Cupcake Cookie Poppers Recipe (2024)

• 1 (16 ounce) box Betty Crocker super moist white cake mix
• 1¼ cup water
• ⅓ cup vegetable oil
• 3 egg whites
• ¼ teaspoon Betty Crocker gel food colors (5 colors)

Filling:

• 1½ cups marshmallow creme
• ¾ cup butter softened
• 1¼ cup powdered sugar
• ¼ teaspoon Betty Crocker gel food colors to color frosting (5 colors)

• Heat oven to 350 degrees.

• Spray 60 mini muffin cups.

• Make cake as directed on package adding water, oil, and egg whites.

• Divide batter into 5 bowls. Should be about 3/4 cup in each bowl.

• Add 1/4 teaspoon food coloring to each bowl. Each bowl a different color.

• Fill muffin cups with 1 Tablespoon of colored batter.

• Bake 11-13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan. Cool completely.

Filling:

• Beat marshmallow creme and butter with electric mixer until well blended. Beat in powdered sugar until fluffy.

• Divide frosting in 5 small bowls. About 1/3 cup in each bowl.

• Using the same 5 colors, tint the frosting in each bowl to match cupcake colors.

• Assemble each popper using 2 mini cupcakes. Cut tops off of each cupcake (the bottoms can be discarded or used in another recipe).

• Spread or pipe 1 Tablespoon colored frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake on top of frosting. Press together lightly. Repeat with remaining cupcake tops. Store loosely covered.