Stuffed Cupcake Recipe By Tasty Food

STUFFED CUPCAKE RECIPE BY TASTY

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!

STUFFED SUPER BOWL CUPCAKES RECIPE BY TASTY

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!

COOKIE DOUGH 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the cake batter.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Place a small ball of cookie dough on each, then top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• Pipe the frosting onto each cupcake, then top with chocolate chips.
• Enjoy!

STUFFED CUPCAKES

Steps:

• Preheat oven to 375.
• Line muffin pan with 12 baking cups.
• In a small bowl, mix cream cheese, 1/4 cup of sugar, nuts and 1/2 tsp vanilla until well blended (set aside).
• In a small bowl, mix flour, cocoa and baking powder.
• In a medium bowl, cream the butter and 1/2 cup sugar until fluffy.
• Stir in egg and 1/2 tsp into the butter/sugar bowl.
• Stir in about 1/2 of the flour mixture into the butter mixture.
• Slowly stir in milk until smooth.
• Stir in the remaining flour and mix until smooth.
• Spoon about 1 Tbs of batter into each baking cup. Add about 1 tsp of the cream cheese/nut mixture. Finish filling with batter.
• Bake for 20 minutes - Cool on rack.

CHEESECAKE-STUFFED CARROT CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
• Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
• In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
• In a small bowl, beat together the eggs and vanilla extract.
• Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
• Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
• Finish making the cupcakes according to your desired variation.
• For the Cheesecake-Stuffed Carrot Cupcakes: Gently fold the carrots and 1⅓ cups Fisher Walnuts into the batter.
• Make the cheesecake filling: In a large bowl, whip together the cream cheese and sour cream with an electric hand mixer on medium-low speed until fluffy, 2 minutes. Add the granulated sugar and vanilla extract, and beat until fully incorporated. Add the eggs and beat on low speed until smooth.
• Spoon the carrot cupcake batter into the prepared muffin cups, filling each a little more than halfway. Tap the muffin tins on the counter to smooth the batter. Spoon the cheesecake filling over the batter, filling each cup ¾ of the way. Bake the cupcakes for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and let cool completely.
• Meanwhile, make the lemon vanilla cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the lemon zest, lemon juice, and salt, and mix on low speed to incorporate. Transfer the frosting to a piping bag fitted with a large round tip and refrigerate until ready to use.
• To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the centers with the remaining cup of Fisher Walnuts.
• Enjoy!

PB&J STUFFED CUPCAKES

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.

SPECIAL STUFFED STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350°F Place cupcake liners in muffin pan cups.
• Cupcakes: Prepare cake batter as directed on back of cake mix box. Fill cupcake liners 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Allow to cool for one hour. With an apple corer or melon baller, scoop out the center of each cupcake, discarding the cake scraps--or snack on if desired. :)
• Frosting: In a large mixing bowl, whip together strawberry frosting and cool whip with an electric mixer until smooth, scraping the sides of the bowl to thoroughly combine.
• Stuffing: In a medium mixing bowl, combine 1 1/2 cups of the frosting mixture and 1/4 cup of finely chopped strawberries. Place the mixture into a piping bag with the largest circular tip or simply snip the end of the bag. Pipe into the center hole of each cupcake.
• Per your preference, either pipe or spread the frosting generously atop each cupcake. Garnish each cupcake with sliced strawberries. Reserve 3-4 of the largest strawberries to fan and garnish the serving platter.
• Refrigerate cupcakes until ready to serve.
• Enjoy!

PECAN PIE STUFFED CUPCAKES

Steps:

• For the cupcakes:.
• Preheat oven to 350.
• Line 2 12 cup muffin tins with liners.
• In a large bowl, on the medium speed of an electric mixer, cream butter until smooth.
• Add sugar gradually and beat until fluffy, about 3 minutes.
• Add eggs one at a time, beating well after each addition.
• Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
• Spoon the batter into the cups about three-quarters full.
• Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
• Remove cupcakes from pans and cool completely on a rack before icing.
• For the filling.
• In 2-quart saucepan, stir together granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in pecans and 1 teaspoon vanilla. Cool 10 minutes. Refrigerate 1 hour or until thickened.
• For the Frosting.
• While stuffing is cooling, in 1-quart saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat gelatin mixture over low heat about 2 minutes, stirring constantly, until dissolved. Cool to room temperature, stirring frequently, about 15 minutes.
• In chilled medium bowl, beat whipping cream with electric mixer on low speed while slowly adding gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate frosting until ready to top cupcakes.
• With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake; discard removed cake pieces. Spoon or pipe 1 tablespoon stuffing into cavity of each cupcake.
• If needed, cut off 1/4-inch corner from paper or plastic decorating bag. Fit 1/2-inch star decorating tip into bag. Spoon frosting into bag; pipe frosting in circular motion onto each cupcake. Store in refrigerator.