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Cupcake Poppers

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Get playful with your food and watch as simple cupcakes take on a little color and turn into super-fun Cupcake Poppers. Start with Betty Crocker® SuperMoist® cake mix, and liven it up with bright colors and fluffy frosting.

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( 95 Ratings)

95 Ratings

5 Stars 41%

4 Stars 31%

3 Stars 15%

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Member Reviews ( 57 )

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Prep Time 1 hr 15 min
Total Time 1 hr 15 min
Servings 30

Ingredients

Cupcakes

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and egg whites called for on cake mix box

1/4: teaspoon each Betty Crocker® gel food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Frosting

1 1/2: cups marshmallow creme

3/4: cup butter, softened

1 1/4: cups powdered sugar

: Betty Crocker® gel food colors (neon pink, neon purple, neon orange, neon green, classic blue)

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Directions

1 Heat oven to 350°F (for all pans). Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.
2 Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
3 Bake 11 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
4 In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match cupcake colors.
5 Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

EXPERT TIPS

Expert Tips

For a fun idea, using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake Popper

Calories: 160
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 150mg; 150%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 0g 0% Sugars 15g 15% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 0%;

Exchanges:

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; 1 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 57 Reviews View All

Posted 4/23/2013 1:17:38 AM REPORT ABUSE joanlim said:

Rating:

l0ve its

This reply was: Helpful Inspiring

Posted 6/18/2012 9:52:26 PM REPORT ABUSE taylorbean said:

Rating:

Although these were quite messy, it'd be cute for a child's birthday party.

This reply was: Helpful Inspiring

Posted 6/10/2012 10:03:28 AM REPORT ABUSE CSorige said:

Rating:

These came out great! I found if you fill up the mini muffin cup a little more than the tops are easier to cut off. I just used regular canned frosting for the inside. All the leftover bottoms I used to make cake balls. I crumbled up the bottoms in a bowl added frosting then rolled them into balls and stuck in the fridge a few hours to set. I melted purple candy melts that I had and then rolled the cake balls in them. Great way to not waste the bottoms.

This reply was: Helpful Inspiring