Candy Sprinkled Cupcakes
Cake mix, ready-to-spread frosting and candy sprinkles stir up awesome cupcakes!
1 box Betty Crocker® SuperMoist® yellow or white cake mix
water, vegetable oil and eggs or egg whites called for on cake mix box
1 container Betty Crocker® Whipped fluffy white frosting
Betty Crocker® pastel decorating decors
Preheat oven to 350°F (177°C). Prepare muffin pan by placing 24 paper baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.
Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to wire cooling rack until completely cool.
Frost cupcakes with frosting. Roll edge of each cupcake in candy sprinkles.
Preparation Time: 20 minutes
Total Time: 1 hour 30 minutes
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Store loosely covered.
Amount per serving: Calories 180 (Calories from Fat 80), Total Fat 9 g (Saturated Fat 2 g, Trans Fat 1 g), Cholesterol 25 mg; Sodium 150 mg; Total Carbohydrate 24 g (Dietary Fiber 0 g, Sugars 16 g), Protein 1 g; Exchanges: 1 1/2 Other Carbohydrate; 2 Fat