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Layered Sprinkle Cupcakes

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

Ingredients

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

270 Calories, 12g Total Fat, 1g Protein, 41g Total Carbohydrate, 1g Sugars

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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