Mango-Cream Cupcakes – a delicious recipe with yellow cake, Gelatin, mango juice, ready, fresh mangos. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin pan cups.
3
Cool cupcakes in pans 10 min.
4
Remove from pans to wire racks; cool completely.
5
Meanwhile, beat pudding mix and mango juice in large bowl with whisk 2 min.
6
(Pudding will be thick.)
7
Refrigerate until ready to use.
8
Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake.
9
Fill holes with pudding; cover with removed cupcake pieces.
10
Spoon frosting into medium bowl.
11
Add COOL WHIP; whisk until blended.
12
Spread onto cupcakes.
13
Top with mangos just before serving.
300
kcal
Calories
31
g
Carbs
1
g
Protein
CarbsProtein
* 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 7 ingredients. The key ingredients include: 1 pkg. (2-layer size) yellow cake mix, 1 pkg. (3 oz.) JELL-O Mango Flavor Gelatin, 1 cup mango juice, 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding, and more.
Yes, Mango-Cream 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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