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Springtime Poke Cupcakes

"A hand held version of the classic 'poke' cake."
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1 h servings 129 cals
Original recipe yields 24 servings (24 cupcakes)


  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Prepare batter and bake as directed on package for cupcakes. Cool in pans 10 min. Pierce tops with fork.
  2. Stir boiling water into gelatin mix until dissolved; spoon over cupcakes. Refrigerate 30 min. Remove from pans.
  3. Tint whipped topping with food coloring; spread over cupcakes. Decorate as desired. Store in refrigerator.

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Read all reviews 14
  1. 17 Ratings

Most helpful positive review

I love this cake for the summer time. It's light and very good. I do make it into a cake and I put regular vanilla frosting or coolwhip.

Most helpful critical review

These were just "ok" for me, I did 1/2 of them with strawberry jello and 1/2 lime. I think it would be easier as a cake then cupcakes because when pouring the jello it sometimes slid off the edg...

Most helpful
Most positive
Least positive

I love this cake for the summer time. It's light and very good. I do make it into a cake and I put regular vanilla frosting or coolwhip.

These were very good. I made these into cupcakes for easy individual servings. The JELL-O added a bit of sweetness and kept the cake extra moist. I used Black Berry Fusion JELL-O.

I did a regular cake not cupcakes. Good summertime cake.

This was so easy and delicious! The cool whip made them light and refreshing!

Thought this was a fun recipe. We are gluten free at my house, so we made these with the White Cake recipe from the Irresistibly Gluten Free cookbook. It was great!

A good, basic, and easy recipe. My children, 9 and 7, did all the work (minus the handling of boiling water and working with the oven). We used blue-berry Jell-O as that is all we had. The res...

These cupcakes were a hit at our house! Instead of buying coolwhip, I made mine homemade ( 2 cups heavy whipping cream- whip until it creates peaks, 1/4 cup confectioners sugar- whip in) it turn...

awsome!! it is so easy to do and taste so good i tryed strawberry it was so good then i tryed strawberry and banana and it was not so goods stick with one flavor at a time!

Great! I used this idea for some patriotic poke cupcakes! I used fat free cool whip, but a 12 oz tub and piped it with a big ziploc bag with the corner cut off. Tasted like strawberry shortcake!