Go Back
+ servings
Print Recipe
5 from 2 votes

Red, White, and Blue Sprinkle Explosion Cupcakes

These easy red, white, and blue sprinkled explosion cupcakes start with a boxed cake mix, and are loaded with sprinkles inside and out! These delicious cupcakes are perfect for all of our patriotic summer holidays. Try this simple cupcake recipe today!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Desserts & Sweet Treats
Cuisine: American
Servings: 24 Cupcakes
Calories: 213kcal
Author: A Crazy Family

Ingredients

  • Duncan Hines Classic White Cake Mix
  • 1 cup water
  • 3 large eggs
  • cup vegetable oil
  • 8 oz whipped topping
  • 16 oz vanilla frosting
  • ½ cup red white, and blue sprinkles; divided
  • Cupcake liners
  • Wilton 1M frosting tip
  • Piping bag or ziplock bag

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 of 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

Serving: 1Cupcake | Calories: 213kcal | Carbohydrates: 25g | Protein: 1g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 24mg | Sodium: 71mg | Sugar: 21g