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Dreamy Sleepover Cupcakes

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  • Prep 2 hr 40 min
  • Total 3 hr 40 min
  • Servings 24
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How cute are these dreamy sleepover cupcakes? A sweet treat for before bedtime, the fruit roll ups as blankets are a creative, adorable touch.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Cupcakes

  • 2 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 2/3 cups granulated sugar
  • 5 egg whites
  • 2 1/2 teaspoons vanilla
  • 1 1/4 cups milk

Frosting

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

Decorations

  • 48 vanilla wafer cookies
  • Assorted colors decorating icing (from 6.4-oz cans)
  • 12 rolls fruit flavored snacks in three-foot rolls (any flavor; from two 4.5-oz boxes)
  • Assorted candy sprinkles, if desired

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 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 granulated sugar, about 1/3 cup at a time, beating well after each addition. 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 a third at a time, and milk, about half at a time, beating just until blended.
  • 2
    Divide batter evenly among muffin cups, filling each about two-thirds full. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • 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 milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost cupcakes.
  • 4
    On each cupcake, press 2 vanilla wafers, 1 for the head and 1 for the body. With decorating icing, decorate 1 wafer with eyes, mouth and hair. Cut 4x2 1/2-inch pieces from fruit snack; press onto cupcakes, covering other cookie, to look like a blanket. Decorate blankets with decorating icing and candy sprinkles.

Tips from the Betty Crocker Kitchens

  • tip 1
    To save time, use 1 box white, yellow or devil's food cake mix with pudding in the mix instead of making from-scratch cupcakes. Make cake mix as directed on box using water, oil and eggs or egg whites. Bake and cool as directed on box. For the frosting, substitute 1 container ready-to-spread vanilla frosting. Decorate cupcakes as directed in recipe.

Nutrition

340 Calories, 14g Total Fat, 2g Protein, 50g Total Carbohydrate, 40g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
8g
42%
Trans Fat
1/2g
Cholesterol
60mg
20%
Sodium
230mg
10%
Potassium
40mg
1%
Total Carbohydrate
50g
17%
Dietary Fiber
0g
0%
Sugars
40g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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