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Sweet Cream Confetti Cupcakes

Here’s where pancakes meet cupcakes! Top these light and fluffy cakes with your favorite frosting and rainbow sprinkles.

  • SERVINGS 36

INGREDIENTS

1. 3 lbs. Conestoga® Sweet Cream Pancake and Waffle Mix (99403)
2. 3 cups cool water
3. 3 Eggs, beaten
4. ¾ cup Oil
5. 1 cup Rainbow sprinkles
6. 16 oz. Frosting of choice (vanilla, chocolate, etc.)

INSTRUCTIONS

1. Preheat convection oven to 350°F (no or low fan). Prepare the Conestoga® Sweet Cream Pancake Mix batter with eggs and oil (following prep instructions on back of package, but using the amounts listed above), add sprinkles, Let batter rest for 10 minutes.
2. Place paper liners in cupcake pan; then fill ¾ full with batter. Bake for 12-14 minutes, or until a toothpick comes out clean.
3. Cool cupcakes fully for 1-2 hours before frosting, then serve.

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