Best Surprise Red Cupcakes Recipes

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SURPRISE ON THE INSIDE RED, WHITE AND BLUE CUPCAKES



Surprise on the Inside Red, White and Blue Cupcakes image

Make your summer celebrations even more patriotic and exciting with these surprise on the inside cupcakes filled with colorful sprinkles.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 cup assorted Betty Crocker™ red, white and blue candy sprinkles
1 container Betty Crocker™ Rich & Creamy frosting (any flavor)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
  • Frost cupcakes with frosting. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 4 g, TransFat 1 g

SURPRISE ON THE INSIDE RED, WHITE AND BLUE CUPCAKES



Surprise on the Inside Red, White and Blue Cupcakes image

Make your summer celebrations even more patriotic and exciting with these surprise on the inside cupcakes filled with colorful sprinkles.

Provided by @MakeItYours

Number Of Ingredients 4

1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 cup assorted Betty Crocker™ red, white and blue candy sprinkles
1 container Betty Crocker™ Rich & Creamy frosting (any flavor)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
  • Frost cupcakes with frosting. Store loosely covered.

SURPRISE RED CUPCAKES



Surprise Red Cupcakes image

Catch your honey red-handed this Valentine's Day with a batch of these confections. Our family loves these filled cupcakes. They disappear in a day. -Betty B. Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 2 dozen.

Number Of Ingredients 17

2 cups sugar, divided
3 tablespoons plus 2 cups all-purpose flour, divided
1/2 cup milk
1/2 cup plus 1/3 cup shortening, divided
2 large eggs
1 bottle (1 ounce) red food coloring
1 tablespoon white vinegar
2 teaspoons vanilla extract, divided
3 tablespoons baking cocoa
1 teaspoon baking soda
1 cup buttermilk
1/2 cup butter, softened
3 tablespoons confectioners' sugar
FROSTING:
1 cup semisweet chocolate chips
1/3 cup plus 1 to 3 teaspoons evaporated milk, divided
1-1/2 cups confectioners' sugar

Steps:

  • In a heavy saucepan, combine 1/2 cup sugar, 3 tablespoons flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool., In a large bowl, cream 1/2 cup shortening and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and 1 teaspoon vanilla. Combine the cocoa, baking soda and remaining flour; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat butter and remaining shortening until smooth. Beat in the confectioners' sugar, cooled sugar mixture and remaining vanilla until light and fluffy, about 3 minutes. Insert a large round tip into a pastry or plastic bag; fill with filling. Insert the tip halfway into the center of each cupcake and fill with a small amount of filling. , For frosting, in a heavy saucepan, melt chips with 1/3 cup evaporated milk over low heat; stir until smooth. Remove from the heat. Beat in confectioners' sugar. Add enough remaining milk to achieve spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 288 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 114mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

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