Creamy White Chocolate-Cranberry Cupcakes – a delicious recipe with white cake, milk, 'S White Chocolate, cranberries, PHILADELPHIA Cream Cheese, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Prepare cake batter as directed on package; blend in dry pudding mix and milk.
3
Melt 6 oz.
4
chocolate as directed on package; stir into batter with 1-1/4 cups cranberries.
5
Spoon into 24 paper-lined muffin cups.
6
Bake 21 min.
7
or until toothpick inserted in centers comes out clean.
8
Cool completely.
9
Beat cream cheese and sugar in medium bowl until blended; Melt remaining chocolate as directed on package; stir into cream cheese mixture.
10
Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
11
Cut cone-shaped piece from top of each cupcake; set removed piece aside.
12
Pipe filling onto cupcakes; replace tops.
13
Microwave marmalade in separate microwaveable bowl on HIGH 30 sec.
14
; stir in remaining cranberries.
15
Frost cupcakes with COOL WHIP; top with cranberry mixture.
613
kcal
Calories
24
g
Fat
64
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. (2-layer size) white cake mix, 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding, 1/4 cup milk, 2-1/4 pkg. (4 oz. each) BAKER'S White Chocolate (9 oz.), divided, and more.
Yes, Creamy White Chocolate-Cranberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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