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Cupcake Kabobs

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Cheeky Kitchen
Updated May 17, 2022
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Cupcakes with frosting and strawberries with rainbow-colored sprinkles? No, you haven't discovered a fairyland treat. It's cupcake kabobs!

More About This Recipe

  • State Fair Bonanza! Grab your cowboy hat and bandana, we're about to pop food on a stick and celebrate the rest of summer. I grew up in a tiny farm town. Life was pretty sleepy until summer, when the Hooper Tomato Days kicked off. Sure, it was no State Fair, but it was the closest we got. Parades, rides, homemade jam competitions…and food! We had all of the same glorious eats as the State Fair – including foods on sticks. When I was a kid, it was all so glorious. I'd start with corn-on-a-stick and end with a skewer of strawberries. With August rounding out, it’s fun to bring the State Fair right to your kitchen. For starters, here’s how to make a recipe I wish I'd had way back when…Cupcake Kabobs! Then, keep on scrolling for nine wondrously delicious (and wildly simple) State-Fair inspired sticks you can snack on.

Cupcake Kabobs

  • Prep Time 45 min
  • Total 45 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 1 cup from 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup from 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting
  • 1 container (1.75 oz) Betty Crocker™ Decorating Decors Chocolate
  • 1 container (2.0 oz) Betty Crocker™ Decorating Decors Sugars Pearl Cupcake Gems
  • 1 1/2 cups chocolate chips
  • 16 medium-sized strawberries, cleaned and dried
  • 1/2 cup rainbow sprinkles, rainbow sunflower seeds, or mini rainbow chip sprinkles

Instructions

  • Step 
    1
    Begin by gathering your ingredients.
  • Step 
    2
    Preheat oven to 350°F. In a small bowl, mix together the yellow cake mix, one egg, and one tablespoon melted butter. Spoon into mini muffin tins that have been well-greased or lined with nonstick cupcake wrappers.
  • Step 
    3
    In a second small bowl, repeat step 1, but with the chocolate cake mix.
  • Step 
    4
    Bake both yellow and chocolate cupcakes in preheated oven for 8-12 minutes, or until the tops spring back when touched lightly. Remove and cool completely.
  • Step 
    5
    Frost the top of the chocolate cupcakes with vanilla frosting. Dip in cupcake gem pearls. Frost the top of the vanilla cupcakes with chocolate frosting, then dip in chocolate sprinkles. Place in fridge to firm up the cake before skewering.
  • Step 
    6
    Place chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, then stir until melted. Dip strawberries into the melted chocolate, then roll in rainbow sprinkles.
  • Step 
    7
    Place on a piece of parchment paper until the chocolate has completely hardened. (To speed this part of the process, dip cold strawberries into the chocolate, then place in fridge for 10-15 minutes, once dipped.)
  • Step 
    8
    Time to thread your kabobs! The cupcakes can be tender, so thread gently. Wooden kabobs (or even long sucker sticks or chopsticks) work best to keep these kabobs in place.
  • Step 
    9
    Thread a chocolate cupcake, a strawberry, a vanilla cupcake, then another strawberry. Store side-by-side on a serving platter. Keep in the fridge lightly covered, for up to 5 hours, until ready to serve.

Nutrition

No nutrition information available for this recipe
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