Best Spring Fling Cupcakes Recipes

SPRING FLING CUPCAKES

Steps:

• 1. Prepare cake batter as directed on package. Pour into 30 paper lined muffin cups, filling 2/3 full.
• 2. Bake 12-15 minutes or until golden brown and cracks feel dry. If baking in batches, refrigerate batter until ready to pour into muffin cups.
• 3. Cool cupcakes in pans for 10 minutes, then remove to wire racks to cool completely.
• 4. Mix dry pudding mix and pineapple in medium bowl. Gently, fold in Cool Whip. Spread onto cupcakes and decorate with fresh strawberries.

CARLEE'S CELEBRATE SPRING CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 24 muffin cups or line with paper liners.
• Place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. Beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes.
• Fill prepared muffin cups 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
• Allow cupcakes to cool thoroughly.
• Beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
• Beat thawed whipped topping into pudding mixture to make a creamy filling.
• Spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
• Press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.
• Spoon a heaping tablespoon of remaining pudding mixture about 1 1/2 inches across into the center of each cupcake to make a nest. Press chocolate sprinkles into edges of the nests; place 3 mini chocolate eggs into each nest.