1 (15 1/2 oz.) can French vanilla pudding
1 tbsp. rum
1/2 c. heavy cream, whipped
1 box yellow cake mix
Powdered sugar

Mix pudding and rum; fold in whipped cream. Prepare cake mix according to package directions; place in paper-lined muffin tins. Bake according to package directions; cool thoroughly. Cut circle from center of each cupcake with center section of doughnut cutter; scoop out some of the cake. Spoon filling into center of each cupcake; replace cake circle. Sprinkle with powdered sugar. Yield: 24 cupcakes.