Cupcake Poppers

  • Prep Time 1 hr 15 min
  • Total 1 hr 15 min
  • Servings 30
  • Ingredients 7

Ingredients

Cupcakes

Frosting

  • 1 1/2 cups marshmallow creme
  • 3/4 cup butter, softened
  • 1 1/4 cups powdered sugar
  • Betty Crocker™ gel food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Instructions

  • Step 
    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.
  • Step 
    2
    Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). 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.

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