Red, White, and Blue Sprinkle Explosion Cupcakes

Red, white, and blue sprinkle explosion cupcakes are a festive and delightful treat perfect for celebrations or simply indulging your sweet tooth. These cupcakes are easy to make, packed with vibrant colors, and topped with a creamy vanilla frosting that’s sure to impress!

Chef’s Tips

• Avoid overmixing or undermixing the batter; mix just until combined for tender cupcakes.
• Use high-quality cupcake liners to prevent sticking.
• Ensure all ingredients are at room temperature for a smooth, even batter.
• Perform the spring test by gently pressing the center of a cupcake. If it springs back, it’s done.
• Refrigerate the cupcakes after frosting, as whipped topping may soften at room temperature.

Ingredients

Cupcakes

• 1 box Duncan Hines Classic White Cake Mix: The base for these light and fluffy cupcakes.
• 1 cup water: Hydrates the mix for a smooth batter.
• 3 large eggs: Provides structure and richness.
• 1/3 cup vegetable oil: Adds moisture to the cupcakes.
• 1/4 cup red, white, and blue sprinkles: Mixed into the batter for a festive touch.

Frosting and Decoration

• 8 oz whipped topping: Lightens the frosting texture.
• 16 oz vanilla frosting: Adds a creamy and sweet layer.
• 1/4 cup red, white, and blue sprinkles: For the perfect patriotic finish.

Substitutions

• Substitute water with milk for a richer cupcake.
• Replace vegetable oil with melted butter for enhanced flavor.
• Use homemade vanilla frosting if store-bought isn’t available.

Instructions

1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
2. Make the Batter: In a bowl, combine the cake mix, water, eggs, and vegetable oil. Use an electric mixer on low speed for 30 seconds, then medium speed for 2 minutes. Fold in 1/4 cup sprinkles until just combined.
3. Fill the Liners: Pour batter into the cupcake liners, filling them about halfway.

4. Bake the Cupcakes: Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
5. Prepare the Frosting: In a bowl, combine whipped topping and vanilla frosting. Mix with an electric mixer on medium speed for about 45 seconds.
6. Pipe the Frosting: Transfer the frosting to a piping bag fitted with a tip. Pipe the frosting onto the cooled cupcakes.
7. Decorate: Sprinkle the remaining red, white, and blue sprinkles over the frosted cupcakes.

8. Refrigerate: Store the cupcakes in the refrigerator until ready to serve.

FAQs
Can I make these without vanilla frosting?
Vanilla frosting is key to the creamy texture and acts as a base for the sprinkles. If you don’t have store-bought frosting, you can easily make it from scratch with butter, powdered sugar, vanilla extract, and milk.

How do I store leftover cupcakes?
Allow the cupcakes to cool completely before storing. Place them in an airtight container at room temperature for up to 2 days or refrigerate for longer storage. For freezing, ensure they are unfrosted to avoid sogginess upon defrosting.

Can I use a different cake mix?
Yes, you can use chocolate, vanilla, or any cake mix you prefer. Adjust the sprinkles to complement the cake’s color and flavor.

These red, white, and blue sprinkle explosion cupcakes are a festive and simple dessert that’s perfect for holidays, parties, or any time you want to celebrate with a sweet treat. Get creative with the sprinkles and toppings to make them your own!