Sparkler Cupcakes

Celebrate the red, white, and blue with these festive and fast cupcake toppers.

Prep Time:
45 mins
Microwave Time:
1 mins
Total Time:
45 mins
12 (2-1/2 inch) cupcakes


  • ½ cup red candy coating disks

  • ½ cup blue candy coating disks

  • ½ cup white candy coating disks

  • 2 ½ cup Creamy White Frosting or canned creamy white frosting

  • 12 Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups

  • Red, white, and blue sprinkles and/or jimmies (optional)

Creamy White Frosting

  • 1 cup shortening

  • 1 ½ teaspoon vanilla

  • ½ teaspoon almond extract

  • 4 cup powdered sugar

  • 3 tablespoon milk

Confetti Cupcakes

  • 1 package 2-layer-size white cake mix

  • 1 4-serving-size package instant cheesecake pudding and pie filling mix

  • 1 cup water

  • 3 eggs

  • ½ cup sour cream

  • cup vegetable oil

  • ½ cup red, white, and blue sprinkles or jimmies


  1. Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)

  2. Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.

  3. Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2-inch) cupcakes.

Creamy White Frosting

  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.

Confetti Cupcakes

  1. Preheat oven to 350°F. Line twenty-four to twenty-six 2 1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine cake mix, pudding mix, the water, eggs, sour cream, and oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping sides of bowl occasionally. Stir in sprinkles. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 20 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Nutrition Facts (per serving)

493 Calories
25g Fat
64g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 493
% Daily Value *
Total Fat 25g 32%
Saturated Fat 8g 40%
Cholesterol 32mg 11%
Sodium 230mg 10%
Total Carbohydrate 64g 23%
Total Sugars 54g
Protein 3g
Calcium 70.7mg 5%
Iron 0.5mg 3%
Potassium 76mg 2%
Fatty acids, total trans 2g
Folate, total 16.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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