Description
Fluffy white sprinkle filled piñata cupcakes are fun to make and even better to eat! A simple recipe perfect for parties, birthdays, gender reveals or even a rainy-day activity.
Ingredients
Scale
- 12 -15 prepared cupcakes (use your favorite recipe OR box mix)
- 1 cup unsalted butter (room temperature)
- 4 1/2 cups confectioners' sugar
- 1/4 cup heavy cream
- 2 tsp. vanilla extract
Instructions
- Prepare Vanilla Buttermilk Frosting. Using a hand held mixer OR stand mixer fitted with the paddle attachment, beat the butter until creamy. Add sugar, cream and vanilla to the bowl. Beat on low speed, increasing to medium speed after about 30 seconds. Beat for a full 2-3 minutes to ensure that the frosting is smooth. If frosting is too thick, add an additional tablespoon of cream. If frosting is too thin, add additional confectioners' sugar 1/4 cup at a time. Set aside.
- Cut the center out of each cupcake. Use a small paring knife to cut a 1" in diameter cone (position the knife at an angle) from the center of each cupcake. Do NOT cut too deep. The bottom of the cupcake should remain in tact. Each removed piece of cupcake will need to go back to THE SAME cupcake. I arrange mine in a line on the counter in the order that they were removed to keep things simple.
- Fill each hollowed out cupcake with sprinkles. You can use ANY type of sprinkles that you have on hand. Chocolate chips, nuts and candies are also fun filler ideas. Leave enough space for the cupcake top to be replaced.
- Use a sharp knife to remove the bottom 1/2 of the removed cupcake pieces. You will need to cut off the "skinny" portion of each cone so that there is room for cupcake top to be replaced now that the holes have been filled with sprinkles.
- Add the tops back to the cupcakes. Place each removed cupcake top back onto the cupcake that it "belongs to." Press down firmly so that the piece is flush with the original cupcake.
- Add icing and sprinkles. Use your preferred method for icing the cupcakes.
- Traditional: Use a butterknife to spread the vanilla buttercream icing and top with sprinkles.
- Fancy: For the cupcakes pictured in this post, I used a Wilton 2A frosting tip, large coupler and an 18" disposable piping bag. Use a rubber spatula to fill the piping bag with buttercream icing. Position the icing tip about 1/4" from the center of the cupcake and gently apply even/consistent pressure to the piping bag. Once you have the desired amount of frosting, lightly press down and then raise the piping bag. There is a link to the recipe video in the notes below.
Notes
- Sprinkle Filled Piñata Cupcakes: https://vimeo.com/399975340
- Nutrition facts are not included for this recipe because it will vary based on the type of cupcakes and the amount of frosting used.
