White Chocolate-Cranberry Poke Cupcakes

These White Chocolate-Cranberry Poke Cupcakes are as festive-looking as they are scrumptious. 

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla
2-1/2 cups powdered sugar
1/2 cup dried cranberries

• Prepare cake batter and bake as directed on package for 24 cupcakes. 
• Cool in pans 10 min. 
• Pierce tops with fork.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. 
• Spoon over cupcakes. 
• Refrigerate 30 min.
• Melt chocolate as directed on package. 
• Beat cream cheese and butter in large bowl with mixer until blended. 
• Add chocolate and vanilla; mix well. 
• Gradually add sugar, beating after each addition until light and fluffy.
• Spread frosting onto cupcakes. 
• Top with cranberries.

Recipe:  My Food and Family