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Easy Poke Cupcakes on a plate cut in half
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5 from 1 vote

Easy Poke Cake Cupcakes

These Poke Cupcakes are made with cake mix and filled with Jello for a sweet and colorful surprise. It’s a simple recipe that doesn’t take all day to make.
Prep Time15 minutes
Cook Time15 minutes
Resting Time1 hour
Total Time1 hour 30 minutes
Servings: 12
Calories: 230kcal
Author: Karin and Ken

Ingredients

  • 1 14-ounce box white cake mix + ingredients on box to prepare cake
  • 1 1.5-ounce box blue jello half of a small box
  • 1 1.5-ounce box red jello half of a small box
  • 1 cup boiling water divided
  • ½ cup cold water
  • ½ 8-ounce tub whipped topping thawed
  • sprinkles and sparkles

Instructions

  • Preheat oven to 350F and line a 12-tin muffin tray with liners. Spray with cooking spray and set aside.
  • In a large bowl prepare cupcake batter according to box directions. Add 5 tablespoons batter into each cavity on prepared muffin tray (you might have a small amount of waste). Bake for about 15 minutes or until a toothpick comes out of the center of the cupcakes with moist crumbs. Set on a wire rack and cool slightly.
  • Poke 4 holes in each cupcake about ½ to 1cm (around ¼ inch or a little bigger) in diameter (I used a chopstick) about ¾ of the way into the cupcakes.
  • Prepare blue Jello in a small bowl or spouted measuring cup by adding 1.5-ounce Jello mixture (half of a small box), followed by ½ cup hot water. Stir until dissolved then add ¼ cup cold water.
  • In another bowl, repeat for the red Jello.
  • Carefully spoon Jello mixtures into alternating holes, pouring one color into each hole. Each cupcake will have two blue holes and two red holes.
  • Refrigerate cupcakes for 60 minutes to allow Jello to set.
  • Add Cool Whip on top when ready to serve. Finish things off with sprinkles and sparkles. Enjoy every bite.

Video

Notes

  • Store your poke cupcakes in an airtight container for up to 4 days in the refrigerator.
  • Be careful not to poke holes in the bottom of the cupcakes, or the Jello will leak out and make a mess.
  • Clean up any excess Jello on the top of the cupcakes to ensure that the Cool Whip sticks well.

Nutrition

Calories: 230kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 345mg | Potassium: 46mg | Fiber: 0.5g | Sugar: 29g | Vitamin A: 14IU | Calcium: 108mg | Iron: 1mg