Spreading frosting on cupcakes can be time-consuming. You'll love our quick-and-easy way using a zip-top plastic freezer bag.

Recipe by Southern Living May 2007

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Ralph Anderson; Styling: Rose Nguyen

Recipe Summary

prep:
25 mins
cook:
22 mins
additional:
55 mins
total:
1 hr 42 mins
Yield:
Makes 24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 24 paper baking cups in muffin pans. Prepare Graduation Cake batter as directed, and spoon into baking cups, filling two-thirds full.

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  • Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center of cupcake comes out clean. Cool in pans on a wire rack 10 minutes. Remove cupcakes from pans to wire rack, and cool 45 minutes or until completely cool.

  • Place all of Cream Cheese Frosting in a zip-top plastic freezer bag. Cut off 1 corner of bag to make a hole (about 1 inch in diameter). Squeeze a small amount of frosting on top of each cupcake. Sprinkle each frosted cupcake with red-, white-, and blue-colored sprinkles, or top each with 1 red, 1 white, and 1 blue jelly bean.

Chef's Notes

To make ahead, bake and cool cake layers or cupcakes as directed. Do not frost and decorate. Double wrap in plastic wrap and heavy-duty aluminum foil or place in airtight containers, and freeze up to 1 month.

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