: 39.4 g
cholesterol: 18.2 mg
fat: 9.2 g
fiber: 0.3 g
protein: 2.4 g
saturatedFat: 4.6 g
servingSize: -
sodium: 212.7 mg
sugar: 30.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

24 servings

Recipe Note

Topped with white chocolate cream cheese frosting and dried cranberries, these poke cupcakes are as festive looking as they are scrumptious.

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