Confetti Candy Cupcakes

Confetti Candy Cupcakes

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

Prep Time



Total Time






2 1/3
cups Gold Medal® all-purpose flour
2 1/2
teaspoons baking powder
teaspoon salt
cup butter or margarine, softened
1 1/4
cups granulated sugar
teaspoon vanilla
cup milk
cup coarsely chopped candy-coated chocolate candies (about 6 1/2 oz)
Fudge Frosting
cup granulated sugar
cup unsweetened baking cocoa
cup milk
cup butter or margarine
tablespoons light corn syrup
teaspoon vanilla
1 1/2
to 2 cups powdered sugar
Candy-coated chocolate candies (about 3/4 cup)
  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.
Makes 30 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 280
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 170mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 1g,
    • Sugars 31g),
  • Protein 2g;
Percent Daily Value*:
    • 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.