Maple-Walnut Cupcakes with Butter Cream Icing, Filled with Vanilla Pudding
Fun fact, I am OBSESSED with Harry Potter. I watch one of the movies almost every weekend, we love going to Harry Potter World at Universal and I own every book that I got at the midnight releases. I always wondered where my letter to Hogwarts was but at this point I must assume it got lost in the mail. In honor of the new Harry Potter installment coming out THIS WEEK (!!!), Fantastic Beasts and Where to Find Them, I made these delicious, rich and creamy cupcakes with a surprise inside!
Each cupcake is filled with a different color of vanilla pudding, themed after each house! Chase had this super fun idea and we immediately ran with it! Each of your friends will be surprised when they bite into their cupcakes to find what house they have been sorted into. As a very proud Hufflepuff myself, I was crossing my fingers to bite into some yellow pudding after filming and I did it! Guess I was always meant to be a Hufflepuff.
Anyways, I hope you all enjoy these delicious treats and are just as excited as me for the new movie!! We are going to an early release at our theatre on Thursday and I cannot wait!
Do you have any favorite Harry Potter inspired recipes? A butter beer cupcake or frosted drink maybe? Let me know below!
- 2 3/4 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine
- Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined.
- With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour.
- Stir in walnuts with a wooden spoon.
- Divide the batter evenly among the muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes.
- Transfer the pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up.
- Using a small, circular object (I used a test tube) cut a hole 3/4 deep into the cupcake. Mix cold milk and Jell-o vanilla pudding mix together until it turns thick. Separate into four separate bowls and color each one red, green, yellow and blue. Using a funnel or icing bag, fill each cupcake hole just to the top with pudding.
- Frost with a large edged tip and a bakers bag filled with buttercream icing.