Patriotic Funfetti Mini-Cupcakes for the Fourth of July

For the Fourth of July this year, I thought I’d be clever and make cute little mini-cupcakes. To keep things simple, my plan was to use a box of Funfetti cake mix. And, to elevate the cupcakes just a bit, I added a box of pudding mix and sour cream to the batter. These two extra ingredients make the cupcakes extra moist, spongy, full of flavor — not crumbly. And that’s okay for a mini-cupcake which you eat with your fingers. I topped the cupcakes with cream cheese icing and colorful sprinkles. But, oops — there were no instructions on the back of the box of cake mix for how to bake the cupcakes: baking temperature, time, yield, etc. It appears that I was on my own. In retrospect, perhaps I should have made standard-size cupcakes. The yield of miniature cupcakes was 60 cupcakes. The tiny wrappers accommodated only a tablespoon of batter. These were truly bite-size dessert “poppers.” The dessert was cute — and delicious — but I had cupcakes all over my kitchen!

A lot of cupcakes!

Lots of cupcakes! Why aren’t mini-cupcake instructions given on boxes of cake mix? Who knows. Neither are jumbo cupcake instructions given. Although I figured it out, I was certainly surprised at how many mini cupcakes a box of mix made. When I added a generous tablespoon of batter, filling to the top of liner — the yield was 60 cupcakes. If I had filled the liner 3/4 full — which is usually recommended — the yield would be 72 cupcakes! That is alot of cupcakes to ice and decorate.

On the positive side, these cupcakes are extremely easy to mix up. And, it is hard to mess up a box of cake mix — sort of a “fail proof dessert.” When these little cupcakes are iced, they look quite festive! And best of all, they are tender and delicious.

Recipe Ingredients

Here are the ingredients for my recipe. I prefer Pillsbury brand of Funfetti cake mix. This particular cake mix has a great almond flavor. Plus, the cakes are always tender. For these little cupcakes, I added both sour cream and a box of instant vanilla pudding to the batter making them moist and spongy. This makes it easy to pick up the cupcake, peel off the wrapper without the cupcake falling apart.The box of mix gives instructions for using whole eggs or egg whites. I used whole eggs increasing the eggs to four eggs. I used water, not milk in the recipe.

Making the recipe.

The cake is extremely easy to mix up — I used my electric mixer as it is important to get all the ingredients thoroughly blended together. And, I didn’t follow the recipe instructions on the box of cake mix but adapted to my own process.

To max up the cake, blend all the liquid ingredients together — eggs, sour cream, oil and water — until well combined.

Then add the dry cake mix and box of pudding mix. Blend until everything completely mixed — but don’t overtax. Use a rubber spatula to scrape down the edges.

Line cupcake tins with colorful paper liners. Scoop a generous Tablespoon of batter into each cup so that the batter comes close to reaching the top.

I found red, white and blue cupcake liners in my “stash” of cake supplies in my kitchen cabinets. However, this recipe could easily be adapted to any holiday by using other colors of liners.

I have only two cupcake tins — each holds twelve cupcakes — so I had to bake these cupcakes in three batches. Bake at 350 degrees just until the top springs back. For my oven, this was 13 minutes for each batch. (For cupcakes filled 3/4 full, decrease baking time to 10 minutes.)

Icing the cupcakes and Ingredients

The icing really gives these cupcakes another flavor “pop.” My favorite icing for Funfetti cakes and cupcakes to use is a cream cheese icing. This icing isn’t too sweet; but provides enough sweetness and flavor to enhance the cupcakes.

Here are the ingredients: butter, cream cheese, powdered sugar, vanilla extract and a pinch of salt. The three jars shown on the right are colored sprinkles to decorate the cupcakes.

This makes a large recipe — it is enough to ice a two-layer cake and to generously ice all these tiny cupcakes.

It is best if the butter and cream cheese are both softened, so get them out of the refrigerator and let them set for an hour or two to soften up. However, the butter shouldn’t be melted — just softened.

I use my electric mixer to blend up the butter and cream cheese. It just works better than trying to do the icing by hand. So, blend these two ingredients until they are light and fluffy. Add in a pinch of salt and vanilla extract along the way.

Add the powdered sugar — one cup at a time — and blend in. I’ve made this icing enough times that I know that the recipe works with these ingredients. And, this icing doesn’t “pour” or run off a spoon like a powdered sugar glaze or icing — so it is hard to get it too thick or thin.

Spread the cream cheese icing on the cupcakes. Add colorful sprinkles.

And, we have a plates of patriotic mini-cupcakes to celebrate this holiday These cupcakes taste great. And they are festive!

I hope you had a great Fourth of July! It was hot here! We celebrated by visiting downtown Baton Rouge and viewing the exhibit showing the original treaty document of the Louisiana Purchase with Napoleon Bonaparte’s original signature. That was a treat. The exhibit was in the Old State Capital which was built it 1847 – 1852. It looks like an old castle and is very ornate inside. We found lots of other exhibits, too, in this building which has been transformed into a museum. Very informative and full of history. In the evening, we went to an outside concert of patriotic music. A great way to celebrate this monumental holiday of our country’s 250 Anniversary.

Here are several photos of our visit to the old State Capital and including one of the Mississippi River from a 6th floor restaurant.