Strawberry Jello Poke Cupcakes start with a white cake mix but are jazzed up when you poke holes in them and pour on some strawberry Jello. It makes for a really moist, flavorful, and pretty cupcake!
I did a lot of baking this past weekend but these Strawberry Jello Poke Cupcakes were definitely the prettiest thing I made!
Strawberry Jello Poke Cupcakes
This strawberry jello poke cupcakes recipe is adapted from an old one my mom’s friend makes.
She usually makes hers in cake form, but we’re making them into easy cupcakes.
You could also use raspberry or cherry Jello and keep with the pink theme. I frosted with my favorite fluffy buttercream but it traditionally has a Cool Whip topping.
I don’t know if you’ve noticed the influx of pink ribbons lately, but October is Breast Cancer Awareness Month. Odds are, you personally know someone affected by breast cancer. My grandma had it and my aunt is currently recovering from a major surgery because of it.
To raise awareness, KitchenAid partnered with the Susan G. Komen foundation for their Cook for the Cure campaign. I may not be up to a 3-day, 60 mile walk, but I will absolutely, gladly do my part by baking cupcakes.
Tools to help you make these cupcakes
- Cupcake Wrappers – I really like the freestanding cupcake wrappers. You can line them on a baking sheet and bake them all at the same time.
- Cupcake Pan – If you’d rather a traditional pan, I like this one.
- Cookie Scoop – Not just for cookies, I use various size cookie scoops to easily portion out the cupcake batter.
Strawberry Jello Poke Cupcakes
Ingredients
- 15.25 ounce white cake mix
- 1 ¼ cup water
- ½ cup vegetable oil
- ¼ cup Greek yogurt
- 3 ounce strawberry Jello
- 1 cup boiling water
- ½ cup cold water
Instructions
- Preheat your oven to 350 degrees and line two cupcake trays with liners (or I used Bake In Cups this time). Set aside.
- To the bowl of your stand mixer (or a large mixing bowl), add the cake mix, water, oil, and Greek yogurt. Blend on medium for about 2 minutes or until well combined.
- Scoop evenly into your prepared liners and bake for 19-23 minutes or until just golden.
- Allow to fully cool (about an hour).
- Once fully cooled, prepare the Jello mixture by adding the Jello packet and boiling water to a medium bowl and whisking until fully dissolved. Add in the cold water and stir.
- Use a skewer to poke holes all over the cooled cupcakes (I did about 8 holes per cupcake) then gently pour the Jello mixture over each, allowed to absorb into the holes.
- Place into the fridge for 2 hours to set.
- Frost with your favorite buttercream frosting recipe and add sprinkles.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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More cupcake ideas
Lemon Cupcakes with Raspberry Frosting
Chocolate Milk Cupcakes (throw some pink sprinkles on these!)
I love jello poke cakes, I have never tried it in a cupcake though! The look super cute, and this is a great cause!
Thanks, Jennifer. It’s slightly trickier in cupcakes but still very easy =)
I have used those baking cups before, and I love them. But I have had issues with the batter rising up and over them, ruining the recipe! How much batter exactly did you put in the baking cups? Thanks!
I have done that, too (many times)! I don’t have an exact measurement because the cup sizes vary (I have smaller ones & bigger ones) but I tried to eyeball and only fill the batter half way.
For these particular ones, I’m fairly sure I used two scoops of batter using my medium cookie scoop. Still pretty vague but just try to stop at half full!
Confusing recipe. Water is mentioned in the verbage three times but only listed twice in the recipe. Water in the cake mix…..boiling water in the Jello followed by cold water. Recipe lists 1 1/4C of water, then 1 C of water….which is which??
Water = water
Boiling water = boiling water
Cold water = cold water
It’s listed three times. They’re all specified, sorry you’re confused.
No eggs???
No eggs. The Greek yogurt replaces them.
Can you use eggs if you don’t have Greek yogurt? Also if you have strawberry yogurt can you use that instead?
How about sour cream? Strawberry yogurt will work but will affect sweetness because I’m sure there’s added sugar in it.
Do you have the instructions for this as a cake instead?
Prepare the cake as directed, spray a 9×13 pan with non-stick spray, pour the batter in. Bake for approximately 25 mins at 350° F or until a toothpick in the center comes out clean. Then proceed as written with the holes & jello mixture.
Can’t wait to try this. Can I use plain vanilla yogurt instead of Greek?
I think that should be ok.