Spring Fling Cupcakes
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- 16 oz. angel food cake mix
- pkg. (3.4 oz.) instant vanilla pudding
- cans (8 oz. each) crushed pineapple, undrained
- cup thawed cool whip
- fresh strawberries to garnish cut in half or fanned
1Prepare cake batter as directed on package. Pour into 30 paper lined muffin cups, filling 2/3 full.
2Bake 12-15 minutes or until golden brown and cracks feel dry. If baking in batches, refrigerate batter until ready to pour into muffin cups.
3Cool cupcakes in pans for 10 minutes, then remove to wire racks to cool completely.
4Mix dry pudding mix and pineapple in medium bowl. Gently, fold in Cool Whip. Spread onto cupcakes and decorate with fresh strawberries.