Fiesta Del Sol Cupcakes

Fiesta Del Sol Cupcakes

Tags: Cakes, Cupcakes, Dessert/Sweets

  • Prep Time: 25 min
  • Cook Time: 25 min
  • Ready Time: 120 min
  • Yield: 24 servings


  • 1 box Pillsbury™ Moist Supreme® Classic Yellow Premium Cake Mix
  • 1 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 (16 oz.) container Pillsbury™ Confetti Funfetti® Yellow Vanilla Flavored Frosting
  • 1 (16 oz.) bag candy corn

Preparation Directions

  • HEAT oven to 350°F. Line muffin cups with paper cupcake liners.
  • PREPARE cake mix according to package directions using water, oil and eggs. Spoon batter into prepared muffin cups filling 2/3 full. Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
  • SPREAD frosting over tops of cupcakes. Sprinkle a heaping 1/8 teaspoon confetti candy bits from frosting on center of each cupcake. Arrange 9 to 11 candy corn pieces, points facing out, on top of each cupcake to resemble a sun pattern.

Nutritional Information Per Serving

Serving Size (1/8 of recipe), Calories 490 (Calories from Fat 260), Total Fat 29g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 115mg, Sodium 670mg, Total Carbohydrate 31g (Dietary Fiber 4g, Sugars 14g), Protein 28g; Percent Daily Value*: Vitamin A 4%, Vitamin C 50%, Calcium 8%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.