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 (1/4 cup | 60ml)
- Vanilla extract (2 tsp | 10ml)
- Salt (1/8 tsp)
Filling & Decorations:
- Jimmies or confetti sprinkles (1/2 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 (1/8 tsp). Beat until fully incorporated.
- Add heavy cream (1/4 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 1/4 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
