These piñata cupcakes are soft, fluffy, and filled with a fun surprise of colorful sprinkles hidden inside. Topped with a creamy vanilla buttercream frosting, these delicious cupcakes are perfect for birthday parties and special occasions.
These were such a hit! So easy to make, and the fun surprise inside made them perfect for my kid’s birthday party!
- Carrie K.
Bailey's Thoughts ...
If there was ever a cupcake designed to make people smile, it’s this one. A soft, fluffy cake, a swirl of vanilla buttercream frosting, and then—bam!—a hidden pocket of colorful sprinkles just waiting to spill out. They’re easy to make, ridiculously fun to eat, and pretty much guaranteed to be the best part of any birthday party or special occasion.
One of the things I love most? You can use a box mix or your favorite homemade vanilla cupcake recipe, and they’ll turn out great either way. Once the cupcakes are baked and cooled, just carve out the center of each cupcake, fill it with a fun sprinkle mix, and pop the top back on. Add a thick swirl of frosting (extra points if you use a piping bag) and a final shower of extra sprinkles.
For the cleanest cut, a small paring knife works best—it gives you way more control than a spoon or melon baller. And when replacing the tops, press them down just enough to make them sit flush, but not so much that the filling spills out. As for the frosting, go big! A butter knife will do the trick, but if you want that bakery-style swirl, grab a piping tip and go for it.
- Bailey
P.S. If you love these, you have to try my 4-Ingredient Cake Pops. Same level of homemade fun, but with a totally different twist.
Ingredients
Cupcakes: Use your favorite vanilla cupcake recipe or a box mix for convenience.
Butter: Use room temperature, unsalted butter.
Confectioners’ Sugar: Also known as powdered sugar, this ingredient gives the frosting its classic sweetness and smooth texture.
Heavy Cream: Adds richness and helps achieve the perfect frosting consistency.
Vanilla Extract: Use pure vanilla extract for the best flavor—avoid imitation vanilla, which can taste artificial.
Sprinkles: Stick with jimmies or confetti sprinkles for the best texture inside the cupcakes. Avoid sanding sugar or small nonpareils, as they can dissolve or bleed into the cake.
Equipment
Muffin Tin: Holds the cupcake batter as it bakes, giving the cupcakes their shape.
Cupcake Liners: Prevent sticking and make cleanup easier. If you don’t have liners, grease the cupcake pan well.
Small Paring Knife: Needed to cut the center of each cupcake cleanly. A small, sharp knife works best, but a melon baller or spoon can be used with care.
Piping Tip: A Wilton 2A Round Decorating Tip was used for the cupcakes in the photos, but any piping tip works.
Disposable Piping Bags (18”): Makes frosting application easier and less messy. If you don’t have one, use a resealable plastic bag with a small corner cut off.
Decorative Sprinkles: Gold Sugar Pearl Sprinkles and Decorative Rainbow Sprinkles were used for the pictured cupcakes, but any fun sprinkles mix works!
Stand Mixer or Hand Mixer: Whips the frosting until light and fluffy.
Instructions
Step 1: Prepare the Cupcakes: Whether you prefer homemade funfetti cupcakes, a vanilla cake recipe, or a box mix, the choice is yours! Just make sure you have 12 fully baked cupcakes cooled and ready to go. Here's a link to my favorite vanilla cupcake recipe.
Step 2: Carve the Center and Fill Cupcakes with Sprinkles: Use a small paring knife to carefully cut a 1-inch section from the center of each cupcake—it should be in the shape of a cone. Once removed, slice off the narrow end of the cone so the top can sit flush after the rainbow sprinkles or other fillings are added. Spoon a generous amount of jimmies or confetti sprinkles into each hollowed-out cupcake, leaving just enough space to replace the top. Once filled, press the trimmed cupcake tops back into place.
Step 3: Frost and Decorate: Use your favorite vanilla buttercream frosting, chocolate buttercream, or even cream cheese frosting. Keep it simple with a butter knife, or use a piping bag and a Wilton 2A piping tip for a bakery-style finish. Top with extra sprinklesfor the perfect finishing touch! Need a little help? Watch our video for an easy frosting technique.
Top Tip
Mix Up Your Piping Technique – A Wilton 2A piping tip creates a smooth, round swirl, but try a star tip for a more decorative look. No piping bag? A butter knife gives a rustic, homemade feel.
FAQ: Piñata Cupcakes
Yes! Store-bought vanilla frosting works fine, but for best results, whip it with a hand mixer for 30 seconds to make it fluffier and easier to pipe.
Yes! Try using mini chocolate chips, crushed cookies, or even small gummy candies for a different fun surprise inside.
Yes! Use a mini cupcake pan and adjust baking time accordingly. Cut out a smaller center and use tiny sprinkles or mini chocolate chips for the filling.
Related
Looking for other recipes like this? Try these:
- How To Make 4-Ingredient Cake Pops (Easy Recipe)
- How To Make Paint Your Own Cookies (A PYO Tutorial)
- Homemade Frosted Apple Pop Tarts (Easy Recipe)
- Gourmet Marshmallow Creme Rice Krispie Treats
- Best Homemade Chocolate Popsicles (Easy Recipe)
- Best No Spread Sugar Cookies (No Chilling Required)
- How To Make Grinch Cupcakes (Step-by-Step Tutorial)
- Easy DIY Cupcake Bouquet with Buttercream Flowers
Recipe
Piñata Cupcakes Filled with Sprinkles
- Total Time: 20 minutes
- Yield: 12 cupcakes
Description
These piñata cupcakes are soft, fluffy, and filled with a fun surprise of colorful sprinkles hidden inside. Topped with a creamy vanilla buttercream frosting, these delicious cupcakes are perfect for birthday parties and special occasions.
Ingredients
Prepared cupcakes (12) – Use a homemade vanilla cupcake recipe or a box mix, fully baked and cooled.
Vanilla Buttercream Frosting (skip if using store-bought):
- Unsalted butter (1 cup | 226g) room temperature
- Confectioners’ sugar (4 ½ cups | 540g) sifted
- Heavy cream (¼ cup | 60ml)
- Vanilla extract (2 teaspoon | 10ml)
- Salt (⅛ tsp)
Filling & Decorations:
- Jimmies or confetti sprinkles (½ cup | 80g) – Avoid sanding sugar or nonpareils, as they can bleed into the cake.
- Extra sprinkles (for decorating)
- Piping bag and piping tip (optional)
Instructions
- In a large bowl, use a stand mixer fitted with the paddle attachment or a hand mixer to beat unsalted butter (1 cup) on medium-high speed for 3-5 minutes, until light and fluffy.
- Reduce speed to low and gradually add sifted confectioners’ sugar (4 ½ cups), followed by salt (⅛ tsp). Beat until fully incorporated.
- Add heavy cream (¼ cup) and vanilla extract (2 tsp). Beat on low speed for 30 seconds, then increase to medium speed and mix for 2-3 minutes until smooth and fluffy. If the frosting is too thick, add more heavy cream 1 teaspoon at a time. If too thin, add more sifted confectioners' sugar ¼ cup at a time. Set aside.
- Use a small paring knife to carve a 1-inch cone-shaped section from the center of each cupcake. Slice off the narrow end of the cone so the top will sit flush after filling.
- Fill each hollowed cupcake with jimmies or confetti sprinkles, leaving enough space to replace the top. Press the trimmed cupcake top back in place.
- Frost the cupcakes using a piping bag with a Wilton 2A piping tip, or spread the frosting with a butter knife. Top with extra sprinkles for decoration.
- Serve immediately or store in an airtight container. If refrigerated, let sit at room temperature for 30 minutes before serving.
Notes
If using store-bought frosting, you can skip the buttercream instructions and go straight to assembling and decorating the cupcakes.
For the best results, use jimmies or confetti sprinkles inside the cupcakes and avoid sanding sugar or nonpareils, as they tend to dissolve or bleed into the cake.
Cupcakes can be baked up to 2 days in advance and stored in an airtight container. Wait to carve, fill, and frost until just before serving for the best texture.
If refrigerated, let the cupcakes sit at room temperature for 30 minutes before serving to soften the cake and frosting. Avoid microwaving, as it can melt the buttercream.
This recipe works with chocolate, red velvet, or lemon cupcakes if you want to switch up the flavors. Instead of sprinkles, try filling the cupcakes with mini chocolate chips, crushed cookies, M&Ms, or small gummy candies for a fun twist.
If you don’t have a piping bag, a resealable plastic bag with the corner snipped off works just as well for frosting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (1.3 ounces icing)
- Calories: 238
- Sugar: 4.5 g
- Sodium: 161.4 mg
- Fat: 19.4 g
- Carbohydrates: 9 g
- Protein: 8.4 g
- Cholesterol: 0 mg
Tarhib
Beyond the classic rainbow sprinkles, let's explore other exciting combos – themed blends, chocolate chips, chopped nuts, and maybe even savory surprises!