Minutes Prep time: 40
Minutes Total time: 80
Servings: 24
Difficulty: Intermediate
1 pkg (15.25 oz each) Duncan Hines® Signature Strawberry Supreme Cake Mix
3/4 cup water
1/4 cup lime juice
3 eggs
1/2 cup vegetable oil
24 maraschino cherries with stems
3/4 cup white chocolate chips
8 pkgs (0.33 oz each) red and blue popping candy
1 container (14 oz each) Duncan Hines® Whipped Fluffy White Frosting
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 27 mg | 3% |
| Carbohydrate | 24 g | 8% |
| Cholesterol | 23 mg | 8% |
| Total Fat | 9 g | 13% |
| Iron | 1 mg | 3% |
| Calories | 176 kcal | 9% |
| Sodium | 159 mg | 7% |
| Protein | 1 g | 3% |
| Saturated Fat | 3 g | 15% |
| Sugars | 17 g | 2% |
| Vitamin C | 1 mg | 1% |
Preheat oven to 350°F. Place liners in 24 muffin cups.
Blend cake mix, water, lime juice, eggs and oil in large bowl with an electric mixer on low speed until moistened, 30 seconds. Beat on medium speed 2 minutes.
Divide batter evenly into muffin cups. Bake 16 to 19 minutes, until toothpick inserted in centers comes out clean. Cool completely.
Drain cherries and pat dry with paper towels. Place white chocolate chips in small microwave safe bowl. Microwave 30 seconds. Stir until melted.
Place parchment or waxed paper on a large plate. Pour popping candies into small bowls. Dip bottom of cherries in melted white chocolate and then in popping candy. Place on plate and refrigerate until firm, about 10 minutes.
Frost cupcakes with frosting and decorate each with a cherry and any remaining candy.
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