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St. Patrick’s Day Puddin’ Filled Cupcakes

March 17, 2018 by Sweet Ordeal Leave a Comment

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A beautiful paring of cake and pudding, these St. Patrick’s Day Puddin’ Filled Cupcakes are always a hit. A light fluffy cake surrounds a creamy pudding filled center. Delicious vanilla buttercream tops it all with gold coins for the leprechauns to find.

St. Patrick's Day Puddin' Filled Cupcakes

Making St. Patrick’s Day Puddin’ Filled Cupcakes

First, bake your cupcakes using a White cake mix with a wee bit of green food coloring.

Next, core the middle of your cupcakes and reserve the cores in an air-tight container in the freezer for later use (I use them in Trifles).

Now for the smooth creamy filling. Mix the milk, pudding, and whipped topping together. Fill the center of your cupcakes with a piping bag.

Puddin' filled cupcakes.

I frosted with green vanilla buttercream and “hid” some gold coins.

These St. Patrick’s Day Puddin’ Filled Cupcakes would make any leprechaun proud.

St. Patrick's Day Puddin' Filled Cupcakes

Cupcake recipes

Don’t wait for St. Patrick’s day to enjoy these cupcakes. Make them today and enjoy!

For more cupcake recipes, check these out:

  • French Toast Cupcakes
  • Lemon Raspberry Cookie Cupcakes
  • Brown Butter Pecan Cupcakes
  • Tropical Ambrosia Cupcakes
Print
5 from 6 votes

St. Patrick's Day Puddin' Filled Cupcakes

A beautiful paring of cake and pudding that's sure to be a favorite.
Prep Time10 mins
Active Time20 mins
Decorating time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Yield: 24 cupcakes
Calories: 524kcal
Author: SweetOrdeal.com

Materials

  • 1 box White cake mix, (add water, oil, eggs per box instructions)
  • 2 cups Milk
  • 1 3.4 oz. box Vanilla pudding
  • 4 oz. Cool Whip
  • 2 15.6 oz. jars Green vanilla frosting
  • Approx. 2 cups Confectioners sugar, (optional)
  • Green food coloring, (optional)
  • Gold coins/sprinkles, (optional)

Instructions

  • Bake cupcakes according to cake mix box instructions (adding water, oil, eggs etc., and adding green food coloring if desired); let cool completely. Core the center of each cupcake. (you can buy a cupcake corer -- greatest gadget I ever bought!)
  • Make the pudding mixture: pour milk into mixing bowl while beaters are on, then add the dry pudding mix. (This reduces clumps) Add the Cool Whip and mix thoroughly. Fill each cupcake with pudding mixture to the top only. Do not overfill. There may be some pudding mixture leftover.
  • To duplicate the look in the picture, use one jar of frosting to spread evenly over entire top of cupcake. Then, in a bowl, thicken 2nd jar of frosting with approx. 2 cups of confections sugar so that it can better hold it's shape. I piped the "grassy knolls" using a Wilton 2D tip then hid some "gold coins" on top. Enjoy!

Notes

To make my life easier with this recipe, I used Pillsbury Funfetti Vibrant Green Vanilla frosting that has sprinkles separately on top. I separated the "gold coins" from the other colors.

Nutrition

Calories: 524kcal

I love hearing from my readers, so please feel free to leave a comment below and rate the recipe. Also, please follow me on Pinterest and submit a picture of your own cupcakes. You’re all so clever, it inspires me to find the next great recipe to share.

Here are some pictures that are perfect for pinning to your Pinterest Board.

St. Patrick's Day Puddin' Filled CupcakesSt. Patrick's Day Puddin' Filled Cupcakes

Copyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.

Filed Under: All Recipes, Cupcakes, Desserts, Quick and Easy, Uncategorized Tagged With: comfort food, cupcakes, dessert, easy, St. Patrick's Day

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