Vanilla Pudding Filled Cupcakes with Buttercream Frosting
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
1 large box vanilla pudding
2 1/2 cups milk
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.
More from food