Ordinary cupcakes become extraordinarily FUN cupcakes when filled with creamy Reddi-wip--gather family & friends to make individualized filled and topped cupcakes!

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Recipe Summary

prep:
10 mins
additional:
40 mins
total:
50 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping Suggestions:
'Sprinkle' Suggestions:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Spray 24 medium muffin cups with baking spray. Do NOT use cupcake liners. Prepare cake mix according to package directions. Spoon batter evenly into prepared muffin cups. Bake according to package directions.

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  • Cool cupcakes in pan 5 minutes. Remove from pan and cool completely on wire rack.

  • Assemble selected toppings and sprinkles, if desired. When ready to serve, fill each cupcake to be eaten immediately with Reddi-wip according to the Cook's Tips. Immediately 'frost' with a topping and 'sprinkle' if desired. Serve immediately.

Cook's Tips:

To fill cupcakes, shake Reddi-wip can. Turn can completely upside down, insert tip into bottom of cupcake and press nozzle sideways to gently fill without cracking cupcake. (Don't worry -- 'blow outs' are tasty too!) Cupcakes may be baked the day before. Store between sheets of parchment paper in an airtight container. Fill and enjoy as desired.

Nutrition Facts

107 calories; protein 1g; carbohydrates 18.9g; fat 2.8g; cholesterol 7.7mg; sodium 163.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/09/2017
these are so good mine turned out just like the picture Read More
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