These cupcakes were so much fun to make! My mind was swirling with other combinations of cake flavors and puddings that I could combine. This cupcake is made with lemon cake mix, lemon pudding, and whipped cream cheese frosting.
To make these cupcakes, bake the lemon cupcakes according to directions on cake mix packaging. While the cupcakes are cooling, prepare filling by mixing 2 packages (3.4 oz) of instant lemon pudding with 2 cups milk. When cupcakes are cool, cut a 1 inch diameter hole in the middle and about half way down into the cupcake. Pull out the piece of cake and fill the hole with a tablespoon of the pudding mixture. Cut off the bottom half of the small piece you removed and replace the circular portion back on top of the pudding to close the hole. Frost and enjoy! These cupcakes should be refrigerated since they have the pudding centers.
So what combinations of cake flavors, puddings, and frostings would you like? If you were reading my blog back in September, you know I am a pumpkin lover, and I am dreaming of a pumpkin version of these cupcakes!
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