Pudding Filled Gingerbread Cupcakes Recipes

GINGERBREAD CUPCAKES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

PUDDING-FILLED GINGERBREAD CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, adding 2 Tbsp. molasses to batter before spooning into prepared muffin cups. Cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in remaining molasses. Spoon 1 cup pudding mixture into separate medium bowl; reserve for later use.
• Spoon remaining pudding mixture into resealable plastic bag; seal bag. Cut one corner off bottom of bag; use to pipe pudding mixture into centers of cupcakes, adding about 1 Tbsp. to each.
• Add cinnamon and COOL WHIP to reserved pudding mixture; mix well. Spoon into separate resealable plastic bag; cut one bottom corner off bag. Use to pipe COOL WHIP mixture onto tops of cupcakes; top with marshmallows.

PUDDING-FILLED BUTTERFLY CUPCAKES

Steps:

• Prepare and bake cake mix according to package directions for cupcakes; cool completely. Slice off the top fourth of each cupcake; cut the slices in half and set aside., In a large bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping. Spoon 2 tablespoons pudding mixture onto each cupcake., For wings, place two reserved cupcake halves, rounded edges together, in pudding mixture. Gently press sprinkles into wings (cupcakes should be moist enough for candy to stick). For antennae, insert two licorice pieces into each cupcake.