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.

    Sparkler Cupcakes

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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