Cupcakes Wellington – The Dessert of Your Dreams | Cupcake Project

Cupcakes Wellington – The Dessert of Your Dreams

Take a baked and frosted cupcake, wrap it in puff pastry, bake it again, and you’ve got Cupcakes Wellington (a Cupcake Project original creation). Imagine a steaming hot, flaky croissant with a soft, warm, frosted buttery cake waiting for you inside. Bride 1.0 best described the joy of this eating experience with the following quote: “Every cupcake should be wrapped in puff pastry!”

Baking Cupcakes Wellington couldn’t be easier. Watch, learn, and go try this yourself today. Do not wait!

First, unwrap a cupcake and plop it, frosting side down, on a piece of puff pastry atop a baking sheet. Enjoy the moment. You don’t often get the opportunity to turn a cupcake upside down.

For the detail oriented:

What kind of cupcake should I use?

It’s entirely up to you. Any cupcake would work. However, some frostings work better than others. I used a mango cupcake with dulce de leche frosting and the dulce de leche absorbed a bit into both the cupcake and the inner side of the puff pastry, adding a delicate sweetness to the dessert.

I plan to make Cupcakes Wellington again with a cupcake that has a chocolate ganache frosting – like my Better Than Sex Chocolate Cupcakes (if I wrapped those bad boys in puff pastry, I’d have to call them Better Than Better Than Sex Cupcakes).

I do not recommend using a cupcake with a buttercream frosting, but feel free to experiment.

How much puff pastry should I use?

I used a 5″ x 5″ square of puff pastry for each cupcake. But, trust me, there is no need to break out your ruler. Use as much or as little puff pastry as you’d like – just make sure that you have enough to wrap it completely around the cupcake.

What kind of puff pastry should I use?

I used the same brand that I used in my Beef Wellington, Dufour. But, use whatever brand you prefer, or make puff pastry from scratch.

Wrap the puff pastry tightly around the cupcake. Squeeze the edges shut and try to minimize any dough overlap.

Turn the cupcake right side up, brush with egg yolk, and draw a few lines (or whatever shape you’d like) in the dough with a knife (be really gentle so you don’t cut through to the cupcake layer).

Bake at 400 F for 25 minutes.

At first, I worried that baking the cupcake a second time would dry it out. But, au contraire, the second baking made the cupcakes extra moist.

Cut the Cupcakes Wellington into slices and eat them while they’re hot!!


I’d like to send a special shout out to Free Range Cookie for the idea!

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7 Responses to Cupcakes Wellington – The Dessert of Your Dreams

  1. Kimberly March 21, 2010 at 5:08 pm #

    Umm … holy poo … that sounds awesome! And I really, really, really wish I was eating one right now! You are so creative, Stef!

  2. TeaLady March 21, 2010 at 5:59 pm #

    O.M.G. but that looks enticing.

  3. Sara March 21, 2010 at 6:10 pm #

    So cool! Love this idea! Sound super super delish. 😀

  4. Amanda March 21, 2010 at 7:24 pm #

    So here’s the thing. I love wrapping burgers in puff pastry. I am fully on board with this cupcake in puff pastry. I’m now going to get on wrapping vegetables in puff pastry so I can host an amazingly decadent dinner party in which every food item arrives on the the table completely shrouded in deliciousness.

    My mouth is watering. :)

  5. Kelly March 22, 2010 at 9:33 am #

    Oh wow these look so incredibly good I can’t wait to try them. Yes, they look so good they deserved a run on sentence!

  6. Clsr2fyne March 22, 2010 at 11:11 am #

    I think that most pastries are best served hot but if I wanted to make them and transport them, would they still be as good at room temp?

  7. NikiTheo March 23, 2010 at 5:25 am #

    This is seriously the most awesome thing EVER!

  8. G&C March 23, 2010 at 8:33 am #

    we spotted you on thisiswhyyourefat!
    But i’d say this looks worth it.

  9. G&C March 23, 2010 at 8:33 am #

    we spotted you on thisiswhyyourefat!
    But i’d say this looks worth it.

  10. G&C March 23, 2010 at 8:33 am #

    we spotted you on thisiswhyyourefat!
    But i’d say this looks worth it.

  11. G&C March 23, 2010 at 8:33 am #

    we spotted you on thisiswhyyourefat!
    But i’d say this looks worth it.

  12. G&C March 23, 2010 at 8:33 am #

    we spotted you on thisiswhyyourefat!
    But i’d say this looks worth it.

  13. imasugarjunkie March 23, 2010 at 2:42 pm #

    oh my gosh! how awesome! I’ve always maintained that everything tastes better wrapped in pastry but never thought to try it on a cupcake!

  14. Lori March 24, 2010 at 8:49 am #

    yum yum yum yum yum!

  15. Anonymous March 24, 2010 at 9:22 am #

    Lets say we want to make chocolate muffin or some sort inside the puff pastry.. will we still need to put frosting on? or.. no?

  16. Stella March 24, 2010 at 12:18 pm #

    Wow, this is super decadent. I know it must be wonderful though, b/c I had homemade pastry today and it was so, so good. Neat idea!

  17. Trendsetters March 24, 2010 at 1:01 pm #

    wow…i cudnt believe this..cupcake …haha nice going

  18. Hungry Jenny March 24, 2010 at 1:02 pm #

    Now there’s a novel idea – I simply must try this out, thanks for sharing!

    Hungry Jenny x

  19. onlinepastrychef March 24, 2010 at 5:48 pm #

    That is simply genius! I love it! A fabulous use for puff pastry. 😀

  20. Stef March 25, 2010 at 7:07 am #

    Thanks, all!

    Amanda – When you create your full puff pastry meal, you’ll have to share the results with me! How fun!

    Clsr – Yes, they are still yummy at room temp.

    Anon – It certainly doesn’t need frosting. That’s up to you.

  21. Drew @ Cook Like Your Grandmother March 25, 2010 at 9:57 am #

    Tastykake chocolate cupcakes. [cue Homer sounds] aaahhhmmmmm-mm-aaaagghhhhhh-mmmmm

    Amanda, when are you doing the puff pastry meal? I’ll bring the beef Wellington if you do the asparagus and cupcakes.

  22. Jojo March 26, 2010 at 5:02 pm #

    Like… seriously?

    I would have never guessed CUPCAKE when I clicked on the link on foodgawker.


  23. Lisa @ Serah's March 26, 2010 at 9:41 pm #

    This is making my mouth water even more than the beef wellington. :)

  24. Sommer March 27, 2010 at 9:34 am #

    amazing idea, I’ll have to try it sometime! It’ll put the pastry sheets in my freezer to good use :)

  25. New York City auto accident lawyer May 24, 2010 at 10:55 am #

    Looks great. Thanks for sharing the recipe.

  26. oneordinaryday August 1, 2010 at 3:22 am #

    Oh, what a fun surprise dessert.

  27. 21d65f66-9439-11e1-acda-000f20980440 May 2, 2012 at 1:28 am #

    Perhaps slightly lacking in imagination. Needs frosting and sprinkles inside instead of the prosciutto and mushroom puree. Make the cupcake pink as well 😀

  28. Tairra Gofourth November 14, 2012 at 7:23 pm #

    Im curious if this would be good if you frosted the cupcake with nutella then wrapped it in the pastry! Sounds good but would it bake well? hmmmmmmm…..let me know if you have tried it please!

    • Stef November 14, 2012 at 7:31 pm #

      I haven’t tried it, but I bet that it would be fantastic!


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