This is a fun way to announce the gender of your unborn baby to family, friends, and coworkers! I created this recipe because I not only wanted to make sure they looked cute, but they had to taste great too! I've been told by several people that they have never eaten a cupcake that tasted this good! Happy Baking! Add colorful pink and blue sprinkles, creative toppers etc. to these cupcakes to make them extra cute! These cupcakes should be refrigerated and can last a few days...if any are left.

Recipe Summary

prep:
30 mins
cook:
14 mins
additional:
30 mins
total:
1 hr 14 mins
Servings:
24
Yield:
2 dozen cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cupcakes:
Buttercream Icing:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.

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  • Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.

  • Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.

  • Place a bowl, beaters, and 1 quart cream in the freezer for 20 minutes.

  • Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.

  • Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.

Cook's Notes:

You may have left over filling, which my pregnant self and my small children had no problem eating out of the bowl with a spoon! Nutrition data for this recipe includes the full amount of filling and icing. The actual amount consumed will vary.

When you ice the cupcakes you can just slather it on the top, covering any hint of blue or pink filling or be all fancy-like and use an icing bag and tips and swirl on a beautiful top.

I suggest baking the cupcakes this the night before as I did. Being pregnant saps my energy and dividing the work makes it easier for me! I also cooled the cupcakes and put them in the freezer to make them easier to work with and ice the next day.

If you think your icing is too thick, add a splash of milk or heavy whipping cream to thin it, just not too much or it will be too liquid.

Editor's Note:

The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on box if using a different brand.

Nutrition Facts

774 calories; protein 5g; carbohydrates 89.1g; fat 45.6g; cholesterol 146mg; sodium 435.8mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/20/2017
The cake mix used for this recipe was not available at my store so I used 1 white cake mix and 1 yellow cake mix and just made each according to the box instructions. As a previous reviewer noted the filling makes at least twice as much as needed. So with 48 cupcakes I would make 1/2 the amount next time. The filling tasted very good. It is light and not as sweet as many fillings. I cut the butter cream recipe in half and I still had a fair amount left over which was the perfect amount. I got many complements on these cupcakes. They turned out very well and were not too sweet as most cupcakes with filling tend to be in my opinion. The only flaw is the excess of filling and frosting but it's easy to cut those amounts in half. Read More
(1)

Most helpful critical review

Rating: 3 stars
11/04/2016
I made this recipe exactly according to the directions and it made too much of everything. I used the exact Betty Crocker mix the author calls for but noticed that it says on the box that one box makes 24 cupcakes. I decided to follow the recipe and use two boxes. I filled 24 cupcake liners to the rim and still had tons of batter left over. I would recommend using only one box if you use that mix. The filling made about twice as much as needed. The buttercream icing made only a little too much. While icing I found I had to put the cupcakes in the fridge and take out 2 to ice at a time. Otherwise the cake starts to stick to your fingers and come apart. This recipe took me much longer to make than it indicates but the final result was good. The buttercream icing was delicious as was the strawberry filling! I would also recommend setting the cupcakes out for a while before serving if you have stored them in the fridge. I ate a cupcake before storing and the icing was perfect. I gave one to my husband right out of the fridge and the icing was very firm. I plan to take these to share with my coworkers tomorrow and hope they enjoy them as well! Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/20/2017
The cake mix used for this recipe was not available at my store so I used 1 white cake mix and 1 yellow cake mix and just made each according to the box instructions. As a previous reviewer noted the filling makes at least twice as much as needed. So with 48 cupcakes I would make 1/2 the amount next time. The filling tasted very good. It is light and not as sweet as many fillings. I cut the butter cream recipe in half and I still had a fair amount left over which was the perfect amount. I got many complements on these cupcakes. They turned out very well and were not too sweet as most cupcakes with filling tend to be in my opinion. The only flaw is the excess of filling and frosting but it's easy to cut those amounts in half. Read More
(1)
Rating: 5 stars
12/30/2015
The filling was absolutely perfect! I used Trader Joe's vanilla cake and baking mix for the cake and instead of the white chocolate butter cream I did a cream cheese icing. SO yummy so easy! Read More
Rating: 3 stars
11/04/2016
I made this recipe exactly according to the directions and it made too much of everything. I used the exact Betty Crocker mix the author calls for but noticed that it says on the box that one box makes 24 cupcakes. I decided to follow the recipe and use two boxes. I filled 24 cupcake liners to the rim and still had tons of batter left over. I would recommend using only one box if you use that mix. The filling made about twice as much as needed. The buttercream icing made only a little too much. While icing I found I had to put the cupcakes in the fridge and take out 2 to ice at a time. Otherwise the cake starts to stick to your fingers and come apart. This recipe took me much longer to make than it indicates but the final result was good. The buttercream icing was delicious as was the strawberry filling! I would also recommend setting the cupcakes out for a while before serving if you have stored them in the fridge. I ate a cupcake before storing and the icing was perfect. I gave one to my husband right out of the fridge and the icing was very firm. I plan to take these to share with my coworkers tomorrow and hope they enjoy them as well! Read More
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Rating: 5 stars
03/14/2020
These cupcakes were REALLY good, and I got so many compliments on them! That definitely made making them worth it, but it took me a long time to make them (prepare for that). Read More
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