Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package (2-layer size) white cake mix
- 1 package (4-serving size) Jell-O brand strawberry flavor gelatin, or any red flavor
- 1 tub (8 oz) Cool Whip whipped topping, thawed
- ¼ cup seasonal colored sprinkles
Directions
Prepare cake batter as directed on package.
Stir in dry powdered gelatin until well blended.
Line 24 medium muffin cups with paper liners.
Pour batter evenly into cups, filling each cup ½ full.
Place a small marble or ½-inch ball of foil between each liner and one side of the cup, pushing the paper in to form a heart shape.
Bake as directed on package for cupcakes.
Cool completely; Remove marble or foil.
Spread 2 tbsp whipped topping onto top of each cupcake.
Decorate each with ¼ tsp sprinkles as desired.
Store cupcakes in refrigerator.