Easy Dot Cakes Using Cupcakes
Learn how to make viral dot cakes using cupcakes instead of a traditional cake! Quick, easy, and ultra-moist, made with the best doctored-up cake mix.
Servings: 12 cakes
Calories: 688kcal
Ingredients
Cake
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix 3.4 ounce
- 3 large eggs
- 1 cup water
- ½ cup butter melted
- 3 Tbsp. sour cream
Buttercream Frosting
- 1 ¼ cups butter (2 ½ sticks, softened)
- 6 cups powdered sugar
- 1 Tbsp. vanilla extract
- 5-6 Tbsp. heavy cream or milk
Sprinkles
- nonpareils rainbow sprinkles
Instructions
- Preheat oven to 350 degrees. Spray a cupcake pan with non-stick cooking spray.
- Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl on medium speed with a mixer, or beat vigorously by hand for 2 minutes.
- Divide cupcake batter into the cupcake pan, filling all 12 cavities evenly. They will be full.
- Bake for 20 minutes, or until an inserted toothpick comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then carefully remove and place on a cooling rack.
- Place cooled cupcakes in 8-ounce dessert cups or bowls.
- Beat frosting ingredients together until creamy and smooth. Add additional heavy cream, if necessary, until the desired consistency is achieved.
- Squeeze frosting over the cupcakes in the dessert cups and spread flat using a metal spatula or butter knife.
- Press the tops of the cups into rainbow nonpareil sprinkles.
Video
Notes
Store dot cakes at room temperature or chilled for up to 5 days.
Nutrition
Calories: 688kcal | Carbohydrates: 103g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 598mg | Potassium: 55mg | Fiber: 1g | Sugar: 84g | Vitamin A: 918IU | Vitamin C: 0.03mg | Calcium: 111mg | Iron: 1mg
