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Picnic Cupcakes Recipe
Picnic Cupcakes Recipe photo by Taste of Home

Picnic Cupcakes Recipe

Read Reviews (43)
4.69 43
Publisher Photo
These moist cupcakes don't need frosting, so they're perfect for a picnic or traveling. Kids and adults love them! —Florence Leinweber, Endicott, Washington
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 1 package chocolate or yellow cake mix (regular size)
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg, lightly beaten
  • 1/3 cup sugar
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

  1. Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups two-thirds full.
  2. In a small bowl, beat the cream cheese, egg and sugar until smooth. Fold in chips.
  3. Drop by tablespoonfuls into batter. Bake at 350° for 20 minutes or until a toothpick inserted in the cupcake comes out clean. Yield: 24 servings.
Originally published as Picnic Cupcakes in Taste of Home December/January 1994, p54

Reviews for Picnic Cupcakes(43)

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 16, 2014

Easy and surprisingly good!

MY REVIEW
Reviewed Jan. 22, 2014

We made them with double chocolate fudge cake mix, and both chocolate and peanut butter chips. Wow, are these incredible!!! Definite keeper!!

MY REVIEW
Reviewed Mar. 1, 2013

These are incredible! We put some chocolate frosting on some of them, but they were great without. I did put them in the fridge and my family enjoyed them cold as well.

MY REVIEW
Reviewed Feb. 13, 2013

Just made these for Valentine's Day using red velvet cake mix and white chocolate chips in the filling. Yummy

MY REVIEW
Reviewed Feb. 4, 2013

Do these need to be kept in a cooler? I am concerned about the cream cheese being left out in the heat.

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