Vanilla Pudding Filled Confetti Cupcakes

Evelyn's birthday party was Saturday and I made these cupcakes for the party. I wasn't planning on posting them, however my husband hasn't stopped talking about them since he had the first one. He thinks the second anyone makes these and tastes one, I'll be famous for sharing the recipe... I'm a little more down to earth. These were very easy to make and were very tasty. I really love this frosting recipe, I would be happy just eating that and leaving the cupcake!
Vanilla Pudding Filled Cupcakes with Buttercream Frosting Cake 1 C white sugar 1/2 C butter, softened 2 large eggs 1 TBSP vanilla extract 1 1/2 C all-purpose flour 1 3/4 tsp baking powder 3/4 C milk rainbow sprinkles 1 large box vanilla pudding 2 1/2 cups milk Buttercream Frosting 2 sticks unsalted butter, softened 3 cups powdered sugar 1/4 tsp salt 1 tbsp vanilla extract 2 tbsp milk Preheat oven to 350 degrees. Beat cream cheese until smooth. Add sugar, egg & vanilla and beat until creamy and smooth. Set aside. Cream together butter & sugar. Beat in the eggs one at a time and add vanilla. Beat until combined. Whisk together flour and baking powder. Slowly add to butter mixture and beat until smooth. Add milk and mix until smooth & creamy. Mix in a few tablespoons of sprinkles.
Spoon cake mixture into lined muffin pan. Bake 25 minutes or until toothpick comes out clean when inserted into the middle of a cupcake. Set aside to cool.
Once cupcakes are cooled. Beat pudding mix and milk for 3 minutes. Put pudding into a gallon bag and snip the corner. Remove the centers of the cupcakes using a cupcake filling tool or a spoon. Pipe the pudding into the holes. For the frosting: Beat butter on med-high until it is light and fluffy. Reduce mixer speed and add powdered sugar 1 cup at a time. Wait until all sugar is mixed into the butter before adding the next. Add vanilla, salt and milk and beat until fluffy on medium- about 3 minutes. Pipe onto the tops of the cupcakes. Refrigerate any unused cupcakes.


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