Eggless Layered Confetti Cupcakes

In a time crunch but want to bake something special for a special occasion? You can never go wrong with confetti sprinkles. Bake this easy confetti cupcakes using store bought cake mix and frosting and make it look like a million bucks with colored sprinkles!

Prep Time15

Cook Time24

Cooling Time10

Total Time49

Method: Baking

Course: Cupcakes

Servings: 17 Cupcakes

Ingredients

1 pack Betty Crocker Rainbow Bit cake mix
1 cup whole milk
1 cup unsweetened applesauce
⅓ cup avocado oil
½ tablespoon apple cider vinegar
1 teaspoon vanilla extract
2-3 tablespoons water or milk, optional

For Frosting:

1 container Fluffy White Betty Crocker frosting or your choice
As needed Color sprinkles

Instructions

Preheat oven to 325F/160C for 15 minutes. Line two 12 cup muffin tin with paper liners and lightly grease it with non-stick cooking spray so that you can peel off the cupcakes easily.
In a large bowl, empty the contents of the cake mix and make a well in the middle.
To this add the rest of the ingredients one by one and mix well. Depending upon the consistency of the batter you may have to add 2-3 tablespoons of milk/water.
Fill each muffin cavity with ⅓rd of a cup of batter. I was able to get only 17 cupcakes as against the 24 mentioned in the box.
Bake for 22-24 minutes or until a toothpick inserted in the middle of the cupcake comes out with a few crumbs.
Remove the pans from the oven and place it on a cooling rack to cool completely before frosting.

Frosting the cupcakes:

Once the cupcakes have cooled, remove it from the liner. Cut it into half horizontally using a serrated knife.

Notes

You can use 2% or fat free milk or even just plain water while making the cake batter instead of the whole milk I have used.
I used a dark non-stick pan and so baked the confetti cupcakes at 325F as mentioned in the box. If using a glass pan or shiny metal pan bake the cupcakes at 350F for lesser time.
While spreading the frosting on the bottom layer of the cupcake you would probably face the problem of the cake crumbs sticking to the frosting and not being able to spread it smoothly. So it is better to refrigerate the cupcakes for a while (10 minutes should be fine) before frosting so that you won't encounter this problem.

Nutrition