Colorburst Cupcakes – a delicious recipe with white cake, eggs, light sour cream, milk, vegetable oil, food coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine all ingredients except coloring until blended. Then use a mixer on medium speed until all the lumps are gone. Roughly 3-4 minutes.
2
Now pick out your colors. Your best bet would be to use gel coloring. The recipe on ourbestbites.com and I used 5 colors. Red, orange, yellow, green and blue. You can mix and match however you want. 4th of July try Red and Blue and plain uncolored white cake. Halloween use orange and black. The possibilities are endless. I used roughly 1/8-1/4 teaspoon of coloring. Change it to your liking.
3
Layer spoonfuls of colored batter in your muffin liner. A good trick the authors give from ourbestbites.com is to see how many teaspoons or tablespoons it takes to fill your liner. This will tell you roughly how much batter you can use per cupcake. It will help you make your color choices trust me!
4
Bake according to the box. Mine took right around 20 minutes and my cupcakes were 3/4 full with batter.
5
Cool cupcakes and frost or leave plain. They look great either way. Enjoy!
375
kcal
Calories
36
g
Fat
5
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 18 1/4 ounces white cake mix, 2 large eggs, 1 cup light sour cream (feel free to use regular), 1/2 cup skim milk (feel free to use regular), and more.
Yes, Colorburst Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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