If you need a dessert for your 4th of July gathering this summer, look no further! These 4th of July cupcakes feature a hidden surprise; they are stuffed with pop rocks! Eating these is an entire experience. Bite into a Roman Candle Crunch Cupcake, filled with explosive flavor, for a fun and festive dessert your friends and family will be raving about year after year.
How To Make Roman Candle Crunch Pop Rocks Cupcakes
- Preheat oven to 350. Line 2 cupcake pans with 18-20 cupcake liners. Set aside.
- Pour 1 package of boxed white cake mix, 3 Tablespoons vanilla instant pudding mix, 1 cup plain Greek yogurt, 1/2 cup olive oil, 1/2 cup water, 3 large eggs, and 1 teaspoon of pure vanilla extract into the bowl of your stand mixer.
- Beat on low speed for a few seconds until the ingredients are incorporated, then raise speed to medium and beat for 2 minutes.
4. Pour cupcake batter into prepared cupcake pan. Recipe will fill 18-20 cupcake liners.
5.Bake at 350 for 18-22 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
6. Let cupcakes cool for an hour before coring, filling, and frosting.
7. Start making the frosting shortly before the cupcakes are done cooling.
Frosting Recipe
8. Clean out the bowl of your stand mixer and pour in 8 oz of room temperature cream cheese, 12 Tablespoons of room temperature butter, 1 lb powdered sugar, and 1 tsp pure vanilla extract. Mix on low speed until fully incorporated. Set aside.
9. Core the center from each of your cupcakes. I use this cupcake corer, but you could use a paring knife in a pinch.
10. Fill the holes in your cupcakes with pop rocks.
11. Pipe or spread your frosting over the tops of your cupcakes. I use this piping tool for my cakes and cupcakes.
12. Sprinkle the tops of your cupcakes with leftover pop rocks or red white and blue sprinkles, if desired.
Little Cooks Corner
This is such a fun recipe for kids, especially if they get to help make them! The littlest sous chefs in training can measure and dump the ingredients into the mixing bowl and turn the mixing bowl on. My toddler loves using the cupcake corer, filling the cupcakes, and frosting the cupcakes with a butter knife. Let your little one help make these 4th of July cupcakes to practice fine motor skills and learn valuable life lessons. Learn more about cooking with babies and toddlers here.
Feedback
Did you make these Roman Candle Crunch 4th of July Cupcakes for your patriotic gathering? How much did they impress and surprise your guests?! Let me know in the comment section below.
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Roman Candle Crunch 4th Of July Cupcakes With Hidden Fireworks Surprise
These 4th of July cupcakes feature a hidden surprise; they are stuffed with pop rocks! Eating these is an entire experience. Bite into a Roman Candle Crunch Cupcake, filled with explosive flavor, for a fun and festive dessert your friends and family will be raving about year after year.
Ingredients
- 1 package boxed white cake mix
- 3 Tbsp vanilla instant pudding mix
- 1 c plain Greek yogurt
- 1/2 c olive oil
- 1/2 c water
- 3 large eggs
- 1 tsp pure vanilla extract
- 18-20 packets of Pop Rocks
Frosting
- 8 oz cream cheese, room temperature
- 12 Tbsp butter, room temperature
- 1 lb powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350. Line 2 cupcake pans with 18-20 cupcake liners. Set aside.
- Pour 1 package of boxed white cake mix, 3 Tablespoons vanilla instant pudding mix, 1 cup plain Greek yogurt, 1/2 cup olive oil, 1/2 cup water, 3 large eggs, and 1 teaspoon of pure vanilla extract into the bowl of your stand mixer.
- Beat on low speed for a few seconds until the ingredients are incorporated, then raise speed to medium and beat for 2 minutes.
- Pour cupcake batter into prepared cupcake pan. Recipe will fill 18-20 cupcake liners.
- Bake at 350 for 18-22 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
- Let cupcakes cool for an hour before coring, filling, and frosting.
- Start making the frosting shortly before the cupcakes are done cooling.
Frosting Recipe
8. Clean out the bowl of your stand mixer and pour in 8 oz of room temperature cream cheese, 12 Tablespoons of room temperature butter, 1 lb powdered sugar, and 1 tsp pure vanilla extract. Mix on low speed until fully incorporated. Set aside.
9. Core the center from each of your cupcakes. I use this cupcake corer, but you could use a paring knife in a pinch.
10. Fill the holes in your cupcakes with pop rocks.
11. Pipe or spread your frosting over the tops of your cupcakes. I use this piping tool for my cakes and cupcakes.
12. Sprinkle the tops of your cupcakes with leftover pop rocks or red white and blue sprinkles, if desired.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 486Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 65mgSodium: 166mgCarbohydrates: 73gFiber: 0gSugar: 68gProtein: 4g
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