Instant Pudding Cupcakes Recipe

Name: Instant Pudding Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 1/4 cups flour; 1/2 cup sugar; 5 3/8 tablespoons milk; 1 package instant pudding any flavor; 11/16 cup olive oil; 1 teaspoon baking powder; powdered sugar; 3 cups milk; 7 tablespoons sugar; 1 package instant pudding; ground cinnamon

Servings: persons

3 eggs
1 1/4 cups flour
1/2 cup sugar
5 3/8 tablespoons milk
1 package instant pudding any flavor
11/16 cup olive oil
1 teaspoon baking powder
powdered sugar
3 cups milk
7 tablespoons sugar
1 package instant pudding
ground cinnamon

1
Preheat oven to 360u00b0F.
2
In 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.
3
Add the milk, instant pudding, and olive oil and beat at medium speed for 2 1/2 minutes.
4
Add the baking powder and mix for a few more seconds.
5
Fill the wells of a cupcake tin with the batter, filling each well about 3/4 of the way full.
6
Sprinkle the batter with powdered sugar.
7
Bake for about 15-20 minutes.
8
Remove the cupcakes from the tin and place into a bowl.
9
Drizzle with 2 deciliters of milk.
10
In a medium saucepan, heat the remaining milk and sugar and bring to a boil.
11
Add the instant pudding powder, and cook according to the package instructions.
12
Cover the cupcakes with the custard and let it cool completely.
13
Top with ground cinnamon to taste.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 eggs, 1 1/4 cups flour, 1/2 cup sugar, 5 3/8 tablespoons milk, and more.

Yes, Instant Pudding Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Instant Pudding Cupcakes

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