Instant Pudding Cupcakes

As receitas lá de casa
Instant Pudding Cupcakes


Adding instant pudding to the batter for cakes and cupcakes, such as these, has long been a way to ensure that they remain wonderfully moist after baking (even by recipes from box cake mixes). This recipe takes that step even further by using instant pudding mix for the "frosting" as well. You can use pretty much any flavor of instant pudding for both batter and topping, but vanilla or chocolate are always safe bets and guaranteed crowdpleasers, especially among the younger set.


3 eggs
150 grams flour
100 grams sugar
100 grams milk
1 package instant pudding & pie filling (any flavor)
150 grams olive oil
1 teaspoon baking powder
powdered sugar
7 deciliters milk
7 tablespoons sugar
1 package instant pudding & pie filling
ground cinnamon


1Preheat oven to 360°F.
2In a kitchen mixer, combine the eggs and the sugar and beat for 3 minutes at medium speed. Increase the speed to high and beat for 3 more minutes.
3Add the milk, instant pudding, and olive oil and beat at medium speed for 2 1/2 minutes.
4Add the baking powder and mix for a few more seconds.
5Fill the wells of a cupcake tin with the batter, filling each well about 3/4 of the way full.
6Sprinkle the batter with powdered sugar.
7Bake for about 15-20 minutes.
8Remove the cupcakes from the tin and place into a bowl.
9Drizzle with 2 deciliters of milk.
10In a medium saucepan, heat the remaining milk and sugar and bring to a boil.
11Add the instant pudding powder, and cook according to the package instructions.
12Cover the cupcakes with the custard and let it cool completely.
13Top with ground cinnamon to taste.
Discover more recipes from As receitas lá de casa