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Rainbow Surprise Cupcakes

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 Rainbow Surprise Cupcakes
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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Colorful sprinkles inside the cupcakes will make your next party delicious and fun!
Updated May 12, 2015

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.
  • 2
    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.
  • 3
    Using melon baller or small spoon, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
  • 4
    Frost cupcakes with frosting. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use colorful foil or heavy paper cupcake liners for a special occasion.

Nutrition

220 Calories, 10g Total Fat, 1g Protein, 31g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
220
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
15%
Trans Fat
1g
Cholesterol
25mg
8%
Sodium
180mg
8%
Potassium
35mg
1%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 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 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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