St. Patrick's Day Cupcakes
Ingredients
- 1 (16-oz) pkg white cake mix
- 1 (3.9-oz) pkg instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 2 Tbsp vanilla extract, divided
- ½ tsp plus ⅛ tsp salt, divided
- ¾ cup butter, softened
- 1 (8-oz) block cream cheese, softened
- 4 cups powdered sugar
- Green food coloring
- ½ cup peanut butter
- 24 miniature milk chocolate-peanut butter cups
- Gold candy pearls
- 2 (4.5-oz) pkg rainbow sour candy belts, halved
Instructions
- Preheat oven to 350°F. Line a 24-cup muffin pan with paper baking cups. Beat cake mix, pudding mix, eggs, sour cream, oil, 1 Tbsp vanilla, and ½ tsp salt in a large bowl with a hand-held mixer or whisk until smooth, being careful not to over mix.
- Fill cups two-thirds full with batter. Bake 20 to 22 minutes or until a wooden pick inserted in center of a cupcake comes out clean; cool on wire racks.
- Meanwhile, beat butter and cream cheese in a large bowl with a hand-held mixer until light and fluffy, about 2 to 3 minutes.
- Slowly add sugar, beating until smooth. Beat in 1 Tbsp vanilla, ⅛ tsp salt, and desired amount of green food coloring.
- Add ½ tsp peanut butter to top of each peanut butter cup; top with gold candy pearls.
- Decorate each cupcake with a candy strip to resemble a rainbow and a peanut butter cup to resemble pot of gold.
Nutritional Information
| Main | Total | |
| Servings | 24 | |
| Calories |
393
|
393
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 4 | 4 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 402 | 402 |
| T. Sugs (g) | 39 | 39 |
| A. Sugs (g) | 38 | 38 |
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