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Layered Sprinkle Cupcakes

Layered Sprinkle Cupcakes
  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 24
A personal version of a layered birthday cake, these cupcakes are colorful and delicious!
Updated July 28, 2014

Ingredients

  • 1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 containers Betty Crocker™ Rich & Creamy vanilla frosting
  • Assorted Betty Crocker™ candy sprinkles

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2
    Remove baking cups from cupcakes. Using serrated knife, cut each cupcake in half horizontally, being careful not to break either half. Place heaping 1 tablespoon frosting on each cupcake base. Replace rounded cupcake tops.
  • 3
    Spread rounded 1 tablespoon frosting on top of each cupcake. Top with candy sprinkles. Store loosely covered.

Nutrition Facts

Serving Size: 1 Cupcake
Calories
270
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3g
14%
Trans Fat
2g
Cholesterol
25mg
8%
Sodium
220mg
9%
Potassium
35mg
1%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 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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