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Italian Spumoni Cupcakes

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.

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  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 18

Ingredients

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

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LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.
  • 2 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.
  • 3 Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.
  • 4 Bake cupcakes and cool completely as directed on box.
  • 5 Frost cupcakes with frosting. Top each with cherry.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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