The Baking ChocolaTess Blog

Easy Carrot Cake Cookies with Cream Cheese Frosting

Mar 21, 2023 · Leave a Comment

Are you looking for a delicious, easy-to-make carrot cake cookie recipe? Look no further than these Carrot Cake Mix Cookies! With a few simple ingredients, you can make these delicious cookies topped with a sweet cream cheese frosting in no time.

Perfect for Easter, spring and whenever you're craving carrot cake and cookies together! You'll love these Easy Upgrade Cake Mix Cookies too! Let’s get baking!

Easy Carrot Cake Cookies with Cream Cheese Frosting!

This carrot cake mix cookie recipe for these soft, chewy and delicious carrot cookies could not be easier! Made from a boxed carrot cake mix, we transformed carrot cake mix into cookies with yummy add-ins, like white chocolate chips, coconut and walnuts, and topped them with a super, simple creamy cream cheese frosting!

We love how these Carrot cake mix cookies are an easy and delicious way to put a twist on a classic dessert. With just a few simple ingredients, you can make cookies that have all the flavors of carrot cake in each bite. Plus, you can get creative and make your own variations depending on your tastes!

Ingredients You Need

Carrot Cake Cake Mix Cookies Recipe

1 box Carrot Cake Mix, 15.25-ounce, I used Duncan Hines
2 eggs
½ cup oil
1 cup of add-ins, we used white chocolate chips, walnuts and coconut, but you could use raisins, chocolate chips as well.

Cream Cheese Frosting Recipe

½ cup (1 stick) unsalted butter softened
8 oz cream cheese, softened
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar

How to Make Carrot Cake Mix Cookies

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
Using mixer, beat ingredients on low speed for 30 seconds, then increase speed to medium for a minute. Scrape down the sides and make sure everything is mixed in. The batter will be thick.
Fold in any mix ins. We went with white chocolate chips, coconut and walnuts!
Use a 2 tablespoon cookie scoop or drop by a rounded heaping tablespoon onto a baking sheet. Press down slightly with your fingers to flatten.
Bake cookies for 11-12 minutes. Allow to cool for a couple of minutes before transferring to a cooling rack.
Make the frosting and make sure cookies are completely cooled before frosting or eat as they are! These are super amazing without the frosting as well, especially when you add in the white chocolate chips!

How to Make Cream Cheese Frosting

Using mixer, beat butter and cream cheese until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
Use to frost completely cooled cookies.

Frosting the Cookies

To Frost Cookies, I used a ziplock bag, filled it with some of the frosting, then I snipped a hole in one of the corners and piped my cookies with a thin layer of cream cheese frosting and added some shredded coconut on top.
Take some of the frosting and make orange and green frosting by adding some food coloring gel and mixed them up in separate bowls. Again, I used ziplock bags as pastry bags, with each of the colored frostings and snipped a small hole and made a carrot on top of each of the cookies.
You can also frost these cookies with an offset spatula or butter knife if you don't want to pipe the frosting on top.
Frosting Shortcut - If you want a frosting shortcut, just pick up some cream cheese frosting from the store in the tubs in the cake aisle, where you'll also find the carrot cake mix. I prefer the homemade cream cheese frosting to store-bough, but in a pinch, this works!

Creative Variations

On top of the cookies, besides making carrots out of frosting, there are other creative variations you can use to decorate your cookies.

You can also add some sprinkles, finely chopped walnuts or pecans on top, shredded coconut - you could even color it green (by adding some green food coloring to it) and and add some colorful jelly beans in the middle or add some Cadbury eggs, much like a nest.

Get creative with what you have, when you want to dress them up a bit when it comes to Easter celebrating or a special birthday!

Storing Cookies

Store carrot cookies in a tightly sealed container for up to 6 days.

Enjoy the sweet aromas and taste of these easy carrot cake mix cookies with cream cheese frosting! Whether you share them with family or keep them all for yourself, you’re sure to love these spiced treats, perfect for any time of day.

Now that you know how to make this easy carrot cake cookie recipe, why not bake up a batch today? Share your creations with us in the comments below or on social media using the hashtag #carrotcakecookies.

More Fun Spring and Easter Ideas!

Easy Carrot Cake Cookies with Cream Cheese Frosting

Kim Lange

With a few simple ingredients, you can make easy delicious Carrot Cake Mix Cookies topped with a sweet cream cheese frosting in no time.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Dessert

Servings Cookies

Calories

Ingredients

Carrot Cake Cake Mix Cookies

1 box Carrot Cake Mix 15.25-ounce, I used Duncan Hines
2 large eggs
½ cup oil
1 cup of add-ins we used white chocolate chips, walnuts and coconut, but you could use raisins, chocolate chips as well.

Cream Cheese Frosting

½ cup unsalted butter softened
8 oz cream cheese softened
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar

Instructions

Carrot Cake Cake Mix Cookies

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
Using mixer, beat ingredients on low speed for 30 seconds, then increase speed to medium for a minute. Scrape down the sides and make sure everything is mixed in. The batter will be thick.
Fold in any add-ins. We went with white chocolate chips, coconut and walnuts!
Use a 2 tablespoon cookie scoop or drop by rounded heaping tablespoons onto a baking sheet. Press down slightly with your fingers to flatten.
Bake cookies for 10-12 minutes. Allow to cool for a couple of minutes before transferring to a cooling rack.
Make the frosting and make sure cookies are completely cooled before frosting or eat as they are!

Cream Cheese Frosting

Using mixer, beat butter and cream cheese until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
Use to frost completely cooled cookies.

How to Frost & Decorate Cookies

To frost the cookies,I used a ziplock bag, filled it with some of the frosting, then I snipped a hole in one of the corners and piped my cookies with a thin layer of cream cheese frosting and added some shredded coconut on top. Then I took some of the frosting and made orange and green frosting by adding some food coloring gel and mixed them up in separate bowls. Again, I used ziplock bags as pastry bags, with each of the colored frostings and snipped a small hole and made a carrot on top of each of the cookies. You can also frost with an offset spatula or butter knife. On top, you can also add chopped walnuts, sprinkles, jelly beans or whatever you wish! Get creative with what you have!

Notes

Store carrot cookies in a tightly sealed container for up to 6 days.

Keyword cake mix, carrot cake, cookies, easter, spring dessert

Tried This Recipe?Let us know how it was by commenting below!

Cute Easter Bunny Sugar Cookies

Mar 16, 2023 · Leave a Comment

Calling all bakers! Take your delicious Easter cookie recipes up a notch this year with these Cute Easter Bunny Sugar Cookies! These fun and creative treats are sure to be a crowd pleaser, with their festive spring theme and simple ingredients.

You'll Love these Easter Egg Sugar Cookies too! Both are the same dough, same frosting, but we used different cookie cutter shapes!

Why Are Easter Bunny Face Sugar Cookies So Cute?

Because a huge bowl of adorable, frosted Easter Bunny sugar cookies is enough to make anyone's heart melt. Who could resist those little ears, smiling eyes, and noses? It's no wonder these yummy treats have become symbols of springtime, fun, and family.

If you're looking for a delicious way to get into the Easter spirit, baking these sweet Easter Bunny sugar cookies is a surefire way to do it. Here, we'll walk you through all the steps from start to finish: from making the dough, rolling out the cutouts, and finally, decorating the cookies.

With our tips, you'll be able to easily create a batch of gorgeous Easter Bunny face sugar cookies that everyone in the family can enjoy.

Ingredients to Create the Sweet Cookie Dough

Easter Bunny Sugar Face Cookies Recipe

all-purpose flour, spooned and leveled
baking powder
unsalted butter, cold & cut into cubes (can also use salted butter, omit salt)
granulated sugar
egg
salt
vanilla extract
almond extract

Easy Buttercream Frosting Recipe

unsalted butter, room temperature
powdered sugar
salt
vanilla extract
milk of choice or heavy cream
assorted sparkling sand sugars and/or shimmering sugar dust (OH! SWEET ART - Easter Disco Cake SET (7 colors) Baby Pink/ Baby Blue/ Baby Violet/ Baby Yellow /Baby Green/ Baby Orange)

Tools To Get Started

Mixer
Rolling Pin
Easter Cookie Cutters – Here are the exact Ann Clark 3 piece easter cookie cutters I used for these photos. You can use any bunny face cutters you may have, but I love love this set with the large egg, the cute bunny face and the peep inspired cut out cookie cutters!
Sanding Sugar Sprinkles Or Disco Glitter – Any sprinkles you want to use will be fun and can be found in the baking aisle or online. These sanding sugar sprinkles or this (OH! SWEET ART - Easter Disco Cake SET makes them fun and sparkly and so simple to use! Much easier than making frosting and coloring the frostings separately, and still getting all the pretty colors on top!
Decorating with vanilla buttercream, you need: A knife or small icing spatula to ice the cookies or use a piping/pastry bag or ziplock bag and fill it with frosting. Snip a small hole or use a medium sized round tip and outline the egg and fill it in with frosting. Then smooth it out with a knife or small icing spatula. You could also use my sugar cookie icing as well!
Baking sheets and parchment paper. I like using my USA Pan half baking sheets for cookies and parchment paper to make everything easier!

How to Make Bunny Face Shaped Sugar Cookies

Bunny Face Shaped Sugar Cookies

Line baking sheets with parchment paper, set aside.
Whisk together the flour, salt and baking powder, set aside.
Using mixer, cream together the cold, cubed butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
Roll dough on a floured surface to about ⅓" to ⅜" thickness preferred and cut into shapes using bunny shaped cookie cutter.
Place cut out cookies on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
Bake for 10-12 minutes until just barely golden on the bottoms, being careful to not over-bake.
Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before frosting.

Cookie Tips

Make sure your butter is cold and cut into cubes! This helps the cookie dough stay cold to hold their shape better.
Once you cut out your cookies with your egg cookie cutter, just flash-freeze the dough for 10 minutes in the freezer, then bake away! I've found if I put one tray of cut out cookies in the freezer, and put the other cookie sheet in the fridge for 15-20 minutes while I wait for the first batch to bake. By doing this, it keeps the cookies from spreading to hold their lovely bunny shape!
Make sure you measure your flour correctly. Fluff up the flour. Lightly spoon the flour into your dry-cup measurement, without packing it down. Scrape off the excess with a straight edge by using the handle of a spoon or knife.
Don't over bake your cookies. Overbaking will make them brown colored and they won't be soft and bakery style cookies!
Once the cookies are frosted, allow cookies to set about 3 hours or overnight before stacking.
Frosting can be homemade or you can use store-bought buttercream frosting for an easy shortcut!

How to Make Easy Buttercream Frosting

Using mixer, mix together the butter, ½ of the powdered sugar, vanilla, salt and ½ of the milk until mixed well. Add remaining powdered sugar and add more milk until you get the consistency you want for cookies.

Cookie Decorating Tips and Techniques

To start decorating the cookies, use a spatula or knife to cover the cookies or add frosting to a pastry bag with a small or medium tip and pipe onto cookies, then smooth out the frosting on top a bit.
To make the cute face, take some of the buttercream frosting and make a pink and a brown/black color. You won't need a lot of frosting for these small features.
For the brown/black frosting, place the frosting in pastry bag to pipe out eyes and nose with small round tip or if using a ziplock bag, snip a hole out of one of the corners to pipe out the eyes and nose, and mouth if you wish.
For the pink frosting, again, place the frosting in a pastry bag with a small round tip or or if using a ziplock bag, snip a hole out of one of the corners to pipe out the cute little cheeks and filled in the bunny ears.
I added some shimmery dusting powder, called rainbow on top, but you can leave as is, or add some shredded coconut or clear sanding sugar if desired. It's up to you how you want your bunnies to look!
Add any extras you wish, I added some rainbow ties out of rainbow candy and some of them I added mini m&m's for the eyes.
Allow cookies to set about 3 hours or overnight before stacking.

Tips on Storing Your Easter Bunny Sugar Cookies

These cookies can be prepared ahead and served later by keeping them in an airtight container on the countertop for a few days.
We don't recommend refrigerating the cookies because that can dry them out faster.

How to Freeze Baked Cookies

Freezing baked cookies -Freeze baked unfrosted cookies in layers, separated by parchment or waxed paper, in an airtight container. Add frosting after you've thawed the cookies out.

Easter Bunny Sugar Cookies are a fun and creative way to celebrate the Easter season with your family and friends! With simple ingredients and a little bit of creativity, you can create a delicious treat that everyone will love. So this Easter season, take your cookie recipes up a notch with these Easter Bunny Sugar Cookies!

Get started on your Easter Bunny Sugar Cookies now and show off your baking skills this Easter!

More Fun & Festive Holiday Dessert Ideas!

Cute Easter Bunny Sugar Cookies

Kim Lange

Take these Delicious Easter cookie recipes up a notch this year with these Cute Easter Bunny Sugar Cookies! Fun & creative treats for Spring!

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 12 mins

Flash Freeze 10 mins

Course Dessert

Servings Large Cookies

Calories

Ingredients

Bunny Shaped Sugar Cookies

3 cups all-purpose flour spooned and leveled
2 teaspoons baking powder
1 cup unsalted butter cold & cut into cubes can also use salted butter, omit salt
1 cup granulated sugar
1 large egg
½ teaspoon salt
2 teaspoons vanilla extract
¼ teaspoon almond extract

Easy Buttercream Frosting & Edible Glitter/Sanding Sugar

1 cup unsalted butter room temperature
3 - 4 cups powdered sugar
¼ teaspoon salt
2 teaspoons vanilla extract
2-4 tablespoons milk of choice or heavy cream
Assorted sparkling sand sugars and/or shimmering sugar dust I used OH! SWEET ART - Easter Disco Cake SET 7 colors Baby Pink/ Baby Blue/ Baby Violet/ Baby Yellow /Baby Green/ Baby Orange
food coloring Pink, Brown/Black food coloring

US Customary - Metric

Instructions

Easter Bunny Sugar Cookies

Line baking sheets with parchment paper, set aside.
Whisk together the flour, salt and baking powder, set aside.
Using mixer, cream together the cold, cubed butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
Roll dough on a floured surface to about ⅓" to ⅜" thickness preferred and cut into shapes using egg shaped cookie cutter.
Place cut out cookies on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
Bake for 10-12 minutes until just barely golden on the bottoms, being careful to not over-bake.
Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before frosting.

Easy Buttercream Frosting

Using mixer, mix together the butter, ½ of the powdered sugar, vanilla, salt and ½ of the milk until mixed well. Add remaining powdered sugar and add more milk until you get the consistency you want for cookies.

How to Decorate Bunny Faces

To start decorating the cookies, use a spatula or knife to cover the cookies or add frosting to a pastry bag with a small or medium tip and pipe onto cookies, then smooth out the frosting on top a bit.
To make the cute face, take some of the buttercream frosting and make a pink and a brown/black color. You'll need more pink than brown/black frosting.
For the brown/black frosting, place the frosting in pastry bag to pipe out eyes and nose with small round tip or if using a ziplock bag, snip a hole out of one of the corners to pipe out the eyes and nose, and mouth if you wish.
For the pink frosting, again, place the frosting in a pastry bag with a small round tip or or if using a ziplock bag, snip a hole out of one of the corners to pipe out the cute little cheeks and filled in the bunny ears.
I added some shimmery dusting powder, called rainbow on top, but you can leave as is, or add some shredded coconut or clear sanding sugar if desired. It's up to you how you want your bunnies to look!
Add any extras you wish, I added some rainbow ties out of rainbow candy and some of them I added mini m&m's for the eyes.
Allow cookies to set about 3 hours or overnight before stacking.

Keyword buttercream frosting, cookies, easter, sugar cookies

Tried This Recipe?Let us know how it was by commenting below!

25 Quick and Easy Easter Peep Dessert Treats

Mar 15, 2023 · Leave a Comment

25 Quick and Easy Easter Peep Dessert Treats are here! This Easter, celebrate with some delicious and easy-to-make Easter Peep treats. We present to you 25 delicious recipes that are not only full of flavor, but also quick and easy to make - perfect for busy moms who don’t have a lot of time to spend in the kitchen.

With such a wide variety of treats to choose from, you’re sure to satisfy even the pickiest of eaters and create a memorable Easter experience that your loved ones will cherish for years to come.

What Are Peeps?

Peeps® are those little marshmallow chicks, eggs and bunnies coated in brightly colored sugar and will be adorning Easter baskets everywhere! Not everyone likes Peeps, however, so I'm dedicating this roundup to my son, Derek as a fun jab. He is not a fan, but we have to laugh about it because I'm a huge fan! PEEP LOVERS will always love peeps!

25 Quick and Easy Easter Peep Dessert Treats

Peeps Sugar Cookies @ When is Dinner?

Peeps Sugar Cookies are fun Easter cookies that are shaped like bunnies and topped with spring-colored frosting and sanding sugar. These homemade cookies are easy to make and perfect for the holiday!

Instant Pot Layered Rice Krispie Treats Using Peeps @ Crystal & Comp

Did you know you can use your Instant Pot to make the rice krispie treats? Have you ever used Peeps to make Rice Krispie Treats? Peeps are color coated marshmallows, so they are the perfect way to make your treats festive using your instant pot!

Easter Charcuterie Board @ Aubrey's Kitchen

This Easter Charcuterie Board is the perfect dessert candy dessert board to serve at your next Easter party or Springtime Brunch. Packed full of Easter candy charcuterie board ideas from chocolate bunnies, to peanut butter Easter eggs, to marshmallow peeps, this is an Easter dessert that the adults and kids will love!

Peeps Easter Rice Krispie Treats @ Fun Family Meals

Peeps Rice Krispie Treats are the perfect treat, and make these Easter Rice Krispie treats so easy and fun for the kids! With bright, rainbow colors from pink, yellow, blue, and purple Peeps marshmallow bunnies and chicks, you’ll love how simple these are to make.

Chocolate Covered Easter Peeps @ Vibrant Guide

These delicious chocolate covered peeps, are the perfect easy treat for Easter! They are not only adorable, but super easy to make, and take 5 minutes! They are absolutely delicious, and the perfect Easter dessert!

Easter Peeps Cupcakes Recipe @ Vibrant Guide

These delicious Easter peeps cupcakes are so yummy, as well as adorable! They are the perfect addition to an Easter party or lunch, and are so easy to make. In addition, children will absolutely fall in love with this recipe!

Easter Dirt Cake @ Amanda's Cookin'

The sweetest no-bake dessert there ever was, this Easter dirt cake is hopping with adorable bunny Peeps, chocolate candies, and shredded coconut grass on top of a classic oreo dirt cake base.

Easter Dirt Cake Cups @ Belle of the Kitchen

These adorable Easter Dirt Cake Cups are the perfect spring time treat. A festive bunny Peep tops layers of pudding, whipped cream, and crushed Oreos that no one will be able to resist!

Easter Peep Cake @ Little Sunny Kitchen

An Easter Layer Cake decorated with Bunny Peeps, coconut grass and chocolate eggs is perfect for the holiday. Learn how to make this fun, colorful dessert.

Easter Peeps Pops @ Love From The Oven

Ahh, how cute are these darn Peeps Pops? We're totally in love with them!

Air Fryer Peeps Rolls @ Recipes From The Pantry

A delicious 3-ingredient dessert that’s ready in under 20 minutes using Peeps and an Air Fryer! I love this as one of our peeps dessert recipes!

Homemade Peeps @ Live to Sweet

I know that Easter is reeeeally close, but you still have time to whip these Homemade Peeps up before the holiday! Seriously, SO much better than the ones at the store!

Easter Peeps S’mores Dip @ On My Kid's Plate

Peeps S’mores Dip is a super easy Easter dessert that kids and adults will both love. Simple and very colorful, this marshmallow and chocolate dessert is then baked to gooey perfection. Use classic graham crackers or your favorite butter cookies for dipping.

Peeps Bunny Bark @ Love From The Oven

This fun and easy Peeps Bunny Bark is perfect for Easter and is a fun twist on the colorful unicorn bark trend!

Peeps Poke Cake @ Nourish Plate

Celebrate Easter with a fun pastel-colored Peep Poke Cake! This fluffy vanilla cake is made with a shortcut white cake mix, poked and filled with cheesecake vanilla pudding, and topped with a sweet, creamy whipped topping, then studded with colorful Easter Peeps and crunchy Easter M&M’s. Every bite of this delicious treat will have you hopping with joy!

Easy Sunflower Cupcakes (Made With Peeps!) @ Dancing With the Rain

These Easy Sunflower Cupcakes are made with Peeps! A tasty and fun treat that will become your favorite part of baking in the spring.

Peeps in a Blanket @ Bitz N Giggles

Marshmallowy goodness and cuteness make these the perfect Spring snack!

Peeps Cake With Marshmallow Frosting @ Bitz N Giggles

This cake incorporates bits of Peeps right into the baking process, producing a colorful and slightly sweetened cake with a fluffy, marshmallow frosting that literally melts in your mouth!

peeps dessert recipes

Easy Peeps Rice Krispie Bird's Nest @ A Hundred Affections

If you’re looking for a quick, easy Easter treat that you can throw together, this is it! Try these no-bake Rice Krispie Bird’s Nests. There are 3 different ways you can make them – a nest with eggs, a chick nest with eggs, and a bunny patch! Here's 2 peeps dessert recipes!

peeps dessert recipes

PEEPS Bunny Cupcakes @ The Soccer Mom

Easy recipe for cute and colorful Easter Bunny Cupcakes made with Peeps!

Easter Peeps Cocktail @ Simple Sips At Home

Looking for a fun drink to enjoy at Easter brunch this year? Look no further. This peeps cocktail is creamy and delicious and comes topped with the most iconic Easter candy around. Read on for the recipe and make a batch of these drinks for your Easter celebration. Who wouldn't want to celebrate this as one of our most fun peeps dessert recipes!

Peeps Popcorn Balls - Colorful Easter Treats @ Hungry Happenings

Multi-colored popcorn balls made using brightly colored marshmallow Peeps.

Easter Bunny Peep Cupcakes @ The Baking ChocolaTess

O my gosh...How freaking cute are these Easter Bunny Peep Cupcakes? I love Peeps! These adorable cupcakes for Easter are super simple to make! Perfect for spring and obviously Easter! Kids and adults alike will get hopping for these fun and festive cupcakes!

Peeps Rice Krispie Treats @ How to Make Cereal Treats

Multi-colored cereal treats made using pink, yellow, blue, and purple marshmallow Peeps, salted butter, and Rice Krispies Cereal.

Mini Lemon Bundt Cakes with Peeps @ The Baking ChocolaTess

Mini Lemon Bundt Cakes! These sweet little Lemon Bundt Cakes are the perfect citrusy mini cakes to serve up, glazed with a delicious, fresh lemon zest icing. These are perfect for spring and summer inspired desserts when you want elegant, fancy cakes to impress for whatever the occasion!

Easter Peep Chocolate Covered Graham Crackers @ The Baking ChocolaTess

Easter Peep Chocolate Covered Graham Crackers! Enjoy a fun, festive treat this Easter by making delicious homemade peep treats with our easy chocolate graham cracker recipe! This easy, no-bake marshmallow treat is a perfect last minute dessert to bring to Easter brunch, Easter baskets, parties or gifting! One of our favorite peeps dessert recipes!

No matter what type of Easter Peep desserts you make, you’re sure to satisfy even the pickiest of eaters and give your family and friends a truly memorable Easter experience. With our 25 easy and delicious recipes, you can create a unique Easter atmosphere with treats that everyone will love.

Check out our 25 Quick and Easy Easter Peep Treats recipes now and start creating some sweet and tasty memories with your family this Easter! Let's celebrate our peeps dessert recipes!

More Easter Treats To Make!

Easter Peep Chocolate Covered Graham Crackers

Mar 15, 2023 · Leave a Comment

Easter Peep Chocolate Covered Graham Crackers! Enjoy a fun, festive treat this Easter by making delicious homemade peep treats with our easy chocolate graham cracker recipe!

This easy, no-bake marshmallow treat is a perfect last minute dessert to bring to Easter brunch, Easter baskets, parties or gifting! More Peep treats you'll love are these Easter Bunny Peep Cupcakes and these 25 Quick and Easy Easter Peep Dessert Treats!

What are Easter Peep Graham Crackers?

Made with crunchy graham crackers covered in sinfully velvety chocolate, these are a fun sweet treat that can be made year-round! Start with our easy to make chocolate covered graham crackers recipe which is basically melting chocolate and covering the graham crackers with the melted chocolate! Then, simply top each chocolate graham cracker with a cute little marshmallow peep for a unique twist on Easter desserts!

Keep them simple or add some sprinkles to really make them super adorable! We love these sweet Wilton Easter Micro Mix Sprinkles!

Why We Love These Easter Peep Treats

The peep marshmallow is super fluffy, I can't resist them, especially on chocolate covered graham crackers!
Our homemade chocolate covered graham crackers are fast and easy to make to make!
Making these marshmallow-inspired treats at home is way more economical than buying ready-made.
You can make them with colored chocolate melts, white chocolate, dark chocolate or milk chocolate chips or bars!
Make them as colorful as you like! It is Easter, right? We love to add Wilton Easter Micro Mix Sprinkles to really make them pop with color!
Fun to devour chocolate, graham cracker and marshmallow together! It's kind of like a s'more only it's not toasted and it tastes amazing!
Made with crunchy graham crackers covered in sinfully smooth chocolate, they’re a fun sweet treat that can be made year-round with or without the peeps! Make them different for the holidays with color coordinating sprinkles, candies and chocolate colors!

Ingredients You Need for A Batch of Peep Treats!

8 graham crackers squares
1 ½ cups or 12 oz. any color of chocolate melts, chocolate chips or chocolate bar (use any leftover chocolate for drizzles, if desired). I like using the Wilton chocolate melts for these.
8 Peeps
Sprinkles

Easy Step-by-Step Instructions for Peep Graham Crackers - Bringing the Easter Treats to Life

Microwave chocolate for 2 to 3 minutes, stopping to stir after every minute until the chocolate is smooth.
Place a graham cracker into the melted chocolate, turn it over with a spoon to cover all sides, then lift it out with a fork and shake off the excess chocolate place it on wax paper or parchment paper lined baking trays.
Add the Bunny Peep to the top, followed with sprinkles. Do these one at a time, because the chocolate will be setting up.
Let the graham crackers sit until the chocolate is completely set, or put them into the refrigerator to speed up the process.

Get Creative With Your Easter Peep Treats

Place in Easter baskets, tins, gift to friends or place on Easter displays at brunch or devour on the spot! These chocolate dipped treats make such beautiful gifts!

Chocolate Tips for Making the Perfect Treats

You can also use white chocolate melts/chips/bar and color the chocolate with oil based candy coating to also use less chocolate, but create more colors.
For simple colored chocolate, use Wilton's Candy Melts easily, without any fuss or Ghirardelli Chocolate Candy Coating. Wilton has a melting pot you can use, if you desire.
If the chocolate is too thick for dipping the graham crackers, add a ½ teaspoon or 2 of coconut, vegetable or canola oil to thin it out.
To prevent the chocolate from seizing, make sure water does not come into contact with the chocolate and that you do not burn the chocolate while melting it.
Timing is essential. When dipping the graham crackers into the chocolate, once you've placed them on the parchment lined baking pans, they will set up pretty quickly. So work quickly when adding peeps and sprinkles, so they adhere to the chocolate when making this chocolate graham cracker recipe!

Storing Homemade Easter Chocolate Graham Crackers

Store fresh easter peeps graham crackers up to 2 weeks completely sealed. Make sure they are completely set before stacking them together.

Easter Chocolate Graham Crackers are a delicious Easter snack for any gathering. With the right ingredients and some creativity, you can make a beautiful and tasty Easter treat. And with just a few simple steps, you can create a masterpiece that is sure to please. So get creative and make something special this Easter season.

Put your skills to the test and make these delicious Easter Peep treats with my easy chocolate graham cracker recipe. Don't forget to share your creations with us in the comments below!

More Fun Festive Treats!

Easter Peep Chocolate Covered Graham Crackers

Kim Lange

Enjoy a fun, festive treat this Easter by making delicious homemade peep treats with our easy chocolate graham cracker recipe! Simple and adorable!

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 mins

Course Dessert

Servings Servings

Calories

Ingredients

Ingredients You Need for A Batch of Peep Treats!

8 graham crackers squares
1 ½ cups or 12 oz. any color of chocolate melts chocolate chips or chocolate bar (use any leftover chocolate for drizzles, if desired). I like using the Wilton chocolate melts for these.
8 Bunny Peeps or whatever Peeps you want to use!
Pastel Sprinkles I used Wilton's Easter Micro Mix

US Customary - Metric

Instructions

Microwave chocolate for 2 to 3 minutes, stopping to stir after every minute until the chocolate is smooth.
Place a graham cracker into the melted chocolate, turn it over with a spoon to cover all sides, then lift it out with a fork and shake off the excess chocolate place it on wax paper or parchment paper lined baking trays.
Add the Bunny Peep to the top, followed with sprinkles. Do these one at a time, because the chocolate will be setting up.
Let the graham crackers sit until the chocolate is completely set, or put them into the refrigerator to speed up the process.

Keyword chocolate, easter, graham crackers, party treats

Tried This Recipe?Let us know how it was by commenting below!

Easter Carrot Cake Cupcakes

Mar 13, 2023 · Leave a Comment

Our adorable, moist and fluffy Easter Carrot Cake Cupcakes are so fun and festive! Cupcakes topped with a super luscious traditional tangy cream cheese frosting or a smooth milk chocolate cream cheese frosting, you choose! Easy to decorate ideas!

Carrot Cake Cupcakes are a must for Springtime baking! You'll also want to give this Carrot Cake Poke Cake a try!

Enjoy Easter Carrot Cake Cupcakes with Your Family

These Easter Carrot Cake Cupcakes combine the best of both worlds: a moist and flavorful traditional carrot cake, but in cupcake form. With a hint of cinnamon and full of freshly grated carrot, these cupcakes are a delicious way to celebrate spring. The cream cheese frosting makes these irresistible!

Perfect little treat for all the spring things, like Easter brunch, Mother’s Day, Baby showers, Weddings, and the list goes on doesn't it? Yasss!

Why We Love These Easter Carrot Cake Cupcakes

Everyone loves carrot cake! A great reason to make and share these individual cupcakes when it comes to celebrating and party fun!
You will love the flavor and texture these cupcakes have in each bite you take with the luscious cream cheese frosting on top! Traditional Cream cheese frosting is a must, but we love the chocolate cream cheese too!
You can make these cupcakes homemade or to save time; use a simple shortcut using a carrot cake mix, and the same goes with the frosting.
The homemade frosting is so easy to whip up in a few minutes and much better than store-bought cream cheese frostings. You can definitely tell the difference!
Easy to decorate with simple colored frostings to make carrots on top or add eggs, sprinkles, candy bunnies or whatever you want on top! Make them your way and let the kids help to make it fun family project!
Spring, Easter, it doesn't matter, these cupcakes will always be a favorite!

Ingredients You Need

This recipe makes 24 cupcakes, halve recipe for 12 cupcakes.

Carrot Cake Cupcakes Recipe

all-purpose flour - make sure to measure flour correctly
baking soda
baking powder
ground cinnamon
salt
eggs
granulated sugar
brown sugar, packed
vegetable oil - canola can also be used
Greek yogurt, or sour cream - adds moisture to cupcakes
vanilla extract
freshly grated carrots
Optionals: raisins, chopped walnuts, coconut

Shortcut Quick & Easy Carrot Cake Cupcakes Recipe

1 box favorite Carrot Cake Mix, plus instructions how to bake cupcakes on box, with eggs, oil and water.

Cream Cheese Frosting Recipe

cream cheese, room temperature or softened
butter, softened
powdered sugar, more as needed
vanilla extract
pinch of salt
green/orange food gel color to make the cute carrots on top!
Optional decoratives, sweetened shredded coconut, m&m's, jelly beans

Chocolate Cream Cheese Frosting Recipe

Cream Cheese Frosting Recipe, above
unsweetened cocoa powder
chocolate sprinkles
Optional decoratives: Cadbury eggs, gummy bunnies, jelly beans

Make the Carrot Cake Batter

Preheat oven to 350°F. Line cupcake pan with paper liners and set aside.
Dry Ingredients: Whisk together the flour, baking soda, baking powder, cinnamon and salt in a bowl. Set aside.
Wet Ingredients: In a large bowl, using mixer, beat the eggs for 2-3 minutes. Add in sugar, oil, Greek yogurt/sour cream and vanilla and mix until combined.
Gradually add in dry ingredients and mix together until combined. Fold in carrots.
Fill cupcake liners ⅔ full and bake for about 18-22 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool.

Make the Easter Cream Cheese Frosting

To make cream cheese frosting, using mixer, mix together the cream cheese and butter. Slowly mix in the powdered sugar. Add in vanilla and mix until combined.
To make chocolate cream cheese frosting, make the cream cheese frosting and then add in unsweetened cocoa powder. Beat until well-incorporated into the frosting & be sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
Frost completely cooled cupcakes.

Decorating Your Cupcakes

Frosting the Cupcakes with the Cream Cheese Frosting

Just frost butter knife-style, but if you wanna get fancy, transfer it to a plastic bag or similar tool for piping the frosting on top with your favorite tip!
Top with some sweetened shredded coconut on top, if desired.
Take some of your frosting and place in two separate bowls. Add orange food coloring gel to one and green food coloring gel to the other bowl.
Mix up and place orange frosting into a plastic bag or similar tool for piping and pipe out carrots on top of each of the cupcakes. I used a ziplock bag and cut out a hole on the end to pipe my carrots out.
Place green frosting into another ziplock bag and make some leaves on the top of the carrots. Can use a leaf tip if you have one.

How to Pipe a Carrot Decoration

Fit the piping bag with round decorating tip 12 and fill with orange frosting.
Hold the decorating bag at slightly less than 90 degree angle. Position tip slightly above the surface.
Using heavy pressure, begin squeezing at the top of the carrot. Lift tip slightly, letting the frosting fan out generously.
Gradually relax pressure to taper shape as you pull back. When the carrot is the desired length, relax pressure and pull the tip back without lifting it off the surface to pull the end to a point.
Place green frosting into another ziplock bag and make some leaves on the top of the carrots. Can use a leaf tip if you have one.

Frosting the Cupcakes with the Chocolate Cream Cheese Frosting

Frost butter knife-style, or if you wanna get fancy, transfer it to a plastic bag or similar tool for piping the frosting on top with your favorite tip!
Top with chocolate sprinkles on top, if desired.
Add your favorite Easter candies like a nest of eggs in the middle or whatever looks good!

Shortcut Recommendation for Easter Cupcakes

If you're wanting to do a shortcut to make life easier, my recommendation is to make the carrot cake mix cupcakes with homemade frosting(s)! I'm super picky about my frosting on cupcakes and it can make or break a cupcake quickly . Many of them taste waxy, lack taste, and no structure when you want to decorate.

Storing Carrot Cake Cupcakes

Refrigerator: Because these have cream cheese frosting, you should store them in the fridge and enjoy within a couple of days. These cupcakes will last up to 4 days when stored in an airtight container in the fridge.
Freezing: Completely cooled and unfrosted cupcakes can be stored in zip-top freezer bags for up to 3 months.

Can I add Nuts or Raisins?

If you prefer, add both chopped nuts and raisins into the carrot cake batter for more texture!

This carrot cake cupcake recipe provides a unique twist on the traditional classic. With just the right balance of spices, sweetness and freshly grated carrots, they make the perfect festive dessert.

So this Easter, surprise your family and friends with a tasty treat that's as pretty as it is delicious. Enjoy!

More Easter Ideas!

Easter Carrot Cake Cupcakes

Kim Lange

Celebrate Easter with the perfect Carrot Cake Cupcakes recipe- made with a delicious cream cheese or milk chocolate cream cheese frosting.

No ratings yet

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Prep Time 20 mins

Cook Time 18 mins

Course Dessert

Servings Servings

Calories

Ingredients

Homemade Carrot Cake Cupcakes Recipe

2 ½ cups all-purpose flour spooned and leveled
1 teaspoon baking soda
1 ¼ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
4 large eggs
1 ½ cups granulated sugar
½ cup brown sugar packed
1 cup vegetable oil
½ cup Greek yogurt or sour cream
1 teaspoon vanilla extract
2 ½ cups freshly grated carrots
Optionals: raisins chopped walnuts, coconut

Shortcut Carrot Cake Cupcakes

1 box favorite Carrot Cake Mix plus instructions how to bake cupcakes on box, with eggs, oil and water.

Cream Cheese Frosting Recipe

8 ounce package cream cheese room temperature or softened
¾ cup unsalted butter softened (can reduce to ½ cup butter if desired)
4 cups powdered sugar more as needed
2 teaspoons vanilla extract
Pinch of salt
green/orange food gel color to make the carrots on top
Optional decoratives sweetened shredded coconut

Chocolate Cream Cheese Frosting Recipe

Cream Cheese Frosting Recipe
½ cup unsweetened cocoa powder
Chocolate sprinkles
Optional decoratives: Cadbury eggs gummy bunnies, jelly beans

Instructions

Carrot Cake Cupcakes Recipe

Preheat oven to 350°F. Line cupcake pan with paper liners and set aside. Make boxed mix cupcake recipe or make these homemade cupcakes!
Dry Ingredients: Whisk together the flour, baking soda, baking powder, cinnamon and salt in a bowl. Set aside.
Wet Ingredients: In a large bowl, using mixer, beat the eggs for 2-3 minutes. Add in sugar, oil, Greek yogurt/sour cream and vanilla and mix until combined.
Gradually add in dry ingredients and mix together until combined. Fold in carrots.
Fill cupcake liners ⅔ of the way full and bake for about 18-22 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool.

Shortcut Carrot Cake Cupcakes

1 box favorite Carrot Cake Mix, plus instructions how to bake cupcakes on box, with eggs, oil and water.

Cream Cheese Frosting

To make cream cheese frosting, using mixer, mix together the cream cheese and butter. Slowly mix in the powdered sugar. Add in vanilla and mix until combined.

Chocolate Cream Cheese Frosting

To make chocolate cream cheese frosting, Make the cream cheese frosting and then add in unsweetened cocoa powder. Beat until well-incorporated into the frosting & be sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
Frost completely cooled cupcakes.

Notes

This recipe makes 24 cupcakes, halve recipe for 12 cupcakes.

Keyword cake, carrot cake, chocolate cream cheese frosting, cream cheese frosting, easter, spring dessert

Tried This Recipe?Let us know how it was by commenting below!

Mini Lemon Bundt Cakes

Mar 11, 2023 · Leave a Comment

If you you're loving citrus and mini desserts, you'll also love these Orange Cream Glazed Pound Cakes!

Why We Love These Mini Lemon Bundt Cakes

Easy to make, no mixer involved, just a whisk and a rubber spatula!
Lemon 3 ways! Lemon pudding, lemon juice and lemon zest are all present in this homemade lemon bundt cake recipe!
Super lemony and moist!
The simple lemon zested icing on top is what makes these mini lemon bundt cakes pop with flavor!
Perfect decadent desserts for the holidays and when entertaining!
We made some Easter Lemon Bundts too, that were super simple to decorate!

About This Moist Lemon Bundt Cake Recipe

For the mini lemon bundt cakes recipe, I always am super giddy when I get to use Greek yogurt! (Yes, I "get super giddy", sorry about that, am I oversharing?)

Anyways, I love using the plain Greek yogurt in recipes, because it's tangy like sour cream. So, when combined with the lemon pudding mix, eggs and oil, you'll find these mini cakes super moist and luscious tasting.

The sweet & tart lemon zest glaze is the glorious finishing touch to this lemon bundt cake recipe! I highly recommend adding the glaze, it adds the perfect sweetness!

Add some extra lemon zest on top, or any embellishments, like sprinkles, peeps, ice cream or whatever! It will be a celebration perfect for birthdays, showers, weddings, and spring and summer vibes! This homemade lemon bundt cake recipe rocks!

Ingredients You Need

Lemon Bundt Cakes (Recipe actually makes 8 mini cakes, but because mini bundt pan I used is for 6 mini cakes, use leftover batter for cupcakes or 2 more bundt cakes if you have an extra pan or different pan)

all-purpose flour
1 (3.4 ounce) box instant lemon pudding dry mix
baking powder
salt
eggs, room temperature
granulated sugar
canola or vegetable oil
Greek yogurt, room temperature (sour cream can also be substituted)
vanilla extract (almond extract can also be substituted)
zest of 1 small lemon
lemon juice, squeezed from zested lemon

Lemon Zested Glaze

powdered sugar
milk of choice
zest of 1 small lemon
lemon juice, squeezed from zested lemon
vanilla extract (almond extract can also be substituted)

How to Make Lemon Bundt Cake Recipe

Lemon Bundt Cakes

Preheat the oven to 325°F. Spray 6 mini bundts pan with Baker’s Joy baking spray or a good non-stick cooking spray and set aside. (Recipe actually makes 8 mini cakes, but because mini bundt pan I used is for 6 mini cakes, use leftover batter for cupcakes or 2 more bundt cakes if you have an extra pan or different pan)
In a large bowl, whisk together the flour, instant lemon pudding mix, baking powder, and salt and combine well. Set aside.
In another medium bowl, whisk together the eggs and sugar until well combined.
Whisk in the oil, Greek yogurt/sour cream, extract, lemon zest, and lemon juice until well combined.
With a rubber spatula, scoop the wet ingredients into the dry mixture and fold the mixture together until just combined and no flour streaks or flour pockets.
Use a large ziploc bag or pastry bag, add the batter into the bag and snip about a ½ inch to 1 inch hole on the corner of the bag you will be piping into the bundt pan cake tins. Be careful to watch the open end you snip, (so the thick batter doesn’t ooze out the end) and then start piping it into the mini bundt pans. You could also spoon it in as well, but the other method is easier.
Use a spoon to smooth tops or gently tap the bundt pan on the counter to evenly distribute in bundt pan.
Bake mini bundts for 20-25 minutes, until cakes are done baking. To make sure your cake is done inside, stick a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out sticky or covered in batter, let it bake some more.
To release from cakes from pan, allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling.
Allow the cake to cool down completely before glazing.

Lemon Zested Glaze

In a medium bowl, whisk together the powdered sugar, milk, lemon juice, lemon zest, and extract until smooth and well combined.
Place the mini cakes onto mini platters or a cake stand and pour the lemon glaze over the cooled cakes. Embellish with sprinkles, peeps or any candies you want! Extra lemon zest is also an option!

How To Keep Mini Bundt Cakes from Sticking To Pan

My choice overall for keeping these moist lemon bundt cakes from sticking to the bundt cake molds is using Baker's Joy Baking Spray to spray the cavities in the mini bundt pans. If you've tried it, you know how good it is. If not and you struggle with cakes sticking, then give it a try! Seriously the best!
Other Methods: Grease the pan thoroughly. Use non-stick vegetable oil spray or melted shortening. It is not recommended to use butter as the milk solids in butter can act like glue, which means the cake batter may stick to the pan and not release correctly.

Seal these moist lemon bundt cakes in an airtight container for best results.
Room Temperature - Store at room temperature for up to 5 days.
Fridge - Store it in the fridge for up to 5 days, but make sure to bring cakes to room temperature again before serving.

homemade lemon bundt cake recipe

This homemade lemon bundt cake recipe will have you coming back for more! Dress 'em up or keep them simple!

More Bundt Love!

You'll also love these 25 Quick and Easy Easter Peep Dessert Treats!

Mini Lemon Bundt Cakes

Kim Lange

Mini Lemon Bundt Cakes! These sweet little Lemon Bundt Cakes are the perfect citrusy mini cakes to serve up, glazed with a delicious lemon zested icing. These are perfect for spring and summer inspired desserts when you want elegant, fancy cakes to impress for whatever the occasion!

No ratings yet

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Prep Time 15 mins

Cook Time 20 mins

Course Dessert

Servings Servings

Calories

Ingredients

Lemon Bundt Cakes

2 cups all-purpose flour
1 3.4 ounce box instant lemon pudding dry mix
1 ½ teaspoons baking powder
1 teaspoon salt
3 large eggs room temperature
1 ½ cups granulated sugar
½ cup oil canola or vegetable
1 cup Greek yogurt room temperature (sour cream can also be substituted)
1 teaspoon vanilla extract almond extract can also be substituted
zest of 1 small lemon
lemon juice squeezed from zested lemon

Fresh Lemon Zest Glaze

1 ½ cups powdered sugar
3 tablespoons milk of choice
Juice from 1 small lemon or 1 tablespoon lemon juice
1 tablespoon lemon zest
½ teaspoon vanilla extract almond extract can also be substituted

Instructions

Lemon Bundt Cakes

Preheat the oven to 325°F. Spray 6 mini bundts pan with Baker’s Joy baking or a good non-stick cooking spray and set aside. (Recipe actually makes 8 mini cakes, but because mini bundt pan I used is for 6 mini cakes, use leftover batter for cupcakes or 2 more bundt cakes if you have an extra pan or different pan)
In a large bowl, whisk together the flour, instant lemon pudding mix, baking powder, and salt and combine well. Set aside.
In another medium bowl, whisk together the eggs and sugar until well combined.
Whisk in the oil, Greek yogurt/sour cream, extract, lemon zest, and lemon juice until well combined.
With a rubber spatula, scoop the wet ingredients into the dry mixture and fold the mixture together until just combined and no flour streaks or flour pockets.
Use a large ziploc bag or pastry bag, add the batter into the bag and snip about a ½ inch to 1 inch hole on the corner of the bag you will be piping into the bundt pan cake tins. Be careful to watch the open end you snip, (so the thick batter doesn’t ooze out the end) and then start piping it into the mini bundt pans about ⅔ full to ¾ full. These will rise some, so don’t overfill. You could also spoon it in as well, but the other method is easier.
Use a spoon to smooth tops or gently tap the bundt pan on the counter to evenly distribute in bundt pan.
Bake mini bundts for 20-25 minutes, until cakes are done baking. To make sure your cake is done inside, stick a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out sticky or covered in batter, let it bake some more.
To release from cakes from pan, allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling.
Allow the cake to cool down completely before glazing.

Fresh Lemon Zest Glaze

In a medium bowl, whisk together the powdered sugar, milk, lemon juice, lemon zest, and extract until smooth and well combined. Place the cakes onto a platter/cake stand and pour the lemon glaze over the cooled cakes.
Enjoy!

Notes

For a 10 cup bundt cake instead of mini bundt cakes - Bake the cake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.

Keyword cupcakes, glaze, lemon

Tried This Recipe?Let us know how it was by commenting below!

Carrot Cake Poke Cake

Mar 6, 2023 · 2 Comments

Carrot Cake Poke Cake is a light and creamy dessert sure to please the family! Serve this easy poke cake whenever you're craving carrot cake filled with a luscious creamy cheesecake pudding and topped with whipped cream! This is a popular recipe when Easter rolls around!

We love poke cakes so much, you may want to check out our delectable roundup 25 Dreamy Pudding Poke Cakes You Shouldn't Live Without!

What is a Poke Cake?

A poke cake is one of the best luscious cakes that you can ever make. The reason it is called a poke cake is because you poke holes into the finished cake to add in your filling of choice, using the end of a wooden spoon to poke holes randomly through the cake about an inch apart.

Which means, you can mix and match any cake mix with any flavor of pudding, and top it with whipped cream or your favorite frosting, plus add extra toppings, like caramel sauce and pecans like we did with this carrot cake poke cake!

What is Carrot Cake Poke Cake with Cheesecake Pudding?

Our Carrot Cake Poke Cake starts out with using a boxed carrot cake mix (I used Duncan Hines) for a quick and easy shortcut. It's a really good cake mix and after the cake is baked, the carrots in the cake aren't hard and chewy! We also took instant cheesecake pudding and made pudding and filled the poked holes with the cheesecake pudding and then we layered fluffy whipped cream on top!

When you're ready to serve, just add some crunchy pecans or walnuts and drizzle some caramel sauce on top, to make it extra amazing!

Super easy and dreamy! The hardest part is waiting on the cake to chill in the refrigerator for 3–4 hours or overnight.

Why We Love Poke Cakes!

Easy to make using a cake mix, instant pudding and whipped cream for this carrot poke cake recipe!
Can make the day before serving it!
The prep is super easy and quick once you make the cake!
Tastes delicious, because who doesn't love carrot cake and cheesecake pudding together!
Perfect for Easter, Spring-time, Thanksgiving and whenever you're craving carrot cake! Potlucks too!

Ingredients You Need

1 15.25 oz box Duncan Hines Carrot cake mix, plus ingredients to prepare (eggs, oil, water)
2 3.4 oz boxes instant cheesecake pudding mix
3 cups cold whole milk or half & half (if using non-dairy, use 2 ½ cups)
16 oz whipped cream (or 4 cups fresh sweetened whipped cream)
1 cup pecans or walnuts, chopped up
Caramel sauce

How to Make Carrot Poke Cake Recipe (with Cheesecake Pudding, Whipped Cream, Caramel Drizzles & Pecans)

Prepare the carrot cake per the instructions on the box in a 9x13 inch pan. Immediately after removing from the oven, use the handle of a wooden spoon or similar to poke holes all over the cake.
In a medium mixing bowl, whip together the cheesecake pudding mixes with cold milk until thickened but still pourable. Spread over the cake and into the holes. Chill until pudding sets, then add whipped topping.
To frost, spread the whipped topping or fresh whipped cream on top of the pudding layer.
When ready to serve, sprinkle some pecans or walnuts over the top and drizzle some caramel sauce on top and enjoy!!

Want More Cream Cheese Flavor?

For more cream cheese flavor, you can beat together 2 blocks of softened cream cheese until it is smooth and creamy, then add the (4 cups/16 ounces) whipped topping and mix together for the top layer. More easy cream cheese flavor!

Store leftover poke cake, tightly covered, in the refrigerator for up to 2 days. After that it may become soggy with a funky cake texture, however with this cake mix, you may be able to add an extra day in the fridge because of the Duncan Hines cake texture.

Storing Carrot Cake Poke Cake

Store poke cake in the fridge in a tightly covered sealed container. Since pudding and whipped cream are in the recipe, it needs to be refrigerated.

This carrot poke cake recipe will have you hoppin' with tasty bites of delicious cake with cheesecake pudding, whipped cream and caramel! You won't be able to resist!

More Irresistible Desserts!

Carrot Cake Poke Cake

Kim Lange

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Refrigerate 4 hrs

Course Dessert

Servings Servings

Calories

Ingredients

Carrot Cake Poke Cake

1 15.25 oz box Duncan Hines Carrot cake mix plus ingredients to prepare (eggs, oil, water)
2 3.4 oz boxes instant cheesecake pudding mix or instant vanilla pudding could be used.
3 cups cold whole milk or half & half if using non-dairy, use 2 ½ cups
16 oz whipped cream, like Cool Whip or 4 cups fresh sweetened whipped cream
1 cup pecans or walnuts chopped up
Caramel sauce

US Customary - Metric

Instructions

Carrot Cake Poke Cake

Prepare the carrot cake per the instructions on the box in a 9x13 inch pan. Immediately after removing from the oven, use the handle of a wooden spoon or similar to poke holes all over the cake.
In a medium mixing bowl, whip together the cheesecake pudding mixes with the cold milk until thickened but still pourable. Spread over the cake and into the holes. Chill 10-15 minutes until pudding sets, then add whipped topping.
To frost, spread the whipped topping or fresh whipped cream on top of the pudding layer. (see notes if you want cream cheese whipped cream instead)
When ready to serve, sprinkle some pecans or walnuts over the top and drizzle some caramel sauce on top and enjoy!!

Notes

For more cream cheese flavor, you can beat together 2 8 oz. blocks of softened cream cheese until it is smooth and creamy, then add the whipped topping (4 cups/16 ounces) and mix together until fully combined. More easy cream cheese flavor!

Keyword cake, carrot cake, cheesecake pudding, poke cake, whipped cream

Tried This Recipe?Let us know how it was by commenting below!

Easter Egg Sugar Cookies

Mar 6, 2023 · Leave a Comment

These fun and festive Easter Egg Sugar Cookies cookies are so soft and thick with irresistible buttery vanilla flavor, topped with an equally delicious frosting with edible sparkle glitter! Almost too cute to eat, but hey! We will eat them!

This easy Easter Egg Cut-Out Sugar Cookie Recipe is awesome for the kids to help decorate for the holidays! Like these Shamrock Cookies and these 25 Quick and Easy Easter Peep Dessert Treats!

Why We Love Making This Easter Egg Cut-Out Sugar Cookie Recipe!

They are the cutest egg cookies ever!
A fun, kid-friendly Easter project for the whole family to enjoy.
Super simple to decorate with edible sugar or glitter! All you do is sprinkle it on top of the cookies, without making separate frosting colors!
Easy dough to work with, with minimal chilling because we are using chilled butter!
Uses Flash-Freeze Method so you don't have to chill the dough for hours for clean cut-out cookies!

Our Cut-Out Sugar Cookie Recipe

The cookie dough comes together easily with only a handful of basic ingredients. After that, all you do is roll the dough out and cut the dough into egg shapes and flash-freeze them, then bake.

Flash-Freezing the Cut-Out Cookie Dough Prevents Cookies From Over-Spreading

To prevent the cookies from over-spreading, the cookie dough must be chilled. Roll the dough out right after you prepare it, cut out the shapes, then chill the shapes on a baking sheet lined with parchment paper for 10 minutes in the freezer. You can also place them in the fridge for 15-20 minutes as well, whichever method you want!

Don’t chill the cookie dough and then try to roll it out because it will be too cold to work with.

Without complicated designs, decorating these Easter eggs are super simple! All we’re doing is applying a simple layer of buttercream icing and topping them with glittery sugar! That's it!

Vanilla Buttercream: We used vanilla buttercream to decorate our batch of sugar cookies, but for a shortcut you could use store-bought buttercream to skip making it homemade! You can see how we decorated these shamrock sugar cookies with buttercream and colored sugar as well.

What You Need for Easter Egg Cookies To Get Started

Mixer
Rolling Pin
Easter Cookie Cutters – Here are the exact Ann Clark 3 piece easter egg cookie cutters I used for these photos. You can use any easter egg cutters you have, but I love the large eggs, plus you get the cute bunny face and peep inspired cut out cookie cutters as well!
Sanding Sugar Sprinkles Or Disco Glitter – Any sprinkles you want to use will be fun and can be found in the baking aisle or online. These sanding sugar sprinkles or this (OH! SWEET ART - Easter Disco Cake SET makes them fun and sparkly and so simple to use! Much easier than making frosting and coloring the frostings separately, and still getting all the pretty colors on top!
Decorating with vanilla buttercream, you need: A knife or small icing spatula to ice the cookies or use a piping/pastry bag or ziplock bag and fill it with frosting. Snip a small hole or use a medium sized round tip and outline the egg and fill it in with frosting. Then smooth it out with a knife or small icing spatula. You could also use my sugar cookie icing as well!
Baking sheets and parchment paper. I like using my USA Pan half baking sheets for cookies and parchment paper to make everything easier!

Ingredients You Need

Easter Egg Shaped Sugar Cookies

all-purpose flour, spooned and leveled
baking powder
unsalted butter, cold & cut into cubes (can also use salted butter, omit salt)
granulated sugar
egg
salt
vanilla extract
almond extract

Easy Buttercream Frosting

unsalted butter, room temperature
powdered sugar
salt
vanilla extract
milk of choice or heavy cream
assorted sparkling sand sugars and/or shimmering sugar dust (OH! SWEET ART - Easter Disco Cake SET (7 colors) Baby Pink/ Baby Blue/ Baby Violet/ Baby Yellow /Baby Green/ Baby Orange)

Other Icing Option: You could also use my sugar cookie icing as well!

How to Make Easter Egg Shaped Sugar Cookies

Easter Egg Shaped Sugar Cookies

Line baking sheets with parchment paper, set aside.
Whisk together the flour, salt and baking powder, set aside.
Using mixer, cream together the cold, cubed butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
Roll dough on a floured surface to about ⅓" to ⅜" thickness preferred and cut into shapes using egg shaped cookie cutter.
Place cut out cookies on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
Bake for 10-12 minutes until just barely golden on the bottoms, being careful to not over-bake.
Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before frosting.

Easy Buttercream Frosting & Dusting Sugar Cookies

Using mixer, mix together the butter, ½ of the powdered sugar, vanilla, salt and ½ of the milk until mixed well. Add remaining powdered sugar and add more milk until you get the consistency you want for cookies.
To decorate cookies, use a spatula or knife to cover the cookies or add frosting to a pastry bag with a small or medium tip and pipe onto cookies.
Smooth the frosting out with a spatula and knife, then add sugar sprinkles or shimmering sugar dust to the tops.
Allow cookies to set about 3 hours or overnight before stacking.

Cookie Tips

Make sure your butter is cold and cut into cubes! This helps the cookie dough stay cold to hold their shape better.
Once you cut out your cookies with your egg cookie cutter, just flash-freeze the dough for 10 minutes in the freezer, then bake away! I've found if I put one tray of cut out cookies in the freezer, and put the other cookie sheet in the fridge for 15-20 minutes while I wait for the first batch to bake. By doing this, it keeps the cookies from spreading to hold their lovely egg shape!
Make sure you measure your flour correctly. Fluff up the flour. Lightly spoon the flour into your dry-cup measurement, without packing it down. Scrape off the excess with a straight edge by using the handle of a spoon or knife.
Don't over bake your cookies. Overbaking will make them brown colored and they won't be soft and bakery style cookies!
Once the cookies are frosted, allow cookies to set about 3 hours or overnight before stacking.
Frosting can be homemade or you can use store-bought buttercream frosting for an easy shortcut!

How to Store Easter Egg Cut Out Cookies

These cookies can be prepared ahead and served later by keeping them in an airtight container on the countertop for a few days.
We don't recommend refrigerating the cookies because that can dry them out faster.

How to Freeze Baked Cookies

Freezing baked cookies -Freeze baked unfrosted cookies in layers, separated by parchment or waxed paper, in an airtight container. Add frosting after you've thawed the cookies out.

This Easter Egg Cut-Out Sugar Cookie Recipe is perfect for placing in Easter baskets, on charcuterie boards and gifting! Make these cookies small or big, serve them on a platter to give to friends and family or at any party where you're celebrating the day!

More Cool Easter Ideas!

Easter Egg Sugar Cookies

Kim Lange

These fun, disco Easter Egg Sugar Cookies cookies are so soft and thick with irresistible buttery vanilla flavor topped with an equally delicious frosting with edible sparkle glitter! Almost too cute to eat, but hey! We will eat them!

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Prep Time 10 mins

Cook Time 12 mins

Flash-Freeze 10 mins

Course Dessert

Servings Large Cookies

Calories

Ingredients

Easter Egg Shaped Sugar Cookies

3 cups all-purpose flour spooned and leveled
2 teaspoons baking powder
1 cup unsalted butter cold & cut into cubes (can also use salted butter, omit salt)
1 cup granulated sugar
1 large egg
½ teaspoon salt
2 teaspoons vanilla extract
¼ teaspoon almond extract

Easy Buttercream Frosting & Edible Glitter/Sanding Sugar

1 cup unsalted butter room temperature
3 - 4 cups powdered sugar
¼ teaspoon salt
2 teaspoons vanilla extract
2-4 tablespoons milk of choice or heavy cream
Assorted sparkling sand sugars and/or shimmering sugar dust I used OH! SWEET ART - Easter Disco Cake SET (7 colors Baby Pink/ Baby Blue/ Baby Violet/ Baby Yellow /Baby Green/ Baby Orange)

Instructions

How to Make Easter Egg Shaped Sugar Cookies

Easter Egg Shaped Sugar Cookies

Line baking sheets with parchment paper, set aside.
Whisk together the flour, salt and baking powder, set aside.
Using mixer, cream together the cold, cubed butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
Roll dough on a floured surface to about ⅓" to ⅜" thickness preferred and cut into shapes using egg shaped cookie cutter.
Place cut out cookies on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
Bake for 10-12 minutes until just barely golden on the bottoms, being careful to not over-bake.
Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before frosting.

Easy Buttercream Frosting & Edible Glitter/Sanding Sugar

Using mixer, mix together the butter, ½ of the powdered sugar, vanilla, salt and ½ of the milk until mixed well. Add remaining powdered sugar and add more milk until you get the consistency you want for cookies.
To decorate cookies, use a spatula or knife to cover the cookies or add frosting to a pastry bag with a small or medium tip and pipe onto cookies.
Smooth the frosting out with a spatula and knife, then add sugar sprinkles or shimmering sugar dust to the tops.
Allow cookies to set about 3 hours or overnight before stacking.

Notes

You could also use my sugar cookie icing as well!

Keyword buttercream frosting, cookies, cut-out cookies, sugar cookies

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Boston Cream Cupcakes

Feb 22, 2023 · Leave a Comment

Boston Cream Cupcakes are so much fun! You'll absolutely love these fluffy vanilla cupcakes filled with a luscious vanilla pastry cream filling, topped with a rich, decadent chocolate ganache frosting!

Perfect for all your parties and holiday events, because everyone loves Boston Cream pie inspired desserts for sure! Like these Heavenly Boston Cream Puffs and this Easy Boston Cream Poke Cake!

Choose Homemade or Shortcut Boston Cream Cupcakes Recipe

Here we have a homemade and a shortcut Boston cream pie cupcake recipe (s) available, so you can mix and match any of the main components of pastry cream, ganache and cake!

I personally love both versions, but the easy version is much more simpler if you want to save time.

What is Boston Cream Pie?

Ironically, it's not a pie at all. The original Boston Cream Pie is a two-layer golden sponge cake filled with a rich pastry cream topped with a rich chocolate ganache icing and it tastes amazing!

Boston Cream Pie dates back to 1856 and was first created and served at the grand opening of Boston’s Parker House, now widely known as Omni Parker House, in downtown Boston. It is distinguished as Massachusetts’ official state dessert!

Why We Love These Boston Cream Pie Cupcakes

Vanilla cupcakes filled with creamy vanilla pastry pudding with chocolate ganache? What's not to like?

Ingredients You Need for Easy Boston Cream Cupcakes Recipe

Shortcut Cake Mix Cupcakes (24 cupcakes)

15.25 ounces white cake mix, French vanilla or yellow cake mix
water
vegetable oil
egg whites

Easy Shortcut Pastry Cream Filling

heavy cream
instant vanilla pudding mix

Easy Shortcut Chocolate Frosting

1 or 2 tubs of Rich & Creamy chocolate frosting

Ingredients You Need for Homemade Boston Cream Cupcakes Recipe

Homemade Cupcake Recipe (makes 14 cupcakes)

eggs, room temperature
granulated sugar
whole milk
unsalted butter
all-purpose flour
baking powder
salt
vanilla extract

Homemade Vanilla Pastry Cream Filling

egg yolks, room temperature
granulated sugar
cornstarch
vanilla extract
whole milk
unsalted butter

Homemade Chocolate Ganache

(For Thinner Ganache on top of cupcakes, cut recipe ingredients in half)

heavy cream
semi-sweet chocolate chips or chopped chocolate bar
light corn syrup - Makes the frosting glossy

How to Make Easy Boston Cream Pie Cupcakes Recipe

Shortcut Cupcakes

Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
Using mixer, on medium speed, mix together the cake mix, water, oil, and egg whites until completely incorporated.
Using an ice cream scoop or spoon, add batter into the cupcake liners, filling them half full.
Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.

Shortcut Pudding Cream Filling

Using a mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix.
Beat on medium-low speed until the pudding starts to thicken.
Cover with cling wrap and allow the pudding to chill in the refrigerator until you fill the cupcakes.

Easy Canned Chocolate Frosting

Open container of chocolate frosting and remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth.
Spoon onto top of each cupcake. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve. Can also not microwave and frost or pipe frosting onto cupcakes as well.

How to Make Homemade Boston Cream Pie Cupcakes Recipe

For the Homemade Cupcakes

Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tins and set aside.
Combine flour, baking powder and salt in a bowl, then whisk together and set aside.
Using mixer, beat the eggs and sugar on medium speed until pale, thick, and fluffy, about 4 minutes. Beater should leave a trail in eggs when lifted.
In a glass measuring cup, combine milk and butter. Microwave on high in 30 second intervals until butter is melted and milk is steaming and not boiling over.
With mixer on low speed, gradually add flour mixture to egg mixture, beating just until combined. Stir vanilla into hot milk mixture. Slowly pour hot milk mixture into egg mixture beating until fully combined. Batter will look like thick pancake batter with bubbles on top. Make sure the batter is fully combined on the bottom and sides before adding to cupcake liners.

Homemade Pastry Cream

Pour the milk into a medium saucepan, heat then place over medium heat and bring to a boil. Immediately turn off the heat and set.
In a large bowl, whisk the egg yolks and sugar until light and thickened. Sift in the cornstarch and whisk vigorously until no lumps remain.
Whisk in ¼ cup of the hot milk mixture until incorporated, and then whisk in the remaining hot milk mixture.
Pour the mixture through a strainer and place mixture back into the saucepan.
Remain cooking over medium-high heat, whisking constantly, until thickened and slowly boiling. Continue whisking for an additional minute or two after thickened and boiling. Remove from the heat and stir in the butter.
Let cool slightly ,then cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.

Homemade Ganache

In small microwavable bowl, microwave chocolate chips, whipping cream and corn syrup uncovered on High for 30 to 90 seconds or until chips are melted and mixture can be stirred smooth.
Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1½ hours.
Once the ganache has cooled, use a mixer and whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ - 1 tablespoon of heavy cream)

How to Fill and Assemble the Cupcakes

Once The Cupcakes Are Baked And Cooled

Leave the cupcakes in their liners and use a sharp knife or a large decorator icing tip to carefully core out only the center of the cupcake about the size of a quarter. (Eat the cake holes! You don’t need them.)
Be careful not to cut too deep and cut the liner. Time to add the pudding filling.

Cupcake Assembly and Frosting

Adding The Pudding

Use a large ziplock bag and cut a corner tip or use a decorator’s bag with no tip.
Fill bag with cream use light even pressure to fill the cupcakes until they are filled.

Frosting the Cupcakes

Spoon or pipe the whipped chocolate ganache mixture on top of each cupcake. Once chocolate is set, you can serve. Store cupcakes in refrigerator until ready to serve.

How Long Can I Store Boston Cream Cupcakes?

Like the full-sized cake, these cupcakes must be refrigerated once they're baked and assembled. Store your cupcakes in an airtight container for up to 4-5 days. Keeping your cupcakes in a closed container keeps them moist and prevents them from drying out and also prevents from contamination.
At serving time, the cupcakes can remain at room temperature for up to two hours.

Serve these boston cream pie cupcakes anytime you want individual sized treats for any occasion or party event! Kids as well as adults will love these mini versions! They taste dreamy and are definitely unforgettable!

More Delish Desserts!

Easy Boston Cream Cupcakes

Kim Lange

Boston Cream Cupcakes tastes just like Boston Cream Pie, but we made them into cupcakes! This easy-to-make recipe has 2 options, one with shortcuts, so you can enjoy the same delicious flavors without all the fuss, if you wish!

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Prep Time 20 mins

Cook Time 15 mins

Course Dessert

Servings Servings

Calories

Ingredients

Easy Boston Cream Cupcakes

Easy Shortcut Cake Mix Cupcakes - 24 Cupcakes

15.25 ounces white cake mix French vanilla, butter or yellow cake mix
1 cup water
½ cup vegetable oil
4 egg whites

Easy Shortcut Pastry Cream Filling

1 ¾ cups heavy cream
3.4 ounces instant vanilla pudding mix

Easy Shortcut Ganache

1 or 2 tubs of Rich & Creamy chocolate frosting

Instructions

Easy Boston Cream Cupcakes

Easy Shortcut Cupcakes

Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
Using mixer, on medium speed, mix together the cake mix, water, oil, and egg whites until completely incorporated.
Using an ice cream scoop or spoon, add batter into the cupcake liners, filling them half full.
Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.

Easy Shortcut Pudding Cream Filling

Using a mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix.
Beat on medium-low speed until the pudding starts to thicken.
Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.

Shortcut Canned Chocolate Frosting

Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon onto top of each cupcake. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve. Can also not microwave and frost or pipe frosting onto cupcakes as well.

Once The Cupcakes Are Baked And Cooled

Leave the cupcakes in their liners and use a sharp knife or a large decorator icing tip to carefully core out only the center of the cupcake about the size of a quarter. (Eat the cake holes! You don’t need them.)
Be careful not to cut too deep or too wide and cut into the liner. Time to add the pudding filling.

Cupcake Assembly and Frosting

Adding The Pudding

Use a large ziplock bag, cut a corner tip or use a decorator’s bag with no tip.
Fill bag with cream use light even pressure to fill the cupcakes until they are filled.

Frosting the Cupcakes

Spoon or pipe the chocolate ganache mixture on top of each cupcake. Once chocolate is set, you can serve. Store cupcakes in refrigerator until ready to serve.

Keyword chocolate, cupcakes, frosting, ganache, pudding

Tried This Recipe?Let us know how it was by commenting below!

Homemade Boston Cream Cupcakes

Kim Lange

No ratings yet

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Prep Time 30 mins

Course Dessert

Servings Servings

Calories

Ingredients

Cupcakes

Homemade Cupcake Recipe - 14 Cupcakes

2 large eggs room temperature
1 cup granulated sugar
½ cup whole milk
5 tablespoons unsalted butter
1 cup all-purpose flour plus 2 tablespoons
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons vanilla extract

Homemade Pastry Cream Filling

6 egg yolks room temp
⅔ cup sugar
¼ cup corn starch
1 tablespoon vanilla extract
2 cups whole milk
1 tablespoon butter

Homemade Ganache - For Thinner Ganache on top of cupcakes, cut recipe ingredients in half

1 cup heavy cream
8 ounces semi-sweet chocolate chips or chopped chocolate bar
4 tablespoons light corn syrup

Instructions

Cupcakes

For the Homemade Cupcakes

Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
Combine flour, baking powder and salt in a bowl, then whisk together and set aside.
Using mixer, beat the eggs and sugar on medium speed until pale, thick, and fluffy, about 4 minutes. Beater should leave a trail in eggs when lifted.
In a glass measuring cup, combine milk and butter. Microwave on high in 30 second intervals until butter is melted and milk is steaming and not boiling over.
With mixer on low speed, gradually add flour mixture to egg mixture, beating just until combined. Stir vanilla into hot milk mixture. Slowly pour hot milk mixture into egg mixture beating until fully combined. Batter will look like thick pancake batter with bubbles on top. Make sure the batter is fully combined on the bottom and sides before adding to cupcake liners.

Once The Cupcakes Are Baked And Cooled

Leave the cupcakes in their liners and use a sharp knife or a large decorator icing tip to carefully core out only the center of the cupcake about the size of a quarter. (Eat the cake holes! You don’t need them.)
Be careful not to cut too deep and cut the liner. Time to add the pudding filling.

Homemade Pastry Cream

Pour the milk into a medium saucepan, heat then place over medium heat and bring to a boil. Immediately turn off the heat and set.
In a large bowl, whisk the egg yolks and sugar until light and thickened. Sift in the cornstarch and whisk vigorously until no lumps remain.
Whisk in ¼ cup of the hot milk mixture until incorporated, and then whisk in the remaining hot milk mixture.
Pour the mixture through a strainer and place mixture back in to the saucepan.
Remain cooking over medium-high heat, whisking constantly, until thickened and slowly boiling. Continue whisking for an additional minute or two after thickened and boiling.Remove from the heat and stir in the butter.
Let cool slightly then cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.

Homemade Ganache

In small microwavable bowl, microwave chocolate chips, whipping cream and corn syrup uncovered on High for 30 to 90 seconds or until chips are melted and mixture can be stirred smooth.
Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1½ hours
Once the ganache has cooled, use a mixer and whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)

Cupcake Assembly and Frosting

Adding The Pudding

Use a large ziplock bag, cut a corner tip or use a decorator’s bag with no tip.
Fill bag with cream use light even pressure to fill the cupcakes until they are filled.

Frosting the Cupcakes

Spoon or pipe the chocolate ganache mixture on top of each cupcake. Once chocolate is set, you can serve. Store cupcakes in refrigerator until ready to serve.

Keyword chocolate, cupcakes, ganache, pudding

Tried This Recipe?Let us know how it was by commenting below!

Combined slightly modified recipes from Preppy Kitchen and Spaceships and Laserbeams

Easy Carrot Cake Cookies with Cream Cheese Frosting!

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Cream Cheese Frosting Recipe

How to Make Carrot Cake Mix Cookies

How to Make Cream Cheese Frosting

Frosting the Cookies

Creative Variations

Storing Cookies

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Notes

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Ingredients

Ingredients

Ingredients

Ingredients

Ingredients