Red, White, and Blue Sprinkle Explosion Cupcake Recipe
These easy red, white, and blue sprinkled explosion cupcakes start with a boxed cake mix and are loaded with sprinkles inside and out! Perfect for all of our patriotic summer holidays.
Servings: 24 Cupcakes
Calories: 147kcal
Equipment
- Cupcake liners
- Wilton 1M frosting tip
- Piping bag or ziplock bag
Ingredients
- Duncan Hines Classic White Cake Mix
- 1 cup water
- 3 large eggs
- ⅓ cup vegetable oil
- 8 oz whipped topping
- 16 oz vanilla frosting
- ½ cup red, white, and blue sprinkles divided
Instructions
- Preheat oven to 350 ℉.
- Line the 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, and enjoy!
Notes
Refrigerate cupcakes, as the whipped topping will start to settle at room temperature.
Nutrition
Serving: 1Cupcake | Calories: 147kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 21mg | Sodium: 50mg | Potassium: 24mg | Sugar: 17g | Vitamin A: 37IU | Calcium: 11mg | Iron: 0.1mg