Cupcake Recipes For Kids Recipe For Stuffed

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STUFFED CUPCAKES



Stuffed Cupcakes image

A not so sweet chocolate cupcake with a sweet cream cheese filling. We have made this per the recipe and made numerous tweaks (lemon cupcake- adding a little strawberry preserves to the filling). We have also made this with Hershey's Dark cocoa which made the cupcakes a bit more rich. For those not wanting to cook with butter, margarine is fine. This was originally given as a 'child-friendly' recipe and has never failed to delight.

Provided by ValkyrieQueen

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 12

1 (3 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons nuts, chopped (any are tasty)
1/2 teaspoon vanilla
1/4 cup unsweetened cocoa powder
2/3 cup flour
1 teaspoon baking powder
1/2 cup sugar
1/4 cup butter, softened
1 egg
1/2 teaspoon vanilla
1/2 cup milk

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.

Nutrition Facts : Calories 158.4, Fat 8.1, SaturatedFat 4.6, Cholesterol 37, Sodium 99, Carbohydrate 19.9, Fiber 0.9, Sugar 12.7, Protein 2.7

CUPCAKE-STUFFED ICE CREAM CONES



Cupcake-Stuffed Ice Cream Cones image

Provided by Brandi Milloy

Categories     dessert

Time 1h40m

Yield 16 to 18 cupcake cones

Number Of Ingredients 8

16 to 18 flat-bottomed ice cream cones
1/3 cup oil
3 large eggs
One 15.25-ounce box white cake mix
1 teaspoon vanilla extract
Gel food coloring in pink, purple and green, as needed
Melting candy wafers in pink, purple, blue and green, as needed
2 cups buttercream frosting, tinted pale blue

Steps:

  • Preheat the oven to 350 degrees F. Stand the ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have 1 tin).
  • Whisk together the oil and eggs in a bowl. Add the cake mix, vanilla extract and 1 cup water and mix until no lumps remain. Divide the cake batter into 3 bowls. Tint each batter with a different color gel food coloring (pink, purple and green), adding as much as needed until the desired shade is reached.
  • Fill the cones with the batter, alternating colors, until halfway full (they expand as they bake). Using a skewer in an up-and-down motion, marble the batter in each cone 2 to 3 times. Bake until a toothpick inserted in the center of a cupcake comes out clean, 14 to 16 minutes. Let cool completely.
  • Meanwhile, microwave the pink, purple, blue and green melting candy wafers in 4 separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for 5 to 10 seconds at a time, stirring, until completely melted and smooth.
  • Pour the melted candy into mermaid tail silicone molds (2- to 3-inch tails), alternating colors. Place in the freezer for 6 to 8 minutes to set. Continue the process until you have enough mermaid tails.
  • Spread the cooled cupcakes with the blue frosting. Press a mermaid tail into the center of each cupcake, about 1/4 inch into the frosting.

CREAM CHEESE STUFFED CHOCOLATE CUPCAKES



Cream Cheese Stuffed Chocolate Cupcakes image

Notes about the recipe: Here's a chocolate alternative to the perfect yellow cake for your wedding cupcakes. Vinegar keeps the cake tender as it inhibits gluten from developing when beating the flour in the batter.

Provided by Food Network

Categories     dessert

Time 4h35m

Yield 24 servings

Number Of Ingredients 25

1/2 cup butter
1 1/2 cups superfine sugar
1 1/2 cups cocoa powder
Pinch salt
1 cup heavy cream
1/2 cup sour cream
1 teaspoon instant coffee crystals
1 1/2 teaspoons vanilla extract
Confectioners' sugar, as needed
4 ounces cream cheese
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
2/3 cup semi sweet chocolate chips
3 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 teaspoons white vinegar
1 tablespoon instant coffee crystals
1 tablespoon vanilla extract
Regular or silver cupcake paper liners

Steps:

  • Make the Fudgy Frosting: Melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. (It may look grainy or sandy.) In a bowl combine the cream, sour cream and coffee. Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the vanilla. Let cool until it thickens and becomes spreadable, about 3 hours. If too thin, stir in some confectioners' sugar.
  • Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend. Add the chips and mix a few seconds on low to just fold in.
  • Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps.
  • Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter. Drop a heaping teaspoon of the filling into the center of each. Bake for 30 to 35 minutes. Cool the cupcakes completely. Frost the cupcakes with the frosting.

STUFFED CHAMPAGNE CUPCAKES



Stuffed Champagne Cupcakes image

Make and share this Stuffed Champagne Cupcakes recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 1h50m

Yield 16-18 cupcakes

Number Of Ingredients 11

1 cup unsalted butter, room temperature
2 cups sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup champagne
1 teaspoon vanilla extract
5 large egg whites, whipped to a stiff peak
1 cup sugar, and edible decorations (mixed gold, white and silver sanding sugar)
4 cups vanilla buttercream frosting
sugar, for topping (silver and gold sanding sugar)

Steps:

  • Preheat oven to 350 degrees F. Insert gold liners into a medium cupcake pan; set aside.
  • In a bowl of a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. In a medium bowl, whisk to sift the flour, baking powder and salt.
  • Turn mixer speed to low and add the flour in 3 additions, alternating with the Champagne. Stir in the vanilla extract then remove the bowl from the stand mixer. Using a rubber spatula, fold in 1/3 of the whipped egg whites until completely combined, then add the remaining egg whites and fold until well incorporated.
  • Fill cupcake liners with batter 3/4 to the top and bake until set, about 22-24 minutes. Let cool completely on a wire rack.
  • Use a medium star piping tip to remove the center of the cake, making sure not to cut all the way through to the bottom. Alternately, use the tip of a small sharp knife to cut a hole in the middle of each cupcake, making sure to keep the sides and bottom intact. Remove the piece of cake and fill the hole with a spoonful of the mixed edible decorations. Replace cake to cover hole and use a pastry bag fitted with a medium star (Wilton 190) tip to pipe on frosting. Sprinkle the top with more sanding sugar and serve.

Nutrition Facts : Calories 330.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 149.2, Carbohydrate 52.9, Fiber 0.5, Sugar 37.7, Protein 3.3

CREAM FILLED CUPCAKES



Cream Filled Cupcakes image

Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.

Provided by Grace W.

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 50m

Yield 36

Number Of Ingredients 16

3 cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
¼ cup butter
¼ cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
  • In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
  • Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.9 g, Cholesterol 14.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 151.4 mg, Sugar 18.4 g

VANILLA STUFFED STRAWBERRY CUPCAKES



Vanilla Stuffed Strawberry Cupcakes image

Vanilla custard filled cupcakes made using Betty Crocker® cake mix and topped with strawberries make a wonderful dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 9

2 1/2 cups milk
3/4 cup sugar
1/3 cup all-purpose flour
2 egg yolks
2 teaspoons vanilla
1 box (16 oz) Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
2 teapoons vanilla
12 large fresh strawberries, cut in half, if desired

Steps:

  • In 3-quart heavy saucepan, stir together milk, sugar, flour and egg yolks with whisk. Cook over medium heat 10 to 12 minutes, stirring constantly, until thickened. Remove from heat; stir in 2 teaspoons vanilla. Transfer to bowl; press plastic wrap on surface of custard. Refrigerate until ready to assemble.
  • Heat oven to 325°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in 2 teaspoons vanilla. Spoon batter into muffin cups, filling completely full.
  • Bake 20 to 25 minutes or until golden brown and cracks in tops of cupcakes appear dry. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Scoop out centers of cupcakes, leaving 1/2-inch border on bottom and side. Spoon or pipe custard into centers of cupcakes. Top each with strawberry half. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 105 mg

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

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