Brussels Sprouts Cake Pops? You’ve got to be kidding me! When my sister first told me about this wild recipe, I thought she was pulling my leg. But let me tell you, these little Brussels sprouts cake pops have become my new signature dessert, and they’re a total hit wherever I bring them.

It all started last year when I was tasked with bringing a “unique” dish to our annual holiday party. I wanted to do something really special, and when I stumbled across this recipe for Brussels sprouts cake pops, I knew I had to give it a try. At first, I’ll admit I was a little skeptical. Brussels sprouts in a cake pop? That just doesn’t sound right. But I decided to trust the process, and boy, am I glad I did.

These Brussels sprouts cake pops are an absolute showstopper. They’re the perfect balance of sweet, savory, and a little bit unexpected. The shredded Brussels sprouts add a lovely, delicate crunch, while the creamy, vanilla-infused cake pop coating is pure decadence. And when you top them off with a drizzle of melted white chocolate and a sprinkle of festive sprinkles or chopped nuts, they become a dessert that’s almost too pretty to eat (almost).

Why This Brussels Sprouts Cake Pops Recipe Will Become Your Go-To

The Secret Behind Perfect Brussels Sprouts Cake Pops

The secret to these amazing Brussels sprouts cake pops is all in the method. By shredding the Brussels sprouts and incorporating them into the cake batter, you end up with a wonderfully moist and flavorful cake pop that’s bursting with veggie goodness. The contrast of the tender, sweet cake and the crisp, earthy Brussels sprouts is truly magical. And the creamy cream cheese coating takes the whole thing to the next level, creating a decadent, bite-sized treat that’s sure to impress.

What I love most about this recipe is that it proves you can sneak veggies into just about anything and make it downright delicious. Brussels sprouts are often viewed as the black sheep of the vegetable world, but in these cake pops, they shine. I guarantee your friends and family will be shocked when they realize they’re eating Brussels sprouts – in the best way possible.

Essential Ingredients You’ll Need

Now, let’s talk about the key ingredients that make these Brussels sprouts cake pops so special:

  • 1 pound Brussels sprouts, trimmed and shredded – The star of the show! Shredding the Brussels sprouts helps them incorporate seamlessly into the cake batter, adding texture and flavor without being overpowering.
  • 1 box yellow cake mix, prepared according to package instructions – The base of the cake pops. The yellow cake provides a sweet, fluffy backdrop for the Brussels sprouts.
  • 8 ounces cream cheese, softened – This creamy coating is what takes these cake pops to the next level. The tangy cream cheese balances the sweetness of the cake beautifully.
  • 1/2 cup powdered sugar – Adds the perfect amount of sweetness to the cream cheese coating.
  • 1 teaspoon vanilla extract – Enhances the overall flavor and aroma of the cake pops.
  • 12 ounces white chocolate, melted – Drizzled over the top, the melted white chocolate creates a gorgeous, glossy finish.
  • Sprinkles or chopped nuts for garnish (optional) – A fun, festive touch that makes these cake pops even more irresistible.

Step-by-Step Brussels Sprouts Cake Pops Instructions

Preparing Your Brussels Sprouts Cake Pops

With a prep time of just 20 minutes and a cook time of 15 minutes, these Brussels sprouts cake pops come together in a flash. All you’ll need are a few basic tools like a food processor, a mixing bowl, a baking sheet, and some cake pop sticks.

1- Start by trimming and shredding the Brussels sprouts using a food processor or a sharp knife. You want the pieces to be small and evenly shredded, so they blend seamlessly into the cake batter.

2- Next, prepare the yellow cake mix according to the package instructions. Once the batter is ready, gently fold in the shredded Brussels sprouts, making sure they’re evenly distributed throughout the batter.

3- Using a small cookie scoop or spoon, portion the cake batter onto a baking sheet lined with parchment paper, forming small, uniform balls. Bake the cake pops at 350°F for 15 minutes, or until they’re lightly golden and a toothpick inserted into the center comes out clean.

4- Allow the cake pops to cool completely before moving on to the next step. You’ll know they’re ready when they’re firm to the touch and no longer feel warm.

5- In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until the mixture is smooth and creamy.

6- Carefully insert a cake pop stick into the center of each cooled cake pop, then dip them into the cream cheese coating, making sure to evenly coat the entire surface. Finish by drizzling the tops with melted white chocolate and sprinkling on some festive sprinkles or chopped nuts, if desired.

Pro Tips for Success

  1. Make sure to shred the Brussels sprouts finely – you don’t want any large chunks that could overwhelm the cake pops.
  2. Don’t overfill the cake pop molds. Aim for small, uniform balls to ensure even baking and a better coating-to-cake ratio.
  3. Chill the coated cake pops in the fridge for at least 30 minutes before serving. This helps the cream cheese coating set and prevents the pops from falling apart.
  4. If you’re short on time, you can make the cake pops a day or two in advance and store them in the freezer until you’re ready to coat and decorate them.

Serving and Storing Your Brussels Sprouts Cake Pops

Perfect Pairings for Brussels Sprouts Cake Pops

These Brussels sprouts cake pops are the ultimate party treat, serving up 24 bite-sized delights. They’re perfect for holiday gatherings, office parties, or any event where you want to wow your guests with a unique and delicious dessert.

For the ultimate pairing, I like to serve these cake pops alongside a hot cup of coffee or a glass of sparkling wine. The rich, creamy flavors of the pops are a perfect match for the bold, aromatic notes of a good cup of joe, while the bubbles of the wine help to cut through the decadence.

You could also serve them alongside a festive charcuterie board, with cured meats, cheeses, and various dips and spreads. The salty, savory elements would create a lovely contrast to the sweetness of the cake pops.

Storage and Make-Ahead Tips

One of the best things about these Brussels sprouts cake pops is that they’re incredibly easy to make ahead and store for later. Once the pops are fully coated and chilled, you can transfer them to an airtight container and refrigerate them for up to 5 days.

If you want to make them even further in advance, you can actually freeze the coated cake pops for up to 2 months. Simply place them in a single layer on a baking sheet, and once they’re frozen solid, transfer them to a resealable freezer bag or airtight container. When you’re ready to serve them, just remove them from the freezer and let them thaw at room temperature for about 30 minutes.

When it’s time to reheat the cake pops, you can do so in the microwave in 10-second intervals, or pop them in the oven at 300°F for 5-7 minutes, just until they’re warmed through.

Variations and Dietary Adaptations for Brussels Sprouts Cake Pops

Creative Brussels Sprouts Cake Pops Variations

While the classic version of these Brussels sprouts cake pops is absolutely delicious, there’s plenty of room for creativity and experimentation.

For a festive twist, you could swap out the yellow cake for a spicy gingerbread or rich chocolate cake. Or, for a more autumnal flavor, try using a pumpkin or maple-infused cake mix.

You could also play around with the coating and toppings. Instead of the classic cream cheese frosting, try a tangy lemon or zesty orange cream cheese. And for the drizzle, you could use dark, milk, or even colored white chocolate to really make the pops pop.

Making Brussels Sprouts Cake Pops Diet-Friendly

Looking to make these Brussels sprouts cake pops a little more diet-friendly? No problem! There are plenty of easy substitutions you can make.

For a gluten-free version, simply swap out the yellow cake mix for a gluten-free alternative. You can also make these vegan by using a dairy-free cream cheese and melting down vegan white chocolate for the coating.

If you’re watching your carbs, you can make a low-carb version by using a keto-friendly cake mix and substituting the powdered sugar in the cream cheese coating with a low-calorie sweetener like erythritol or monk fruit.

No matter how you tweak the recipe, these Brussels sprouts cake pops are sure to be a hit with everyone – even the pickiest of eaters!

Frequently Asked Questions

Q: Can I use a different type of vegetable instead of Brussels sprouts?
A: While Brussels sprouts are the star of this recipe, you could experiment with other shredded vegetables like carrots, zucchini, or even butternut squash. Just be sure to adjust the quantities and cooking times as needed.

Q: How long do these cake pops take to prepare and bake?
A: This recipe has a total time of 35 minutes, with 20 minutes of prep time and 15 minutes of cook time. The quick prep and bake time make these cake pops a great option when you’re short on time.

Q: Can I make the cake pops in advance?
A: Absolutely! These Brussels sprouts cake pops are perfect for making ahead. You can store the coated and decorated pops in the fridge for up to 5 days or in the freezer for up to 2 months.

Q: How many cake pops does this recipe make?
A: This recipe yields 24 cake pops, making it perfect for serving a crowd or dividing up for individual treats.

Q: What’s the best way to prevent the cake pops from falling apart?
A: To keep your cake pops intact, be sure to chill them in the fridge for at least 30 minutes after coating them in the cream cheese frosting. This helps the coating set and prevents the pops from falling apart when you serve them.

Conclusion

These Brussels sprouts cake pops are truly a one-of-a-kind dessert that’s sure to wow your friends and family. With their unexpected veggie twist and irresistible sweet and creamy flavors, they’re bound to become a new holiday tradition in your household.

So don’t be afraid to give this recipe a try – I promise, once you taste these little bites of Brussels sprouts bliss, you’ll be hooked. Let me know how they turn out in the comments below, and be sure to share this recipe with all your fellow Brussels sprouts lovers!