THE MOST SCRUMPTIOUS POKE CAKE LEMON CUPCAKES
One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!
Provided by Mel Lockcuff
Categories Cakes & Cupcakes
Time 45m
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350° and prepare muffin tin by adding cupcake liners.
- Mix cake mix and instant pudding mix together in large mixing bowl.
- Add eggs and water, beating for 2 minutes.
- Add canola oil and beat for another 2 minutes.
- Pour batter into cupcake liners.
- Bake at 350° for about 20-25 minutes. Insert toothpick in center of cupcake/s to make sure they're baked through before removing from oven.
- While the cupcakes are baking, mix up the icing.
- When the cupcakes are done and while still hot, prick with a fork all over; spoon or brush on the icing.
- Let cool somewhat; then serve and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 429 kcal, Carbohydrate 66 g, Protein 5 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 63 mg, Sodium 389 mg, Fiber 1 g, Sugar 43 g, UnsaturatedFat 14 g
LEMON PUDDING POKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING
Light and airy with a rich and creamy frosting, these lemon poke cupcakes with lemon cream cheese frosting will be a sure hit. Plus they are pretty easy to make and only need a few ingredients. Starting with a cake mix makes the whole process a little bit more simple.
Provided by Amanda
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and line 24 muffin tins with liners.
- Make cupcakes according to box instructions, and bake accordingly. Let cupcakes cool.
- Remove cupcakes from the tin and set them out on a cookie sheet or plate.
- Poke several holes in cupcakes with the end of a wooden spoon. The larger the holes the better.
- Work quickly for the next step: Mix dry pudding with 2 cups of milk in a bowl with a pour spout. Pour over each individual cupcake, ensuring you don't drown it in pudding mix but also working quickly enough before the pudding starts to thicken. Reserve the rest in the fridge until later.
- Place cupcakes in the fridge to set up for about 30 minutes.
- Take the remaining lemon pudding and spread a small layer onto each cupcake with a knife. Like you would with frosting.
- To make the cream cheese frosting, beat together cream cheese, butter, milk, and lemon juice in a medium bowl. Mix in powdered sugar until the desired frosting consistency is reached. I used about 3 cups for medium-density frosting.
- Pipe on the cream cheese frosting onto each cupcake, and top with a sprinkle of lemon zest.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
CITRUS POKE CUPCAKES
The citrusy tastes of orange and lime come together with Betty Crocker™ Super Moist™ Lemon Cake mix for a summery dessert.
Provided by Deborah Harroun
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, eggs and lemon, lime and orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups, filling each two-thirds full.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. With fork or wooden skewer, poke holes in tops of cupcakes.
- In small bowl, pour 1/2 cup of the boiling water on lime gelatin; stir until gelatin is dissolved. Pour gelatin over half of each cupcake.
- In another small bowl, pour remaining 1/2 cup boiling water on orange gelatin; stir until gelatin is dissolved. Pour gelatin over other half of each cupcake. Refrigerate 30 minutes.
- Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating on low speed until combined. Beat in lemon extract. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold one-third of the whipped cream into cream cheese mixture. Fold in remaining whipped cream.
- Pipe or spread frosting on cupcakes. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
CITRUS POKE CAKE
Old-fashioned citrus snack cake tastes even better the day after it is made. It is perfect for picnics or gatherings because it transports easily and is so good chilled.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and orange and lemon zests. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake.
Nutrition Facts : Calories 259 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 241mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CITRUS CHOCOLATE CUPCAKES
My mom and I first tried these moist chocolaty cupcakes at her health club's annual taste test. Not only are these treats light and delicious, they're easy to make! -Sara Zignego, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, beat the orange juice, water, oil, vinegar and vanilla. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt; gradually beat into orange juice mixture until blended. Stir in chocolate chips. , Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 375° for 13-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Just before serving, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 155 calories, Fat 5g fat (1g saturated fat), Cholesterol 204mg sodium, Sodium 26g carbohydrate, Carbohydrate 1g fiber), Fiber 2g protein.
CEREAL POKE CUPCAKES RECIPE BY TASTY
Here's what you need: white cake batter, sugar-coated corn flakes cereal, butter, sweetened condensed milk, foil cupcake wrapper, muffin tin, gallon-sized resealable plastic bag, plastic wrap
Provided by Adam Bianchi
Categories Desserts
Time 30m
Yield 12 cupcakes
Number Of Ingredients 8
Steps:
- Line a 12-cup muffin tin with foil cupcake liners. Fill ¼ of the way full with the cake batter. You want the baked cupcakes to not quite reach the top edge of the wrapper.
- Bake the cupcakes according to the package instructions. Remove from the oven at the lower end of what the box recommends, or when a toothpick poked into a cupcake comes out clean.
- In a gallon zip-top bag, crush the cereal into small crumbs.
- In a large bowl, combine the cereal crumbs and melted butter.
- Using the end of a wooden spoon or spatula, poke holes in the cupcakes.
- Fill the holes with the sweetened condensed milk.
- Top the cupcakes with the cereal crumb mixture and pack down with a spoon, creating a uniform crust.
- Individually wrap the cupcakes in plastic wrap.
- Chill the cupcakes in a cooler or the refrigerator until ready to eat.
- Enjoy!
Nutrition Facts : Calories 327 calories, Carbohydrate 53 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 34 grams
HOLIDAY POKE CUPCAKES
Make and share this Holiday Poke Cupcakes recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- PREPARE batter according to package directtions with the eggs, water and oil; bake as directed for cupcakes. (You can also use a white cake mix for this recipe.).
- Cool in pans 10 minutes. Pierce tops with fork.
- STIR boiling water into dry gelatin mix until dissolved; spoon over cupcakes.
- Refrigerate 30 minutes. Remove from pans.
- TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired.
- Store in refrigerator.
Nutrition Facts : Calories 163.1, Fat 9.7, SaturatedFat 3.2, Cholesterol 36.7, Sodium 156.9, Carbohydrate 17.4, Fiber 0.2, Sugar 9.5, Protein 1.9
SUMMER POKE CUPCAKES
Make the perfect Summer Poke Cupcakes for Independence Day, summer cookouts or any time! Decorate our Summer Poke Cupcakes with red and blue sprinkles.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes.
- Refrigerate 30 min.
- Remove cupcakes from pans; frost with COOL WHIP. Decorate with remaining ingredients.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 16 g, Protein 2 g
TROPICAL COCONUT POKE CUPCAKES
Love coconut poke cake? Try our Tropical Coconut Poke Cupcakes for your next party! Watch our video to learn how to make these delicious cupcakes.
Provided by My Food and Family
Categories Recipes
Time 1h31m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork or skewer.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Meanwhile, combine dry pudding mix, oranges, pineapple and marshmallows in large bowl. Gently stir in COOL WHIP. Refrigerate 30 min.
- Spread pudding mixture onto cupcakes; sprinkle with coconut.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
DECORATED FOOTBALL POKE CUPCAKES
Another cool football tailgate recipe. I, of course, choose green and gold as the only good colors to use for this recipe. You may use any other colors you wish. GO PACK GO!!!
Provided by LilPinkieJ
Categories Dessert
Time 3h30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Prepare cake batter as directed on package using egg white version. Spoon batter into 24 paper lined muffin cups filling each half full. Bake as directed on package for cupcakes, 18-22 minutes. Cool cupcakes in pan for 15 minutes.
- Pierce cupcakes with a large fork at 1/2 inch intervals. Go deep enough into cupcake. Stir boiling water into dry gelatin in medium bowl at least two minutes until completely dissolved. Carefully spoon over cupcakes. Refrigerate 3 hours.
- Tint whipped topping with food coloring. Frost cupcakes with whipped topping. If desired. If desired draw 50 yard line with white decorator gel. Make pennant by wrapping fruit leather triangle around pretzel stick and plant in field. Decorate with chocolate footballs.
- Store in refrigerator.
Nutrition Facts : Calories 194.8, Fat 7.6, SaturatedFat 2.1, Cholesterol 7.6, Sodium 194.5, Carbohydrate 18.2, Fiber 0.2, Sugar 12.7, Protein 13.9
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