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5 from 2 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Desserts & Sweet Treats
Cuisine: American
Keyword: cupcakes, red, white, and blue, sprinkles
Servings: 24 Cupcakes
Calories: 147kcal


  • Cupcake liners
  • Wilton 1M frosting tip
  • Piping bag or ziplock bag


  • 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


  • 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!


Refrigerate cupcakes, as the whipped topping will start to settle at room temperature.


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