pinata cupcakes

How to make brightly colored surprise-inside cupcakes! These are soft vanilla cupcakes filled with sprinkles and topped off with vanilla buttercream frosting!

Piñata Cupcakes

unsalted butter softened to room temperature ((56 grams))

¼ cup canola oil* ((60 milliliters))

sugar ((150 grams))

eggs (room temperature preferred)

vanilla extract

all-purpose flour ((188 grams))

baking powder

salt

buttermilk

Vanilla Frosting

Food coloring (optional,

Preheat oven to 350F (175C) and prepare cupcake tin by lining a 12 count muffin tin with cupcake liners

In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition.  The batter should be smooth and completely combined, but avoid over-mixing.

Evenly divide batter into your prepared muffin tin (I use an ice cream scoop to neatly portion the batter), filling each liner ⅔-¾ of the way full (do NOT overfill) and bake on 350F (175C) for 17 minutes.

When the cupcakes are finished baking, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).

Allow cupcakes to cool completely before continuing.&nbsp;&nbsp;

Once cupcakes have cooled completely, use a knife to cut a hole about 1" in diameter and 1" deep into the center of each cupcake.&nbsp; I carve a hole using the knife and gently lift out the center.&nbsp; Cut the bottom off of each insert and set aside the top, which will serve as the plug for your cupcakes.

Fill each carved hole with sprinkles (about 1 Tbsp), filling just below the brim of the cupcake.&nbsp; Top with your cupcake plug and gently press down.&nbsp; Top with vanilla frosting.

To get the colorful swirls shown in the pictures, you will need a large piping bat fitted with a large star tip (I used an Ateco 848) and a small, clean, never used paintbrush.&nbsp; Dab a small drop of food coloring on the paintbrush and then use it to draw 2-3 stripes up the side of your frosting bag.&nbsp; Clean and dry the paintbrush well, and then repeat with two other colors.&nbsp; Fill the bag with frosting, and pipe over cooled, filled cupcakes.&nbsp;

These cupcakes keep well when stored in an airtight container at room temperature for 2-3 days or 1 week in the refrigerator.

Party piñata cupcakes filled with sprinkles are easy to make and ready for any celebration!

Party Piñata Cupcakes

baking soda

(115 grams) unsalted butter, softened to room temperature

(200 grams) granulated sugar

egg whites,

2 teaspoons pure vanilla extract

(120 grams) full-fat sour cream

(120 milliliters) whole milk

rainbow sprinkles, for filling*

(230 grams) unsalted butter, softened to room temperature

confectioners’ sugar

(60 milliliters) heavy cream or whole milk

salt,

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners &#8211; this recipe makes about 14 cupcakes. Set aside.

Make the cupcakes

 Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour/spoon the batter into the liners &#8211; fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.

Fill the cupcakes

Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1 inch deep. This piece you removed will be the shape of a cone. Set it aside. Place about 1 heaping teaspoon of sprinkles inside the cupcake. Slice off the pointy end of the &#8220;cone&#8221; piece of cupcake you removed so that it can fit on top of the sprinkle filling. See photos above for visual. Repeat with all cupcakes.

Make the frosting: 

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy &#8211; about 2 minutes. Add 4 and 1/2 cups confectioners&#8217; sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners&#8217; sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.

Frost cooled cupcakes. I used the Ateco #849 closed star tip.

These were such fun cupcakes to serve! I use Wilton's rainbow sprinkles. They're a little soft and great for a cupcake filling.

I just made these cupcakes and they taste awesome!
I used a chocolate buttercream instead; I just whipped up random amounts of butter, unsweetened cocoa, and icing sugar, then added a few tbsp of milk till I reached a good consistency.
Tastes amaaaziiinngggg!

Amazing! Made today for my daughter’s third birthday tomorrow!

Question: I always have issues with my buttercream turning out...curdled? Not sure what the right word it for it but basically ends up not the smoothest (not lumpy - I do get all the lumps out). What can I do to help prevent this?

These were tasty and fun for Zoom-baking with our niece.  The cake is a bit more dense than our usual white cake.   If you were in a pinch for time, think you could use any white cake and let them set overnight to be sturdy enough to cut the tops.  What a fun time!!!

I made these for my son's daycare for his 3rd birthday and they were a huge hit! I had to use 3 different types of sprinkles, but that made it even more of a surprise for each kid. The cake itself was enjoyed by everyone, even the picky eaters.

I made 4 batches of these this weekend for my niece's graduation party.  I stuffed them with the party themed color and graduation cap sprinkles.  It was stated many times that "this is the BEST cupcake I've ever eaten!"  Thanks Sally!

https://www.youtube.com/watch?v=31qdYS_pq7E

Filled with sprinkles, these homemade party piñata cupcakes are easy to make and perfect for any celebration!

Get the full recipe: https://sallysbakingaddiction.com/party-pinata-cupcakes/

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