Make the holidays memorable with these Pudding-Filled Gingerbread Cupcakes. All the great taste you remember from gingerbread recipes in the past plus a yummy pudding mix center makes for one unforgettable dessert. Make some room on the buffet for Pudding-Filled Gingerbread Cupcakes.
Prepare cake batter and bake as directed on package for 24 cupcakes, adding 2 Tbsp. molasses to batter before spooning into prepared muffin cups. Cool completely.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in remaining molasses. Spoon 1 cup pudding mixture into separate medium bowl; reserve for later use.
Spoon remaining pudding mixture into resealable plastic bag; seal bag. Cut one corner off bottom of bag; use to pipe pudding mixture into centers of cupcakes, adding about 1 Tbsp. to each.
Add cinnamon and COOL WHIP to reserved pudding mixture; mix well. Spoon into separate resealable plastic bag; cut one bottom corner off bag. Use to pipe COOL WHIP mixture onto tops of cupcakes; top with marshmallows.
Instead of piping the COOL WHIP mixture onto tops of cupcakes as directed, dip tops of cupcakes in the COOL WHIP mixture, then twist slightly and lift up to add a touch of flair. Or, you can simply spread the COOL WHIP mixture onto tops of cupcakes.
If you have a pastry bag, you can instead use that to pipe the pudding mixture into centers and onto tops of cupcakes as directed.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.