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Hanukkah Dreidel Cupcakes

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  • Prep 55 min
  • Total 1 hr 50 min
  • Servings 24
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These adorable and delicious cupcakes come to us from the Betty Crocker The Big Book of Cupcakes. Enlist the kiddos to help make these cupcakes and the simple decorations. It might just become a new tradition!
By Betty Crocker Kitchens
Updated Nov 21, 2023
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Ingredients

Cupcakes

  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup vegetable shortening
  • 1 2/3 cups granulated sugar
  • 5 egg whites
  • 2 1/2 teaspoons vanilla
  • 1 cup milk
  • 1 container Yoplait® Original French Vanilla Low Fat Yogurt

Vanilla Buttercream

  • 6 cups powdered sugar
  • 2/3 cup butter, softened
  • 1 tablespoon vanilla
  • 3 to 4 tablespoons milk

Decorations

  • 24 caramels, unwrapped
  • 12 pretzel sticks, cut in half
  • 24 white and chocolate-striped candy drops or pieces, unwrapped
  • Betty Crocker™ blue decorating icing
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 cup of the milk with the yogurt, about half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each about 2/3 full.
  • 2
    Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool.
  • 3
    In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in 1 tablespoon vanilla and 3 tablespoons of the milk. Gradually beat in just enough remaining milk, teaspoon at a time, until frosting is smooth and spreadable. Reserve 1 tablespoon frosting for decorating. Frost cupcakes with remaining frosting. Sprinkle with blue decorator sugar.
  • 4
    In small microwavable bowl, microwave 6 caramels uncovered on High 5 to 10 seconds or just until slightly softened. Poke 1 pretzel half into each softened caramel to look like top of dreidel. Repeat with remaining caramels and pretzels. Attach chocolate to bottom of each caramel with small amount of reserved frosting. Use blue icing to make decorations on 3 sides of dreidels. Place 1 dreidel on each frosted cupcake.

Tips from the Betty Crocker Kitchens

  • tip 1
    Bake these gems in sparkling gold or silver paper baking cups, for a festive presentation.

Nutrition

350 Calories, 12g Total Fat, 3g Protein, 57g Total Carbohydrate, 45g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
350
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
5g
25%
Trans Fat
1 1/2g
Cholesterol
15mg
5%
Sodium
170mg
7%
Potassium
60mg
2%
Total Carbohydrate
57g
19%
Dietary Fiber
0g
0%
Sugars
45g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 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 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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