Name: Best Gender Reveal Cupcakes Ever!
Prep time: 30 min
Cook time: 14 min
Total time: 74 min
Ingredients: 2 (16.25 ounce) packages moist white cake mix (such as Betty Crocker® SuperMoist®); 2.5 cups water; 6 eggs; 0.66666668653488 cup vegetable oil; 8 ounces baking white chocolate (such as Baker's®), chopped; 2 cups butter, at room temperature; 3 tablespoons heavy whipping cream; 2 teaspoons vanilla extract; 9 cups confectioners' sugar; 1 quart heavy whipping cream; 1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®); 0.25 cup strawberry (girl) or blackberry (boy) jam, or as desired; 1 dash red (girl) or blue (boy) food coloring

Best Gender Reveal Cupcakes Ever!

4.3

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4 Reviews

3 Photos

These gender-reveal cupcakes are 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. Add colorful pink and blue sprinkles or creative toppers to these cupcakes to make them extra cute. These cupcakes should be refrigerated and can last a few days — if any are left!

Recipe by Robo-Bo

Updated on January 20, 2023

Prep Time:

30 mins

Cook Time:

14 mins

Additional Time:

30 mins

Total Time:

1 hr 14 mins

Servings:

Yield:

2 dozen cupcakes

Jump to Nutrition Facts

Ingredients

Cupcakes:

2 (16.25 ounce) packages moist white cake mix (such as Betty Crocker® SuperMoist®)
2 ½ cups water
6 eggs
⅔ cup vegetable oil

Buttercream Icing:

8 ounces baking white chocolate (such as Baker's®), chopped
2 cups butter, at room temperature
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
9 cups confectioners' sugar

Filling:

1 quart heavy whipping cream
1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)
¼ cup strawberry (girl) or blackberry (boy) jam, or as desired
1 dash red (girl) or blue (boy) food coloring

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
To make the cupcakes: 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.
To make the buttercream: 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.
To make the filling: Place a bowl, beaters, and 1 quart of 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.

Tips

I suggest baking the cupcakes 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.

You may have leftover filling, which my pregnant self and my small children had no problem eating out of the bowl with a spoon!

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.

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.

Editor's Note:

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

Nutrition data for this recipe includes the full amount of filling and icing. The actual amount consumed will vary.

Nutrition Facts (per serving)

774	Calories
46g	Fat
89g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 774
% Daily Value *
Total Fat 46g	58%
Saturated Fat 23g	117%
Cholesterol 146mg	49%
Sodium 436mg	19%
Total Carbohydrate 89g	32%
Dietary Fiber 0g	1%
Total Sugars 77g
Protein 5g
Vitamin C 0mg	2%
Calcium 143mg	11%
Iron 1mg	5%
Potassium 126mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.