Berry-Topped Cupcakes

1. 1

   cake batter and bake as directed on package for cupcakes, following the reduced-fat directions. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.

2. 2

   beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.

3. 3

   cupcakes with pudding mixture. Arrange 5 berry slices on top of each to resemble star; fill centers with blueberries. Keep refrigerated.

4. 4

   Calories: 130

5. 5

   Total fat: 5 g

6. 6

   Saturated fat: 5 g

7. 7

   Cholesterol: 0 mg

8. 8

   Sodium: 210 mg

9. 9

   Carbohydrate: 23 g

10. 10

    Dietary Fiber: 0 g

11. 11

    Sugars: 11 g

12. 12

    Protein: 2 g

13. 13

    Vitamin A: 0% DV

14. 14

    Vitamin C: 8% DV

15. 15

    Calcium: 6% DV

16. 16

    Iron: 2% DV

* Per serving · 4 servings · Values may vary.

No additional tips available.