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–+ servings

Smarties Cupcakes

Vanilla cupcakes frosted with a buttercream flavored with crushed Smarties (Rockets) candies
5 from 2 votes
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Anytime, Dessert, Snack
Cuisine American
Servings 24
Calories 346 kcal

Equipment

  • a mixer
  • large star tip (1M)
  • piping bag
  • cupcake liners or standalone baking cups (see notes for baking cup sources)
  • muffin pan if using cupcake liners

Ingredients
  

Cupcakes
  • ⅔ cup sour cream, room temperature
  • ¾ cup buttermilk, room temperature
  • 1 tablespoon vanilla extract
  • 4 large egg whites, room temperature
  • ⅓ cup vegetable oil
  • (1) 15-16-ounce box white cake mix
Buttercream Frosting
  • 3 sticks salted butter, softened
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • zest of 1 lemon
  • ¼ cup Smarties candy, crushed to a powder (also known as Rockets)
  • 4-6 tablespoons heavy cream
  • 5 cups powdered (icing) sugar

Instructions
 

Cupcakes
  • Preheat oven to 325°F. Place baking cups on a baking sheet or cupcake liners in a muffin pan.
  • In a large mixing bowl, whisk together the sour cream, buttermilk, vanilla, eggs, and vegetable oil until smooth. Then sift in the cake mix and stir until smooth but not overmixed. Do not skip sifting the cake mix or the batter will be lumpy.
  • Using a cookie scoop, place the cake batter into the cupcake liners or baking cups, dividing the batter evenly. Do not grease the cups. (See the note below for baking cup sources.)
  • Bake for 17 minutes or until the cupcakes are lightly browned and a toothpick inserted into the middle comes out clean or with crumbs. Do not overbake. After 5 minutes, move the cupcakes to a cooling rack. Cool before frosting. (If using baking cups, bake for 20-25 minutes or until an inserted toothpick comes out clean or with crumbs.)
Buttercream Frosting
  • Use an electric mixer to beat the butter, vanilla, lemon extract, and lemon zest until creamy.
  • Place the Smarties in a plastic resealable bag, then use a rolling pin or meat mallet to crush the candy until all large pieces are crushed. Note: This candy doesn't crush well in an electric chopper. If there are smaller pieces that aren't as finely crushed, it is okay to use them in the frosting.
  • Add the smarties and 4 tablespoons of the cream to the butter and beat until mixed. Then add the powdered sugar a cup at a time, beating between each addition. If the frosting is too stiff, add more cream. If too soft, add more sugar.
  • Use a piping bag and a large star tip to pipe frosting onto the cupcakes. Make a circle of frosting around the outside of the cupcake top, then continue circling, moving in closer to the middle with each circle. This will make the frosting taller in the middle of the cupcake.
  • Decorate the cupcakes with extra Smarties by sprinkling a few on each cupcake.

Notes

Nutritional Information

Nutritional information is for 24 cupcakes. 

Yield

  • Standalone baking cups: 12 cupcakes
  • Regular-sized cupcake liners in a muffin pan: 20-24 cupcakes

Sources

The cupcakes in the photos are shown in stand-alone baking cups. Click here for stand-alone baking cups from My Mind's Eye. Baking cups can also be found at Home Goods. Click here for a source for Smarties candy.

Substitutions

Other candies, such as Sweet Tarts, can be crushed and substituted for Smarties; however, the taste will be a little different.  

Nutrition

Calories: 346kcalCarbohydrates: 46gProtein: 2gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 260mgPotassium: 48mgFiber: 0.2gSugar: 37gVitamin A: 442IUVitamin C: 0.1mgCalcium: 68mgIron: 0.5mg
Keyword Cupcakes, cupcakes with smarties flavored buttercream, cupcakes with smarties frosting, homemade tangy buttercream, recipe for vanilla cupcakes and tangy buttercream, Vanilla Cupcakes
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