Fun Sprinkle Cupcakes (Print Version)
# Ingredients:
→ Frosting Ingredients
01 -
4 cups powdered sugar
02 -
2 sticks of butter
03 -
1/2 cup cocoa powder (unsweetened)
04 -
1 teaspoon vanilla extract
05 -
5 to 7 tablespoons heavy cream
06 -
Rainbow sprinkles for garnish
→ Cupcake Mix Components
07 -
1/2 cup vegetable oil
08 -
3 eggs
09 -
1 cup buttermilk
10 -
1 box of almond-flavored cake mix
→ Filling Ingredients
11 -
Raspberry preserves, seedless
12 -
Extra rainbow sprinkles (optional)
# Instructions:
01 -
Start by creaming the butter till smooth. Gradually mix in half the powdered sugar. Once combined, add the rest of the sugar, cocoa powder, vanilla, and cream. Mix until silky and fluffy. For deep color, let it sit overnight. You can refrigerate and bring it back to room temp an hour before you use it.
02 -
Crank up the oven to 350°F. Line your cupcake tray with paper liners. This should make approximately 22 cupcakes.
03 -
Throw the cake mix, buttermilk, oil, and eggs into a bowl. Scoop the batter evenly into your liners using a cookie scoop.
04 -
Follow the baking directions on the cake mix box. Once baked, allow them to cool thoroughly.
05 -
Stick the cupcakes in the fridge for 30 minutes after cooling. This makes removing the centers way easier.
06 -
Grab a cupcake corer (or even an apple corer) to make a small hole in each cupcake. Don't go too deep—you don't want the filling to leak out. Keep the removed cake pieces for later.
07 -
Spoon or pipe raspberry preserves into each cupcake hole, filling it completely. Pop the removed cake circle back on top. Do this for all the cupcakes.
08 -
Load up a piping bag with a 1M tip to swirl frosting on each cupcake. Sprinkle lots of rainbow sprinkles to finish. If you don’t have a piping bag, spread frosting with a knife instead.
# Notes:
01 -
If you want deeper flavored frosting, prepare it the night before.
02 -
Chilling cupcakes before coring helps avoid breakage.
03 -
Switch out the raspberry preserves for any other flavor you like.