New Year's Eve Piñata Cupcakes
with Lemon-Cream Cheese Frosting
Ring in the new year with these delicious party cupcakes with a sweet surprise in the middle! Luscious lemon-cream cheese frosting makes each bite a perfect confetti party.
Ingredients: Vanilla cake mix (sugar, enriched wheat flour, modified corn starch, milk ingredients, salt, wheat starch, canola oil, sodium acid pyrophosphate, sodium bicarbonate, cellulose gum, monocalcium phosphate) (milk, wheat) • Icing sugar (sugar, corn starch) • Grade A egg • Lemon • Rainbow sprinkles (sugars (icing sugar, glucose), fractioned palm kernel oil, cornstarch, soy lecithin, tartrazine, sunset yellow FCF, allura red, erythrosine, brilliant blue FCF, gum arabic, carnauba wax) (soy) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
400 g
Vanilla Baking Mix
(Contains: Wheat, Milk May contain traces of: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Gluten, Peanuts, Soy)
2 unit(s)
Egg
(Contains: Egg)
56 g
Rainbow Sprinkles
(Contains: Soy May contain traces of: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Peanuts, Wheat, Milk)
1.5 cup
Icing Sugar
(May contain traces of: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Peanuts, Soy, Wheat, Milk)
1 unit(s)
Lemon
1 unit(s)
Cream Cheese
(Contains: Milk)
Not included in your delivery
½ cup
Oil*
4 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Line a 12-cup muffin pan with paper liners. (NOTE: If you don't have paper liners, you can grease the pan with 2 tsp butter).
- Zest, then juice lemon.
- Add eggs, lemon zest, 1/2 cup oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth.
- Divide batter evenly between liners. (TIP: Roughly 1/4 cup of batter per cupcake!)
- Bake in the middle of the oven until light golden and a toothpick inserted into the middle comes out clean, 15-20 mins.
- Cool cupcakes completely on a wire rack in the fridge while you prepare the frosting.
- Add icing sugar and softened butter to another large bowl, then beat using an electric hand mixer or wooden spoon until combined, 1-2 min.
- Slowly add cream cheese and beat until smooth, light and fluffy, 1-2 min. Add 2 tsp lemon juice and beat to combine.
- Once fully cooled, remove cupcakes from the pan. Use a small knife to carefully cut a 1-inch deep hole into the centre of each cupcake. Set aside the core piece for later use.
- Place 1 tsp of sprinkles inside the hole. Close with top piece, pressing gently to close. Repeat with remaining cupcakes.
- Dollop lemon cream cheese icing over top, then use the back of a spoon to make swoops.
