White Chocolate-Cranberry Poke Cupcakes

Topped with white chocolate cream cheese frosting and dried cranberries, these poke cupcakes are as festive looking as they are scrumptious.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 247 Calories

Ingredients

• 1 cup boiling water
• ½ cup dried cranberries
• ¼ cup butter or margarine, softened
• 1 teaspoon vanilla
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 1 package (2-layer size) white cake mix
• 2 ½ cups powdered sugar
• 1 (3 ounce) package JELL-O Brand Cranberry Flavor Gelatin
• 6 ounces BAKER'S White Chocolate, broken into pieces

Recipe Instructions

Step 1

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.

Step 2

Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.

Step 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.

Step 4

Spread frosting onto cupcakes. Top with cranberries.