Stuffed Cupcake Recipe By Tasty

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CHEESECAKE-STUFFED BANANA BREAD RING RECIPE BY TASTY



Cheesecake-Stuffed Banana Bread Ring Recipe by Tasty image

Here's what you need: nonstick cooking spray, cream cheese, powdered sugar, vanilla extract, ripe bananas, all-purpose flour, granulated sugar, baking powder, vegetable oil, egg, baking soda, salt, cinnamon, vanilla extract, granulated sugar, butter, heavy cream

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 17

nonstick cooking spray
16 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
4 ripe bananas
1 ½ cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
4 tablespoons vegetable oil
1 egg
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup granulated sugar
6 tablespoons butter
½ cup heavy cream, room temperature

Steps:

  • Preheat the oven to 350°F (180°C). Grease a Bundt pan with nonstick spray.
  • In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla, stirring until smooth. Refrigerate.
  • In a large bowl, mash the bananas with a fork. Add the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without overmixing. Pour half of the batter into the prepared Bundt pan.
  • With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter in the pan, making sure that it does not touch the sides. Pour the rest of the banana bread batter on top and smooth it evenly.
  • Bake for 30 minutes, or until the banana bread is golden.
  • To make the caramel glaze, heat the sugar in a medium saucepan over medium-high heat. Once it begins to melt, stir with a wooden spoon or whisk. When it reaches a boil, add the butter and stir until melted. Remove from the heat, add the heavy cream, and immediately stir until incorporated. (Make sure the cream is at room temperature or else it will curdle the sauce.) Allow the caramel cool and thicken.
  • Invert the banana bread onto a wire rack set over a baking sheet.
  • Pour the caramel glaze over the cake, letting the excess drip off. Once the glaze has set, slice the cake.
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 56 grams, Fat 33 grams, Fiber 2 grams, Protein 6 grams, Sugar 38 grams

STUFFED SUPER BOWL CUPCAKES RECIPE BY TASTY



Stuffed Super Bowl Cupcakes Recipe by Tasty image

Here's what you need: butter, sugar, eggs, flour, cocoa powder, baking soda, buttermilk, marshmallow fluff, butter, powdered sugar, vanilla, food coloring, heavy cream, sugar, chocolate chips, butter

Provided by Tasty

Categories     Desserts

Yield 12 cupcakes

Number Of Ingredients 16

1 stick butter
1 cup sugar
4 eggs
1 ½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
1 cup buttermilk
7 oz marshmallow fluff
1 stick butter
½ cup powdered sugar
1 teaspoon vanilla
1 tablespoon food coloring, favorite team color
1 cup heavy cream
4 tablespoons sugar
6 oz chocolate chips
1 tablespoon butter

Steps:

  • Preheat oven to 350°F (180°C)
  • Cream the butter and sugar until fluffy. Beat in 4 eggs, one at a time.
  • In a separate bowl, mix the flour, cocoa powder, and baking soda. Alternate mixing half of the dry ingredients and buttermilk into the egg mixture.
  • Line the bottom of a 9×13 (22x33 cm) glass dish with parchment paper, and grease. Pour in batter, and bake for 22-25 minutes.
  • For the filling, mix the marshmallow fluff, butter, powdered sugar, and vanilla. Set a little aside, and color the rest.
  • Cool completely, and with a 2-3 inch (5-7 c m) cookie cutter or biscuit cutter, cut 12 circles into the cake.
  • Cut each cake in half horizontally, and scoop out a little cake out of each side. Fill, and stack the cake with the scooped sides in the middle.
  • For the frosting, bring the cream and sugar to a boil, and pour over the chocolate chips and butter. Stir until there are no longer lumps.
  • Spread the frosting over the top and sides of each cake. Let dry, flip, and cover the bottom with frosting.
  • Pipe a football design on the top of the cake with the filling you set aside.
  • Enjoy!

Nutrition Facts : Calories 384 calories, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, Sugar 37 grams

STUFFED CUPCAKE RECIPE BY TASTY



Stuffed Cupcake Recipe by Tasty image

Here's what you need: cake mix, mini py, frosting

Provided by Tasty

Categories     Bakery Goods

Yield 24 cupcakes

Number Of Ingredients 3

1 box cake mix
mini py, as needed
frosting, as desired

Steps:

  • Make cake mix according to package directions.
  • Spray the cupcake tin or use cupcake liners. Drop 1 to 2 tbsp. of cake batter into each cupcake cup.
  • Add a mini pie and top with another tbsp. of cake batter.
  • Bake according the cake mix package directions. Let cool when done.
  • Frost to your liking.
  • Enjoy!

Nutrition Facts : Calories 62 calories, Carbohydrate 13 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 7 grams

CARAMEL CRUMBLE CAKE STUFFED APPLES RECIPE BY TASTY



Caramel Crumble Cake Stuffed Apples Recipe by Tasty image

Here's what you need: unbleached flour, cinnamon, ground cloves, baking powder, salt, baking soda, large eggs, applesauce, vanilla extract, light brown sugar, vegetable oil, light brown sugar, unbleached flour, cinnamon, unsalted butter, large apples, lemon juice, vanilla ice cream, caramel sauce

Provided by Katie Aubin

Categories     Desserts

Yield 6 servings

Number Of Ingredients 19

2 ½ cups unbleached flour
1 teaspoon cinnamon
½ teaspoon ground cloves
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon baking soda
4 large eggs
1 cup applesauce
1 ½ teaspoons vanilla extract
1 ½ cups light brown sugar
1 cup vegetable oil
½ cup light brown sugar
¾ cup unbleached flour
1 ½ teaspoons cinnamon
5 tablespoons unsalted butter, softened, sliced
6 large apples
2 tablespoons lemon juice
vanilla ice cream, for serving
caramel sauce, for serving

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the cake: In a large bowl, whisk together the flour, cinnamon, cloves, baking powder, salt, and baking soda.
  • Add the eggs, applesauce, vanilla extract, light brown sugar, and vegetable oil, and whisk until the batter is thick and smooth.
  • Make the topping: In a medium bowl, use a fork to cut together the brown sugar, flour, cinnamon, and butter until the mixture resembles wet sand.
  • Cut the tops off the apples and use a spoon to hollow out the centers, making sure to remove all seeds. Place the apples in baking pan with tall sides. Brush the rims of the apples with lemon juice.
  • Fill the apples with cake batter to ¼-inch (6-mm) below their rim. Sprinkle the topping over the batter.
  • Bake for 30 minutes, until the tops are crisp and golden brown and the cake is baked all the way through.
  • Remove the apples from the oven and serve with ice cream and caramel sauce.
  • Enjoy!

Nutrition Facts : Calories 988 calories, Carbohydrate 127 grams, Fat 50 grams, Fiber 9 grams, Protein 12 grams, Sugar 65 grams

PHILLY BLACKFOREST STUFFED CUPCAKES



PHILLY Blackforest Stuffed Cupcakes image

These tasty treats hold a surprise inside.....a creamy cream cheese and cherry filling.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 45m

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package chocolate cake mix
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
1 egg
2 tablespoons sugar
1 (19 ounce) can cherry pie filling
1 ½ cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350 degrees F. Prepare cake batter as directed on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended.
  • Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.
  • Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 24.6 g, Cholesterol 19.5 mg, Fat 7.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 226.7 mg, Sugar 9.8 g

STRAWBERRY CHEESECAKE-STUFFED POUND CAKE RECIPE BY TASTY



Strawberry Cheesecake-Stuffed Pound Cake Recipe by Tasty image

Here's what you need: pound cake, cream cheese, powdered sugar, lemon zest, strawberry

Provided by Joey Firoben

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 5

1 pound cake, store-bought
8 oz cream cheese, 1 block, softened
½ cup powdered sugar
1 teaspoon lemon zest
1 cup strawberry, diced

Steps:

  • Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
  • In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
  • Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
  • Pour the cream cheese mixture into the hollowed-out pound cake shell.
  • Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs. Refrigerate for at least 8 hours.
  • Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they've bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.
  • Slice into 10 half-inch (1 cm) slices and serve.
  • Enjoy!

Nutrition Facts : Calories 211 calories, Carbohydrate 24 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams

PB&J STUFFED CUPCAKES



PB&J Stuffed Cupcakes image

Kids (and kids at heart) are going to love these nostalgic cupcakes that take the flavors of peanut butter and jelly and transform them into a fun dessert. I like to use a cupcake corer to take out the centers to be filled with jelly, but you can also use a small paring knife if you prefer.

Provided by Kardea Brown

Categories     dessert

Time 1h55m

Yield 12 cupcakes; 2 1/2 cups frosting

Number Of Ingredients 16

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup whole milk
1/4 cup grape jelly
Purple sprinkles, for garnish
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup creamy peanut butter
2 cups confectioners' sugar
1 tablespoon whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  • Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until creamy. Beat in the eggs, one at a time, then, beat in the vanilla.
  • Stir together the flour, baking powder and salt in a medium bowl. In three additions, beat the flour mixture into the creamed butter mixture, alternating with additions of the milk, starting and ending with flour.
  • Divide the batter evenly into the paper liners, filling them two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
  • Meanwhile, make the frosting.
  • For the peanut butter frosting: Beat the butter and peanut butter in a stand mixer fitted with the paddle attachment at medium speed until creamy. Add the confectioners' sugar and beat until smooth. Add the milk, vanilla and salt, and beat until smooth and spreadable. Spoon the frosting into a pastry bag or zip-top bag fitted with a star tip.
  • To finish the cupcakes, cut a small cylinder out of the center of each cupcake with a knife or cupcake corer, reserving the cake circles for another use. Spoon the grape jelly into a pastry bag and pipe a small amount into each hole. Pipe the frosting on top of each cupcake and decorate with purple sprinkles.

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