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.
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
St. Patrick's Day Puddin' Filled Cupcakes
- 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)
- 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!
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.
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