St. Patrick’s Day Pot of Gold Filled Cupcakes Recipe
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St. Patrick’s Day Pot of Gold Filled Cupcakes Recipe

St. Patrick’s Day Pot of Gold Filled Cupcakes Recipe
pic src: thismamacooks.com

If you’re looking for easy, gluten free St Patrick's Day cupcake recipes with a twist, you’ll love these St. Patrick’s Day Pot of Gold Filled Cupcakes. They come with a surprise inside!

If you’re the parent of a gluten free child, finding gluten free St Patrick's Day desserts recipes can be frustrating.

Most St Patrick’s Day parties are all about gluten filled green cookies and cupcakes. (And for the grownups, gluten laden beer and shepherd’s pie!)

It’s no fun to feel left out! That’s why I’ve created this  gluten free St Patrick's Day dessert recipe that’s not only fun to eat, but fun to make, too.

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St. Patrick’s Day Pot of Gold Filled Cupcakes Recipe
pic src: thismamacooks.com


Why gluten free filled cupcakes for St. Patrick’s Day?

We all know the story about the pot of gold at the end of the rainbow, right? In Irish folklore, fairies put a pot of gold at the end of each rainbow with leprechauns guarding it.

That’s why you see so many rainbows and leprechauns on St. Patrick’s Day.

I took inspiration from the pot of gold story, and came up with easy to make green gold filled cupcake for St. Patrick's Day.

So how can you make cupcakes “gold filled” but keep them somewhat healthy (or a bit guilt free), too?

By using my Easy & Healthy Apple Pie Filling recipe that’s low in sugar!

Note: You’ll only need half the filling recipe for these gluten free cupcakes.

Or you can make a full recipe and use the leftovers on breakfast oatmeal or yogurt – delish!)

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St. Patrick’s Day Pot of Gold Filled Cupcakes Recipe
pic src: thismamacooks.com

To make these St. Patrick's Day cupcakes even easier, I used Pillsbury Funfetti Gluten Free Premium Cake & Cupcake Mix and Pillsbury Funfetti Vibrant Green Vanilla Frosting.

(The frosting is marked gluten free on the can.)

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Tips on how to fill the St. Patrick’s Day Pot of Gold Filled Cupcakes

You don’t need a magic leprechaun to help you fill these St. Patrick's cupcakes with apple pie filling.

Instead, use this easy to do trick:

First, you bake the St. Patrick's Day cupcakes. After they cool, you fill them!

pic src: thismamacooks.com

Taking a small cookie cutter, core out the center of the cupcake. (I used the end of a large pastry frosting tip.)

Remove the core from what you used to cut it, and compact it a bit. This will serve as the lid after you fill the center of the cupcake.

pic src: thismamacooks.com

Press down the inside of the cupcake give you enough room to fill it with 1 tablespoon of apple pie filling.

pic src: thismamacooks.com
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After filling, place the lid over the hole. Done!

You now have a filled St. Patrick cupcake ready for frosting.

No one will know it’s filled with yummy apple pie filling (the pot of gold!) until they bite into it.

pic src: thismamacooks.com

Frosting Tip: I find that Pillsbury Funfetti Frosting is a bit thin for piping compared to the frosting I make from scratch using powdered sugar and shortening.

If you’re used to a stiffer frosting for piping, place the can in the refrigerator for a couple of hours. This will help make it feel a bit thicker.



St. Patrick’s Day Pot of Gold Filled Cupcakes Recipe

Looking for St Patrick Day cupcake ideas? Try this gluten free recipe for St Patrick Day cupcakes stuffed with apple pie filling!

  • PREP TIME : 1 hour
  • COOK TIME : 20 minutes
  • TOTAL TIME : 1 hour 20 minutes

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Ingredients

  1. 1 box Pillsbury Funfetti Gluten Free Premium Cake & Cupcake Mix
  2. 1 cup water
  3. 1/3 cup vegetable oil
  4. 1/2 of the Easy & Healthy Apple Pie Filling recipe
  5. 1 container Pillsbury Funfetti Vibrant Green Vanilla Frosting

Instructions

  1. Heat oven to 350 degrees F. Line muffin tin with paper baking cup liners to make 24 regular-size cupcakes.
  2. Make cupcake batter as directed on the box. Fill each muffin cup half full with 3 tablespoons of the batter.
  3. Bake 19-23 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pans 10 minutes. Then transfer the cupcakes to a cooling rack to cool for 30 minutes.
  4. Taking a small round cookie or canape cutter, core out the center of the cupcake. Remove the core from the cutter, and compact it a bit. This will serve as the lid after you fill the center of the cupcake.
  5. Press down the inside of the cupcake give you enough room to spoon in 1 tablespoon of apple pie filling. After filling, place the lid over the hole.
  6. Transfer the frosting to frosting piping bag fitted with a large star tip. Pipe the frosting in a circular pattern on tops of cupcakes. Or you can frost cupcakes with an offset spatula instead.
  7. Store cupcakes at room temperature or in the refrigerator before serving.

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Nutrition Information:

YIELD: 24 SERVING SIZE: 1 cupcake

Amount Per Serving: 

CALORIES: 64 | TOTAL FAT: 4g | SATURATED FAT: 1g | TRANS FAT: 0g | UNSATURATED FAT: 4g | CHOLESTEROL: 3mg | SODIUM: 26mg | CARBOHYDRATES: 6g | FIBER: 0g | SUGAR: 5g | PROTEIN: 0g.

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St. Patrick’s Day Pot of Gold Filled Cupcakes Recipe

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