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“Polkadotted cupcakes...”
18 cupcakes

Ingredients Nutrition

  • 18 ounces white cake mix
  • 3 egg whites
  • 2 tablespoons butter, room temperature
  • 1 12 cups butter, room temperature
  • 12 teaspoon bubblegum extract or 12 teaspoon grated orange zest
  • 12 teaspoon red food coloring
  • 32 ounces confectioners' sugar
  • 1 teaspoon vanilla extract
  • jumbo pink colored sprinkles, to taste
  • oversized candy sprinkles, to taste (round pink cake decors and pink candy buttons)


  1. Preheat oven to 350°F Line 18 muffin cups with cupcake liners.
  2. On low speed, beat cake mix, 1 1/3 c water, egg whites, 2 Tbs butter, bubblegum extract and food coloring until combined (about 30 seconds). On medium speed, beat until thick and smooth (2 minutes).
  3. Divide batter among liners. Bake 18-20 mins or until toothpick inserted comes clean. Cool completely on rack.
  4. On medium-high speed, beat remaining butter until light and fluffy (2 mins). Gradually beat in sugar, 2 Tbs water and vanilla until smooth. If desired, transfer frosting to pastry bag fitted with large round tip. Pipe or spread over cupcakes.
  5. Decorate with sprinkles, decors, and buttons. Refrigerate until ready to serve.

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