I did a lot of baking this past weekend but these Strawberry Jello Poke Cupcakes were definitely the prettiest thing I made!
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.
If you follow the #10000cupcakes hashtag on social media, you will see tons of beautiful cupcakes baked for the cause. Whip up a cupcake recipe (I recommend these Strawberry Jello Poke Cupcakes, of course), snap a pic and post it on Twitter or Instagram with the hashtags #10000cupcakes and #donate and KitchenAid will donate $1 for every cupcake photo or video that is shared up to $10,000. How cool is that?! Here’s mine:
— Melissa Williams (@PPlates) October 1, 2016
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.
Strawberry Jello Poke Cupcakes
- 1 box white cake mix 15.25 oz
- 1 1/4 cup water
- 1/2 cup vegetable oil
- 1/4 cup Greek yogurt
- 3 oz strawberry Jello
- 1 cup boiling water
- 1/2 cup cold water
- 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 KitchenAid 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.
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.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
More cupcake ideas for #10000cupcakes…
Chocolate Milk Cupcakes (throw some pink sprinkles on these!)