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We fell in love with these bright cupcake cookies. They would be perfect for any party or holiday because you can color them to whatever fits your party theme. And besides being such fun colors, they are filled with delicious frosting that has marshmallow creme. Your families and friends will love these. So easy and a great way to involve your kids. You can use the leftover cupcake bottoms to make our Cake Balls.
CUPCAKE COOKIE POPPERS RECIPE
These cupcake cookie poppers would be perfect for any party or holiday because you can color them to whatever fits your party theme. And besides being such fun colors, they are filled with delicious frosting that has marshmallow creme.
Serving people
Ingredients
- 1 (16 ounce) box Betty Crocker super moist white cake mix
- 1¼ cup water
- ⅓ cup vegetable oil
- 3 egg white
- ¼ teaspoon Betty Crocker gel food colors, (5 colors)
Filling:
- 1½ cups marshmallow creme
- ¾ cup butter, softened
- 1¼ cup powdered sugar
- ¼ teaspoon Betty Crocker gel food colors, to color frosting (5 colors)
Instructions
- Heat oven to 350 degrees.
- Spray 60 mini muffin cups.
- Make cake as directed on package adding water, oil, and egg whites.
- Divide batter into 5 bowls. Should be about 3/4 cup in each bowl.
- Add 1/4 teaspoon food coloring to each bowl. Each bowl a different color.
- Fill muffin cups with 1 Tablespoon of colored batter.
- Bake 11-13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan. Cool completely.
Filling:
- Beat marshmallow creme and butter with electric mixer until well blended. Beat in powdered sugar until fluffy.
- Divide frosting in 5 small bowls. About 1/3 cup in each bowl.
- Using the same 5 colors, tint the frosting in each bowl to match cupcake colors.
- Assemble each popper using 2 mini cupcakes. Cut tops off of each cupcake (the bottoms can be discarded or used in another recipe).
- Spread or pipe 1 Tablespoon colored frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake on top of frosting. Press together lightly. Repeat with remaining cupcake tops. Store loosely covered.
Nutrition
Calories: 162 kcal · Carbohydrates: 23 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 46 mg · Potassium: 6 mg · Sugar: 15 g · Vitamin A: 142 IU · Calcium: 39 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Recipe adapted from Betty Crocker
These look so good. And they are beautiful! I do have a question though. If I read this correctly this makes 60 mini cupcakes and it takes 2 to make each popper. Should the total yield be 30? thanks and I cant wait to try this
Holy smokes, these are simply adorable! So, so adorable! I’m going to make these for my little activity day girls!
You are right. 60 cupcakes yields 30 cupcake cookie poppers. 🙂
How cute! These would be so fun for a kid’s birthday party! 🙂
These are so beautiful and fun! We’d be honored if you would come over to our newest link party over at The Inspiration Network: DELISH- a desserts only link party. Bring your desserts and let’s party!!
http://theinspiration-network.com/delish-dessert-link-party/
Smiles,
Melanie and Diana
The Inspiration Network
Wow these look amazing and not to hard. Like how you use mini cupcake tops, great idea.