Confetti Cupcake Bites

23 Apr

OK so I haven’t posted in a long time. It’s the end of the semester and I’m swamped. Also, for my last post, I was featured as one of “Today’s Specials” on Foodpress (yay!)…so maybe I was also just trying to quit while I was ahead? Regardless, I’m back into the baking groove now as I procrastinate on finishing final projects and prepare for an Easter celebration tomorrow:)

To make up for lost time, I decided to embark upon a rather time-consuming and intricate dessert, yet one that was well worth the effort! I am talking, of course, about Cupcake Bites. What are cupcake bites, you ask? I didn’t know myself, until just the other day when I stumbled upon these adorable treats on Bakerella’s website. Cupcake Bites are a variation of the increasingly popular Cake Balls. They’re essentially crumbled cake, mixed with frosting, rolled into a ball, covered in chocolate, and topped with sprinkles.Except that rather than being rolled into balls, Cupcake Bites are shaped like cupcakes. Oh and they’re so ridiculously cute that they don’t even look real. How can you go wrong with that?? That’s right, you can’t!

I tried to make my Cupcake bites festive by using Confetti Cake mix by Duncan Hines and Martha Stewart’s Cream Cheese Buttercream Frosting. I couldn’t find the candy cup mold suggested by Bakerella, but instead used a Wilton silicone daisy mold, which seemed to do the trick. I used pink candy melts for the “frosting” and topped them with cute Easter sprinkles I found at Target.

A cross-section

What do you think? Cute as a button or what?

Easy Cupcake Bites (recipe by Bakerella— she her website for pictures of the process– my changes are in parentheses)


  • 1 box cake mix, prepared as directed on box for 13×9 cake (I used Duncan Hines Confetti Cake mix)
  • 16 oz can cream cheese frosting (see recipe for homemade version below)
  • 1 lb package chocolate bark or candy melts for cupcake bottom
  • 1 lb package colored candy melts for cupcake top
  • Decorations (I used Target’s Easter sprinkles)

Special equipment: Candy Cup Mold (I used Wilton’s daisy mold)


  • After the cake is baked and cooled completely, crumble into a large bowl. The texture should be fine and fluffy. If you cannot get the cake fine enough with your hands, use a food processor.
  • Using the back of a large spoon, or with your hands if you want to get messy, mix the cream cheese frosting with the cake crumbles
  • Roll the mixture into about 1 inch balls (Test that the size is accurate by placing them in the mold. The diameter of the balls should be slightly smaller than the mold). Lay the balls on a cookie sheet covered with wax paper.
  • Chill in the freezer about 15 minutes, until the balls are slightly firm, not frozen.
  • Melt the chocolate and and colored melts in the microwave according to the directions on the package.
  • Using a spoon, fill each mold cavity with a small amount of chocolate (for me, it was about halfway full). As soon as you fill each cavity, place one of the balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the size of the ball. You  may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.
  • Place the mold tray filled with the cake balls in the freezer for about 6 minutes to let the chocolate set. Remove and then gently pull up on the cake ball to release from the candy mold.
  • Next, one at a time, holding the bottom of the cupcake, dip the top into the colored chocolate.
  • Decorate with sprinkles.
  • Place the decorated cupcake bites in the freezer for another 3 minutes.
  • Enjoy and impress!

Makes about 50 cupcake bites, depending on the size of mold you use.

Cream Cheese Buttercream Frosting (recipe by Martha Stewart)


  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 (1-pound) box confectioners’ sugar
  • 1 teaspoon pure vanilla extract


  • Place cream cheese and butter in the bowl of an electric mixer fitted and beat until creamy, about 30 seconds.
  • With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
  • Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

Makes enough frosting for your cupcake bites.

An Easter gift for you!


4 Responses to “Confetti Cupcake Bites”

  1. crustabakes April 25, 2011 at 10:45 am #

    definitely cute as buttons. And i love the colours you choose. Pastelly beautiful!

    • yumtherapy April 25, 2011 at 4:53 pm #

      Thanks! I thought they were almost just as good to look at as they were to eat. Almost. 🙂

  2. Geni - Sweet and Crumby April 25, 2011 at 4:42 pm #

    These are ADORABLE! I’m sure anyone you brought these or served these too were wowed by their cuteness. I’m afraid if I tried it, they would turn out too messy. Yours are perfect!

    • yumtherapy April 25, 2011 at 4:52 pm #

      Why thank you! Some of them didn’t turn out as pretty as the ones I photographed…but they were gobbled up just the same 🙂

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