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