Berry Poke Cupcakes are delicious and oh so easy to make. They are even pretty enough to serve for a kid’s birthday party.
Since they have a fruit filling, you can feel a little better about their nutritional value. What’s more, you can use any flavor of cake mix and any flavor of icing. But not every pie filling would work because you have to be able to get the fruit poked down the hole that’s in the middle of the cupcake. I have used mixed berry, but you could also use lemon. One solution to using bigger fruit such as apple is to cut up the fruit into smaller pieces, but that seems pretty labor intensive. Why not serve Berry Poke Cupcakes at your next celebration? They would be the perfect final course to my Two-tone Lasagna.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Berry Poke Cupcakes:
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- 1 cake mix, any flavor (I used white)
- 1 21 ounce can mixed berry pie filling
- 5 ounces canned icing, any flavor (I used cream cheese)
- 1 tablespoon milk
Make cake mix batter according to package directions.
Fill 24 paper-lined muffin cups and bake according to package directions.
When removed from the oven, let cool for 10 minutes.
With the handle end of a wooden spoon, poke a hole in the center of each cupcake, reaming out slightly to make it bigger.
Place a spoonful of pie filling on top of the cupcake and carefully poke some down in the hole.
Add additional pie filling to the top to make smooth.
To the icing, add the milk to thin.
Fill a sandwich bag with the mixture and snip off one corner.
Drizzle the icing over the cupcakes.