ITALIAN SPUMONI CUPCAKES

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Italian Spumoni Cupcakes image

Blogger Arlene Cummings of Cooking With Sugar makes a cupcake version of the famous Italian ice cream from Naples called "spumoni" with her Italian Spumoni Cupcakes. 18 cupcakes

Provided by @MakeItYours

Number Of Ingredients 6

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 of box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup cherry juice (from jar of maraschino cherries)
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
18 whole maraschino cherries with stems

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.
  • Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well.
  • Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.
  • Bake cupcakes and cool completely as directed on box.
  • Frost cupcakes with frosting. Top each with cherry.

*** Explore more Italian Spumoni Cupcakes Recipes »

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