Cupcake Poppers

Sheri Wasky


This is a Betty Crocker recipe. It is fun and it is delicious.

pinch tips: How to Cream Butter & Sugar



Makes 30 cupcake popper sandwiches


1 Hr 15 Min


1 Hr 15 Min




1 box
betty crocker supermoist white cake mix
water, oil, egg whites called for on the box
1/4 tsp
each color of gel or food color
(neon pink, neon purple, neon orange, neon green and classic blue
1 1/2 c
marshmallow cream
3/4 c
butter, softened
1 1/4 c
powdered sugar
gel or liquid food colors as listed above

Directions Step-By-Step

Preheat oven to 350 degrees. 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.
Fill each muffin cup with 1 level measuring tablespoon of batter, making 12 cupcakes of each color.
Bake 10-12 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan. Cool completely, about 10 minutes.
In a large bowl, beat marshmallow cream and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 bowls, about 1/3 cup each. Using the same 5 colors, lightly tint frosting in each bowl to match the cupcake colors.
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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American
Other Tag: For Kids