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Confetti Candy Cupcakes

The party's just not complete without cupcakes...these colorful concoctions will add a festive touch to any occasion!

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 (2) 2 Reviews
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  • Prep Time 55 min
  • Total Time 3 hr 15 min
  • Servings 30

Ingredients

Cupcakes

2 1/3
cups Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
cup butter or margarine, softened
1 1/4
cups granulated sugar
3
eggs
1
teaspoon vanilla
2/3
cup milk
1
cup coarsely chopped candy-coated chocolate candies (about 6 1/2 oz)

Fudge Frosting

1
cup granulated sugar
1/2
cup unsweetened baking cocoa
1/2
cup milk
1/4
cup butter or margarine
2
tablespoons light corn syrup
1
teaspoon vanilla
1 1/2
to 2 cups powdered sugar

Garnish

Candy-coated chocolate candies (about 3/4 cup)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  • 2 In medium bowl, mix flour, baking powder and salt; set aside.
  • 3 In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 2/3 cup milk, about half at a time, beating just until blended.
  • 4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle batter in each cup with 1 heaping teaspoon chopped candies.
  • 5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • 6 In 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in 1/2 cup milk, 1/4 cup butter and the corn syrup. Heat to boiling over medium-high heat, stirring frequently. Boil 3 minutes, stirring occasionally. Remove from heat; beat in 1 teaspoon vanilla and enough powdered sugar with spoon until frosting is smooth and spreadable. Frost cooled cupcakes. Garnish each with 5 candy-coated chocolate candies.

EXPERT TIPS

Expert Tips

Choose colors of the candy-coated chocolate candies to match the holiday, such as red and green for Christmas.

If baking cupcakes in batches, cover and refrigerate batter until ready to use. Cool muffin cups 15 minutes before filling again with batter.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
280
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
170mg
170%;
Total Carbohydrate
41g
41%
(Dietary Fiber
1g
1%
  Sugars
31g
31%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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