Cream-Filled Cupcakes
Ingredients
- 1 (15.25-oz) pkg yellow cake mix
- 1 (8-oz) block cream cheese, softened
- 1 (8-oz) carton frozen whipped topping, thawed
- 6½ cups powdered sugar
- 1 cup butter, softened
- ⅓ cup milk
- Jumbo confetti sprinkles (such as Wilton)
Instructions
- Prepare cake mix according to package directions for cupcakes. Let cool completely.
- Using a melon baller, hollow out and discard about 1 inch of cake from center of each cupcake.
- Beat together cream cheese, whipped topping, and ½ cup sugar in a bowl with an electric mixer until smooth. Spoon or pipe into centers of cupcakes.
- Beat butter at medium speed until creamy; gradually add 6 cups sugar, beating until smooth. Gradually add milk until a spreadable consistency is reached.
- Spread frosting over cupcakes; top with sprinkles.
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