Sprinkles are the easiest no-fuss topping when you’re stuck for ideas when it comes to decorating cupcakes, and that’s exactly what I’ve put to use here! Give these easy red, white and blue sprinkle explosion cupcakes a shot- whether you’re planning to whip up a quick sweet treat for the fourth of July or just want to pamper your taste buds a bit!
But before you do, here’s everything you need to know.
Can I Make This Without Vanilla Frosting?
The vanilla frosting is actually a key component of these sprinkle explosion cupcakes. They give the cupcakes a nice, white base to put the colorful sprinkles on, and also lend a nice, creamy, and buttery texture.
If you don’t have store-bought vanilla frosting, you can actually make it from scratch. It is incredibly easy and needs just four ingredients to whip up - butter, sugar, vanilla extract, and milk.
Look up a simple recipe for vanilla buttercream online and use it!
How Do I Store the Leftover Explosion Cupcakes?
Making cupcakes for a crowd in advance? Or maybe you’ve got a handful of cupcakes leftover from what you just made. Whatever it is, here are a few tips and tricks to follow to store them effectively.
- First, allow your cupcakes to cool down completely- at least for an hour. If they’re even the slightest bit warm, it’ll cause condensation on the inside of the container, which will cause the cupcakes to become sticky and soggy.
- If you plan to consume them within 2 days, you just need to transfer them to an airtight container and let them stay at room temperature.
- You can also freeze cupcakes if you want to have them after a week or so. Remember, they need to be unfrosted, otherwise, they’ll end up becoming a big soggy mess after they’re defrosted.
Tips & Tricks to Make the Explosion Cupcakes
To make sure you nail the recipe, here are some handy tips and tricks.
- When making cupcakes, remember to not over mix or under mix the batter.
- Always use high-quality cupcake liners.
- When mixing the batter for the cupcakes, make sure all the ingredients are at room temperature.
- As far as possible, avoid substitutes. Don’t fiddle with the recipe if you can, and follow the instructions as accurately as you can.
- Do the spring test to check for doneness. Cupcakes tend to feel done on the outer edges, but the center can remain undercooked. To check if they’re done, gently press the center, and see if the cake springs back when you remove the finger.
Serving Ideas & Suggestions
These bite-sized cupcakes that are frosted with a subtle vanilla topping taste absolutely divine on their own, but if you really want to take things up a notch, you can place them in plastic wine glasses if you’re making them for some guests coming over, or even in individual ice-cream cones.
Inspired and ready to try your hands at more cakes and cupcakes? Here are a few others to try out.
- Easy Peach Upside Down Cupcakes
- Super Easy Chocolate Chip Cupcakes
- Pineapple Cherry Dump Cake
- Funfetti Cake Dip
Red, White, and Blue Sprinkle Explosion Cupcakes
- 1 box Duncan Hines Classic White Cake Mix
- 1 c water
- 3 eggs large
- ⅓ c vegetable oil
- 8 oz whipped topping
- 16 oz vanilla frosting
- ½ c red, white, and blue sprinkles divided
- cupcake liners
- Wilton 1M frosting tip
- Piping bag or ziploc bag
- Preheat oven to 350 degrees.
- Line 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 off 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.
- Refrigerate cupcakes, as the whipped topping will start to settle at room temperature.