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Triple Funfetti Cream Pie Cupcakes are the best funfetii cupcakes you’ll ever eat. It starts with a vanilla funfetti cupcakes, then it’s filled with an easy vanilla mousse. Finally it's topped with a batch of cake batter whipped cream.

Funfetti Cream Pie Cupcakes


  • Author: Julianne Bayer
  • Prep Time: 20 mins
  • Cook Time: 16 mins
  • Total Time: 36 minutes
  • Yield: 16 cupcakes

Description

Triple Funfetti Cream Pie Cupcakes are the best funfetii cupcakes you’ll ever eat. It starts with a vanilla funfetti cupcakes, then it’s filled with an easy vanilla mousse. Finally it’s topped with a batch of cake batter whipped cream.


Ingredients

  • For the cupcake:
  • 1 box vanilla cake mix
  • 1 package instant vanilla pudding
  • 3/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup light sour cream
  • 1/4 cup sprinkles
  • For the filling:
  • 1 package (3.4 oz) instant vanilla pudding
  • 3/4 cup milk
  • 3/4 cup heavy whipping cream
  • 23 tablespoons vanilla cake mix
  • For the frosting:
  • 1 3/4 cup heavy whipping cream
  • 3/4 cup vanilla cake mix
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Sprinkles for garnish

Instructions

  1. For the cupcake: Preheat the oven to 350 F. Line a cupcake pan with 16 cupcake liners.
  2. In a large mixing bowl, combine all of the ingredients: cake mix, pudding mix, buttermilk, vegetable oil, eggs, vanilla extract and sour cream. Beat on medium speed until all of the ingredients are well combined. Stir in the sprinkles.
  3. Divide the batter evenly, filling each liner about ⅔ full and bake at 350°F for 15 to 18 minutes until the cupcakes are set.
  4. Test the cupcakes for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cupcakes are done. Allow the cupcakes to cool completely.
  5. For the filling: In a medium-sized bowl, combine the pudding mix and the milk and whisk just until the pudding mix starts to dissolve. Refrigerate until the pudding is completely firm.
  6. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I suggest). Pour the heavy whipping cream into the chilled bowl and beat until soft peaks form.
  7. Add the vanilla cake mix and increase speed to medium high. Beat until stiff peak form.
  8. Remove the pudding from refrigerator (after it has set) and gently fold in whipped cream until it’s well combined. Place the filling in a Ziploc bag. Set in the refrigerator until you’re ready to use.
  9. To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife or cupcake corer.
  10. Cut off the tip of the Ziploc bag and fill the center with the cheesecake mousse filling.
  11. For the topping: To make the whipped cream, prepare your mixing bowl as directed above by placing in the freezer for 5-10 minutes.
  12. Pour the heavy whipping cream into the chilled bowl and beat until soft peaks form.
  13. Then slowly add the powdered sugar, vanilla cake mix and vanilla extract and increase the mixing speed to high and continue beating until stiff peaks form.
  14. Use a large piping bag fitted with an open star tip and pipe the whipped cream on the cupcakes and garnish with sprinkles right before serving. These cupcakes must be refrigerated.