Mango-Cream Cupcakes

Name: Mango-Cream Cupcakes
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: American
Ingredients: 96 grams pkg. JELL-O Vanilla Flavor Instant Pudding; 237 milliliters mango juice; 118 milliliters finely chopped fresh mangos; 85 grams pkg. JELL-O Mango Flavor Gelatin; 454 grams container ready-to-spread vanilla frosting; 237 milliliters thawed COOL WHIP Whipped Topping; 1 package (2-layer size) yellow cake mix

The recipe Mango-Cream Cupcakes is ready in about 1 hour and 25 minutes and is definitely a great dairy free option for lovers of American food. This dessert has 200 calories, 1g of protein, and 4g of fat per serving. This recipe serves 24. Head to the store and pick up cool whip whipped topping, mango juice, mangos, and a few other things to make it today.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

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. Cool cupcakes in pans 10 min.

Ingredients you will need

Gelatin Dessert Mix

Cupcakes

Equipment you will use

Muffin Tray

Oven

Remove from pans to wire racks; cool completely.

Meanwhile, beat pudding mix and mango juice in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to use.

Ingredients you will need

Pudding Mix

Juice

Mango

Equipment you will use

Whisk

Bowl

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. Fill holes with pudding; cover with removed cupcake pieces.

Ingredients you will need

Cupcakes

Equipment you will use

Knife