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Cupcake Poppers
These bite-sized mini cupcake sandwiches are filled with a sweet marshmallow buttercream. The recipe uses a simple white cake mix divided into five neon colors, making the treats incredibly fun and visually striking. They are perfect for birthday parties, festive gatherings, or any celebration that needs a pop of color. Soft, fluffy cake layers sandwich a creamy, sweet marshmallow center for a delightful texture contrast.
Ingredients
- 1 box white cake mix with pudding
- ¼ teaspoon each gel food colors (neon pink, neon purple, neon orange, neon green, classic blue)
- 1½ cups marshmallow creme
- ¾ cup butter, softened
- 1¼ cups powdered sugar
Instructions
- 1Preheat the oven to 350°F and coat 60 mini muffin cups with cooking spray. Prepare the white cake batter according to the package directions, then divide it evenly among five small bowls, placing about three-quarters of a cup in each.
- 2Add one-quarter teaspoon of a different gel food color to each bowl of batter and mix thoroughly to create five distinct neon colors.
- 3Spoon one level tablespoon of the colored batter into each prepared muffin cup, yielding twelve mini cupcakes for each of the five colors.
- 4Bake for 11 to 14 minutes, checking for doneness with a toothpick inserted into the center. Let the cupcakes rest in the pan for five minutes before transferring them to a wire rack to cool completely.
- 5Combine the marshmallow creme and softened butter in a large bowl, beating on medium speed with an electric mixer until smooth. Gradually add the powdered sugar and continue beating until the frosting is light and fluffy.
- 6Portion the marshmallow frosting equally into five small bowls, using about one-third of a cup per bowl. Tint each batch of frosting with the corresponding gel food colors to match the baked cupcakes.
- 7Slice the rounded tops off the cooled mini cupcakes horizontally to create flat surfaces for assembling the poppers.
- 8Apply about one tablespoon of the matching tinted frosting onto the cut side of one cupcake top. Place a second cupcake top, cut side down, over the frosting and press gently to form a small sandwich.
- 9Continue this process with the rest of the cupcake tops and frosting. Keep the finished treats loosely covered until ready to serve.