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.

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.

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

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

Cupcake recipes

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

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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

Cook Time20

Decorating time30

Total Time30

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 524kcal

Author: Sweet Ordeal

Ingredients

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

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