Best Gender Reveal Cupcakes Ever!

Spoon half of pecan pie filling (about 1¼ cups about 337 grams) on cake layer, and gently smooth until even and reaches piped border.

Recipe Summary Best Gender Reveal Cupcakes Ever!

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.

Ingredients | Pecan Pie Cake Filling

2 (16.25 ounce) packages moist white cake mix (such as Betty Crocker® SuperMoist®)

2 ½ cups water

6 eggs

⅔ 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®)

¼ cup strawberry (girl) or blackberry (boy) jam, or as desired

1 dash red (girl) or blue (boy) food coloring

Directions

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

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.

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.

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

Info | Pecan Pie Cake Filling

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

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