Cupcake Poppers

Cupcake Poppers
75 min.
30
144kcal

Suggestions


Indulge your sweet tooth with these vibrant and delightful Cupcake Poppers, a fun twist on traditional cupcakes that are sure to impress at any gathering! Perfect for parties, celebrations, or simply a treat for yourself, these mini masterpieces are not only visually stunning but also bursting with flavor. With their eye-catching neon colors and fluffy frosting, they bring a playful element to dessert that both kids and adults will adore.

What makes these Cupcake Poppers truly special is their unique assembly. Each popper is crafted from two mini cupcakes, sandwiched together with a luscious layer of marshmallow buttercream frosting. The combination of soft cake and creamy filling creates a delightful texture that melts in your mouth. Plus, the use of Betty's Super White Cake Mix ensures a light and airy base that pairs perfectly with the sweet frosting.

Whether you're hosting a birthday party, a festive holiday gathering, or just want to brighten up your day, these Cupcake Poppers are the perfect treat. They are easy to make, and with a little creativity, you can customize the colors to match any theme. So gather your friends and family, roll up your sleeves, and get ready to create a dessert that is as fun to make as it is to eat!

Ingredients

  • box cake mix white
  • 0.3 teaspoon purple gel food coloring green blue (neon pink, neon purple, neon orange, neon , classic )
  • 1.5 cups marshmallow creme 
  • 0.8 cup butter softened
  • 1.3 cups powdered sugar 
  • serving purple gel food coloring green blue (neon pink, neon purple, neon orange, neon , classic )

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (for all pans). Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.
  2. Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
  3. Bake 11 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
  4. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match cupcake colors.
  5. Assemble each popper using 2 mini cupcakes.
  6. Cut tops off each cupcake horizontally (save bottoms for another use).
  7. Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

Nutrition Facts

Calories144kcal
Protein2.05%
Fat31.9%
Carbs66.05%

Properties

Glycemic Index
1.67
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
1.5304347717244%

Nutrients percent of daily need

Calories:143.81kcal
7.19%
Fat:5.24g
8.06%
Saturated Fat:3.25g
20.33%
Carbohydrates:24.41g
8.14%
Net Carbohydrates:24.22g
8.81%
Sugar:16.05g
17.83%
Cholesterol:12.2mg
4.07%
Sodium:156.02mg
6.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.76g
1.52%
Phosphorus:59.44mg
5.94%
Calcium:39.15mg
3.92%
Folate:12.23µg
3.06%
Vitamin A:141.82IU
2.84%
Vitamin B1:0.04mg
2.51%
Vitamin B2:0.04mg
2.37%
Selenium:1.57µg
2.24%
Vitamin B3:0.41mg
2.07%
Iron:0.34mg
1.89%
Vitamin E:0.28mg
1.88%
Manganese:0.04mg
1.78%