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Tropical Paradise Cupcakes

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Ingredients

Scale

Cupcakes

  • 1 box vanilla cake mix
  • 3 large eggs
  • ½ cup unsalted butter, melted
  • 1 cup whole milk
  • ½ cup sour cream
  • ½ cup tropical sprinkles

Pineapple Buttercream

  • 1 cup salted butter, softened
  • 3½ cups powdered sugar
  • 1 (1 oz) bag freeze-dried pineapple, finely ground into powder
  • 1 teaspoon vanilla extract
  • 3–5 tablespoons heavy cream

Toppings

Instructions

  1. Preheat the oven to 350°F and line two cupcake pans with paper liners.
  2. In a large bowl, combine the cake mix, eggs, melted butter, milk, and sour cream. Mix until smooth. Fold in the tropical sprinkles.
  3. Divide the batter between the cupcake liners, filling each about two-thirds full.
  4. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool completely before frosting.
  6. For the buttercream, beat the butter until smooth and creamy.
  7. Gradually mix in the powdered sugar and powdered freeze-dried pineapple.
  8. Add the vanilla and 3 tablespoons of heavy cream. Beat until light and fluffy.
  9. Add additional cream as needed until the buttercream reaches a smooth piping consistency.
  10. Beat for 2-3 minutes until fluffy. Let sit for 10 minutes before frosting.
  11. Pipe a swirl of pineapple buttercream onto each cupcake. Top with tropical nonpareils and finish with a mini drink umbrella.

Find it online: https://lifeandsprinkles.com/tropical-paradise-cupcakes/