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Summer Poke Cupcakes

Summer Poke Cupcakes

  • Prep

  • Ready In

Cool Whip Brand

Red JELL-O creates patterns in white cupcakes topped with creamy COOL WHIP and your favorite decorations.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Prepare batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
  2. Stir boiling water into dry gelatin mix until dissolved; spoon over cupcakes. Refrigerate 30 min. Remove from pans.
  3. Spread whipped topping over cupcakes. Add decorations as desired. Store in refrigerator.
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Reviews

aforementionedthoughts
4
5/6/2009

I love Jello cake! My uncle has made this for years, but I never knew the technique. This recipe was just the thing!

PHEOBS
4
7/4/2008

I didn't use the cake mix -- I made the cake from scratch, so I guess I'm just rating the jello and cool whip topping. The jello made these SO moist. We used blue jello instead and topped with red sprinkles for the 4th of July. YUM. light and wonderful.

Sarah
3
12/7/2009

I just had no luck with these cupcakes! I love jello cake so I was so excited at the idea of jello cupcakes but it just doesn't work out very well. The recipe does not say anything about the cupcake liners and whether to remove them or keep them on the cupcake...I wanted to use them as a birthday treat for my daughter at preschool so I thought I'd need to leave them on. I poked many holes in the cupcakes, to the point I was afraid I was tearing up the cupcake, but my jello only soaked into the cake about 1/4 inch! The rest of course ran down and was all over the cupcake wrapper on the outside. I drizzled it very slowly with a spoon but it almost can't be done slowly enough to not get mess on the wrapper! Then it makes them so moist that they fall apart so easliy. My girls, 2 and 4, tried so hard but made such a mess with them...definetly not a good idea for my daughters preschool class! Then of course the jello in the cupcakes left red on everything it touched...yikes. Great, great idea but not practical once executed. I'll stick to jello cake with the whipped topping frosting, it is wonderful. On a side note: one way to make jello cake even easier is to use a store bought Angel Food cake. Just break it in to chunks and put them in a 9x13 pan, prepare the jello as directed and pour evenly over the cake. Allow it to a soak in a minute or two and then put it in the fridge to set. Frost with Cool Whip, so good! Wish the cupcakes had worked, would have been fun!