Red, White, and Blue Sprinkle Explosion Cupcakes
Sprinkles are the easiest no-fuss topping when you’re stuck for ideas when it comes to decorating cupcakes, and that’s exactly what I’ve put to use here! Give these easy red, white and blue sprinkle explosion cupcakes a shot- whether you’re planning to whip up a quick sweet treat for the fourth of July or just want to pamper your taste buds a bit!
Equipment
- Stand mixer
- Cupcake liners
- Piping Bag and Tips
- Cupcake pan
Ingredients
- 1 box Duncan Hines Classic White Cake Mix
- 1 c water
- 3 eggs large
- 1/3 c vegetable oil
- 8 oz whipped topping
- 16 oz vanilla frosting
- 1/2 c red, white, and blue sprinkles divided
Instructions
- Preheat oven to 350 degrees.
- Line cupcake pan with liners.
- Prepare cake mix. Add cake mix, water, eggs, and vegetable oil to a bowl and using an electric mixer, mix at low speed for 30 seconds, then at medium speed for 2 minutes.
- Add ¼ cup of the sprinkles and mix on low just until combined.
- Pour batter into cupcake liners, about ½ full.
- Bake for 15-20 minutes, until you can insert a toothpick and it comes out clean.
- Allow cupcakes to cool on a wire rack.
- Once cooled, add whipped topping and frosting to a bowl and mix with an electric mixer on medium speed for about 45 seconds.
- Snip off the end of piping bag or corner of ziplock bag and insert the frosting tip.
- Place bag into a cup and fold the edges over the rim.
- Spoon frosting into bag, and pipe frosting onto cupcakes.
- Add sprinkles.
- Refrigerate cupcakes, as the whipped topping will start to settle at room temperature.
Nutrition
Calories: 188kcalCarbohydrates: 33gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 199mgPotassium: 37mgFiber: 0.2gSugar: 23gVitamin A: 37IUCalcium: 58mgIron: 1mg
Nutrition values are estimates, for exact values consult a nutritionist.