Italian Spumoni Cupcakes
Arlene Cummings
Created Feb 2, 2012
The layered flavors of Italian spumoni ice cream is captured in cupcake form thanks to layers of white cake, pistachio pudding and pie filling, cherry juice and chocolate frosting.
Italian Spumoni Cupcakes
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 18
- Ingredients 6
Ingredients
- 1 box Betty Crocker™ Super Moist™ 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
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.
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Step2Make 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.
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Step3Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.
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Step4Bake cupcakes and cool completely as directed on box.
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Step5Frost cupcakes with frosting. Top each with cherry.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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