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Patriotic Funfetti Cupcakes | realmomkitchen.com

Patriotic Funfetti Cupcakes


Ingredients

Scale
  • 1 pkg white cake mix
  • 1 cup sour cream
  • 3/4 cup water
  • 3/4 cup canola oil
  • 4 eggs
  • 1 small package white chocolate instant pudding
  • 1/3 cup red, white and blue sprinkles plus additional if desired to top cupcakes with
  • frosting:
  • 1 cup white chocolate chips
  • 1/2 cup butter, softened
  • 8 oz light cream cheese, softened
  • 1 tsp vanilla extract (I used clear so it kept the frosting a bright white color)
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the cake mix, sour cream, water, oil, eggs, and pudding mix. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick.
  3. Then fold the 1/3 cup of sprinkles into the cake mix.
  4. Fill 24 lined cupcake tins with batter. Fill each about 2/3 full with batter.
  5. Bake them at 350 degrees for 20 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.
  6. Allow cupcakes to cool.
  7. To make frosting: place the white chocolate chips into a microwave safe dish. Microwave in 20 second intervals stirring each time until the chips are all smooth and melted. Allow to cool for 10 minutes.
  8. In a large bowl, cream the butter and cream cheese together. Cream until light and fluffy.
  9. Next, beat in about 1/3 of the melted chocolate until well blended. Repeat the process until all the chocolate is melted. Be sure to scrape the sides of the bowl down after each addition.
  10. Then beat in the vanilla and powdered sugar. Beat well until light and fluffy.
  11. Frost cooled cupcakes with the frosting and top with additional sprinkles if desired.
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