Pot of Gold Cupcakes
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20Prep Time Minutes
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30Total Time Minutes
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17Number of Ingredients
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24Servings
Ingredients
- 1 pkg (432 g) Duncan Hines® White or Vanilla Cake Mix
- 1/2 tsp (2 mL) baking powder
- 1 pkg (102 g) vanilla instant pudding mix
- 4 eggs
- 1 cup (250 mL) plain Greek yogurt
- 3/4 cup (175 mL) unsweetened applesauce
- 1/2 cup (125 mL) oat milk
- 1 tbsp (15 mL) vanilla extract
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) unsalted butter, softened
- 4 cups (1 L) icing sugar
- 3 tbsp (45 mL) 35% whipping cream (approx.)
- 1 tsp (5 mL) vanilla extract
- 1 tsp (5 mL) mint extract
- 3 to 5 drops green gel food colouring
- 24 gold chocolate coins
- 1/4 cup (60 mL) coloured sprinkles
Directions
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Step one
Cupcakes: Preheat oven to 350˚F (180°C). Line 24 muffin cups with green, shamrock or St. Patrick’s Day–inspired paper liners.
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Step two
Using electric mixer, in large bowl, beat together cake mix, baking powder, instant pudding mix, eggs, yogurt, applesauce, oat milk, vanilla and salt until well combined.
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Step three
Spoon batter into prepared muffin cups, filling about three-quarters full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.
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Step four
Frosting: Beat butter until light and fluffy. With mixer on low speed, beat in icing sugar, cream, vanilla and mint until blended and smooth (if needed, add 1 to 2 tbsp/15 to 30 mL more cream). Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy. Beat in food colouring.
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Step five
Transfer frosting to piping bag fitted with star tip; pipe frosting over cupcakes. Press gold chocolate coins into frosting; sprinkle with coloured sprinkles.
Tips
Alternatively, use Duncan Hines® Fluffy White Frosting; flavour with mint extract and colour with green food colouring for easy preparation.
Preparation images
Pot of Gold Cupcakes




