Berry-Topped Cupcakes

Ingredients

• 0.5 cup blueberries 
• 1 cup milk fat-free cold
• 1 oz jell-o vanilla flavor pudding fat free sugar free instant
• 24 small strawberries fresh cut into 5 slices
• 8 oz cool whip whipped topping sugar free thawed
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• bowl
• oven
• whisk

Directions

1. Prepare cake batter and bake as directed on package for 24 cupcakes, following the reduced-fat directions. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
2. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
3. Frost cupcakes with pudding mixture. Arrange 5 berry slices on top of each to resemble star; fill centers with blueberries.