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Neon Mini Cupcake Poppers
Soft, fluffy cake layers sandwich a creamy marshmallow buttercream in these bite-sized treats. You'll start with a simple white cake mix, dividing and tinting the batter into five vibrant neon colors. They're incredibly fun to assemble and bring a massive pop of color to any dessert spread. It's a playful twist on classic cupcakes that kids and adults alike won't be able to resist.
Equipment
- Oven
- Muffin tin
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 3/4 cup in each.
- 2Add 1/4 teaspoon of a different gel food color to each bowl of batter and mix thoroughly to create five distinct neon colors.
- 3Spoon 1 level tablespoon of the colored batter into each prepared muffin cup. You'll get 12 mini cupcakes for each of the five colors.
- 4Bake for 11 to 14 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely. This brief resting period prevents them from crumbling when removed.
- 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 1/3 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. You'll use these tops to build the sandwiches.
- 8Spread or pipe about 1 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.
- 9Repeat this process with the remaining cupcake tops and frosting.
Notes
- Zero waste: Save the leftover mini cupcake bottoms to use in cake pops, trifles, or as a simple snack.
- Storage: Keep the finished treats loosely covered at room temperature until you're ready to serve.
- Make ahead: You can bake the mini cupcakes a day in advance and store them in an airtight container before slicing and assembling.