Gluten Free Strawberry Jello Cupcakes

Pin It Strawberry Jello Cupcakes



When I was a kid growing up, I would always ask for a Strawberry Jello Cake for my Birthday every year.  I don't know what it is about this cake, but I love it, so I thought why not make Jello Cake Cupcakes.  The bonus with these cupcakes, is that they remind me of Summer and it has been pretty dreary these past couple of months in Utah, so anything to brighten things up!!  I hope these Jello Cupcakes, help brighten your day too! Natalie


Ingredients:
-Gluten Free Betty Crocker Yellow Cake Mix
-1 cup buttermilk
-1 cube slightly melted butter(not hot melted)
-2 tsp pure vanilla extract
-3 large eggs
-1 small sugar free Jello Brand Jello(of your choice)
-1 small tub of cool whip,or spray can of whipped cream

Mix together all of the ingredients (except the jello) in a mixer or with a hand mixer, scrape down the sides and mix for 2 minutes.  When it is all mixed fill each cupcake 2/3 full.  The batter will be nice and thick.  It makes about 18-23 cupcakes.

  Preheat oven at 350 degrees, bake for 18-20 minutes.  Check with a toothpick, when it comes out with a few crumbs they are done, don't overcook.   

  After the cupcakes are cooled, then poke them with chop sticks, tooth picks or whatever small tool you have, the more holes the more Jello you get in the cake.

- 1 cup of boiling water, then add the Jello to it and stir it until the jello is all dissolved.  Once the Jello is all dissolved, then add 1/2 cup cold water, stir, and then spoon Jello onto the cupcakes,  then let them cool and set aside .  I put them in the fridge for 30 minutes.   
2-Once they are all set I spooned the Cool Whip into a Ziploc bag and cut the corner, then squeezed it on like a decorator bag to make it look fancy( easy peasy!) or just spoon it on!   

Everything tastes better with Cool Whip!! YUMMY