white chocolate-cranberry poke cupcakes

Name: White Chocolate-Cranberry Poke Cupcakes
Prep time: 10 min
Cook time: 25 min
Yield: 24
Cuisine: American
Ingredients: 1 package(s) white cake mix; 1 cup(s) boiling water; 1 package(s) 3oz. cranberry jello; 1 1/2 package(s) 4oz. each bakers white chocolate broken in pieces; 1 package(s) 8oz. cream cheese; 1/4 cup(s) butter, softened; 1 teaspoon(s) vanilla; 2 1/2 cup(s) powdered sugar; 1/2 cup(s) dried cranberries

23 Pinches 1 Photo

TAMMY WADE

Lee's summit, MO

Updated on Oct 2, 2014

I found this recipe in my local grocery store flyer.... Enjoy...:)

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield 24 serving(s)

Ingredients

1 package white cake mix
1 cup boiling water
1 package 3oz. cranberry jello
1 1/2 packages 4oz. each bakers white chocolate broken in pieces
1 package 8oz. cream cheese
1/4 cup butter, softened
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/2 cup dried cranberries

How To Make white chocolate-cranberry poke cupcakes

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 a small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes; refrigerate for 30 minutes
Step 3

Melt chocolate as directed on package; Beat cream cheese and butter in a 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 dried cranberries. (Use a meat fork to poke holes in cupcakes) Keep frosted cupcakes refrigerated.. Enjoy!
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