Cupcake Poppers

Cupcake Poppers

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.

Prep Time

1:15

Hr:Mins

Total Time

1:15

Hr:Mins

Makes

30

cupcake

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)
  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.
Makes 30 cupcake poppers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Cupcake Popper)
  • Calories 160
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 150mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 0g,
    • Sugars 15g),
  • Protein 1g;
Percent Daily Value*:
    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.