Stuffed Super Bowl Cupcakes Recipe By Tasty

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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

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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