Easy Piñata Cupcakes Recipe with a Cake Mix Recipe

Introduction

These easy piñata cupcakes are a fun and delicious treat that surprises with colorful sprinkles inside. Made quickly from a cake mix, they’re perfect for parties or any celebration where you want to add a playful twist to classic cupcakes.

Ingredients

• 15.25 ounce box white cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 eggs
• ¼ cup sour cream
• 1 ½ cups sprinkles
• 32 ounces vanilla frosting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners and set them aside.
2. Step 2: In a large bowl, combine the cake mix, water, vegetable oil, eggs, and sour cream. Use a handheld mixer to blend everything into a smooth batter.
3. Step 3: Use a large scoop to evenly fill each cupcake liner with batter. Bake for 15–18 minutes, or until the cupcakes turn golden brown and spring back when lightly pressed.
4. Step 4: Remove the cupcakes from the oven and let them cool completely on a wire rack.
5. Step 5: When cooled, use a serrated knife to cut a cone shape out of the center of each cupcake. Trim off the bottom ¾ of the cone, keeping the rounded top to use as a lid.
6. Step 6: Fill each hollowed cupcake with sprinkles, then replace the cone lid back on top.
7. Step 7: Fit a piping bag with a star tip and fill it with vanilla frosting. Starting at the outer edge, pipe the frosting in a circular motion towards the center to cover the cut area fully.
8. Step 8: Decorate the frosted cupcakes with extra sprinkles and serve to reveal the fun surprise inside.

Tips & Variations

• Use gluten-free cake mix and ensure frosting is gluten-free for a safe alternative.
• Swap vanilla frosting for chocolate or cream cheese frosting for a different flavor.
• Try different shaped sprinkles or edible glitter for festive themes.
• Make mini piñata cupcakes using a mini muffin tin for bite-sized party favors.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days. Allow refrigerated cupcakes to come to room temperature before serving, or warm slightly in the microwave for about 10 seconds to soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes from scratch instead of using a cake mix?

Yes, you can use your favorite homemade white cake recipe. Just be sure it’s moist enough to hold the sprinkles without crumbling.

Will the sprinkles melt inside the cupcake?

No, the sprinkles are added after baking, so they keep their shape and color, creating a fun surprise when you cut into the cupcake.

Easy Piñata Cupcakes Recipe with a Cake Mix Recipe

Print Recipe

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These Easy Piñata Cupcakes are a fun and festive treat made with a white cake mix, filled with colorful sprinkles, and topped with creamy vanilla frosting. Perfect for parties, they feature a surprise sprinkle center that adds a playful twist to classic cupcakes.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 15.25 ounce box white cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 eggs
• ¼ cup sour cream

Filling & Frosting

• 1 ½ cups sprinkles
• 32 ounces vanilla frosting

Instructions

1. Preheat Oven and Prepare Tins: Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners and set them aside to be ready for the batter.
2. Make the Batter: In a large bowl, combine the white cake mix, water, vegetable oil, eggs, and sour cream. Use a handheld mixer to blend everything together until you have a smooth, consistent batter.
3. Fill and Bake: Use a large scoop to evenly distribute the batter among the cupcake liners, filling each almost to the top. Bake for 15-18 minutes, or until the cupcakes start to turn golden brown and spring back when gently pressed.
4. Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the tins before moving on to the filling step to prevent melting the frosting.
5. Cut and Fill: Using a serrated knife, carefully cut a cone shape out of the center of each cupcake. Cut off the bottom three-quarters of the cone, keeping just the rounded top piece and discarding the rest. Fill the hollowed center of each cupcake with sprinkles, then replace the round top ‘lid’ on each cupcake.
6. Frost the Cupcakes: Place the vanilla frosting in a piping or zipper bag fitted with a star tip attachment. Starting at the outer edge of the cupcake, pipe the frosting in a circular motion moving towards the middle to cover the cut area and secure the sprinkle filling.
7. Decorate and Serve: Finish by sprinkling additional sprinkles on top for extra color and fun. Serve immediately or store cupcakes until ready to enjoy.

Notes

• Make sure cupcakes are completely cooled before cutting and filling to keep the frosting from melting.
• You can use any color or shape of sprinkles for a personalized look.
• For easier filling, use a piping bag to add sprinkles into the hollow.
• Vanilla frosting can be homemade or store-bought depending on preference.
• These cupcakes are best served the same day they’re filled for the freshest texture.

Keywords: Piñata Cupcakes, Surprise Cupcakes, Filled Cupcakes, Party Dessert, Easy Cupcakes, Cake Mix Recipe