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White Chocolate-Cranberry Poke Cupcakes

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"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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1 h 33 m servings 247 cals
Original recipe yields 24 servings

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  • Prep

  • Ready In

  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.


  • How to Easily Poke Holes in Cupcakes:
  • Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.
  • How to Store:
  • Keep frosted cupcakes refrigerated.
  • Size Wise:
  • At 24 servings, this fun recipe is great for a party or classroom celebration.

Nutrition Facts

Per Serving: 247 calories; 9.2 g fat; 39.4 g carbohydrates; 2.4 g protein; 18 mg cholesterol; 213 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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