Gender Reveal Cupcakes
These gender reveal cupcakes are designed to look innocent on the outside while hiding the big secret inside! Cutting into one reveals the color in a way that's playful rather than gimmicky.
Servings: 24 cupcakes
Equipment
- 2 Baking Pans 9 x 13-Inch
- Electric Mixer or Stand Mixer
- Pastry Bag with Wilton 1M Piping Tip or Other Large Tip
Ingredients
For the Cupcakes
- 2 Boxes cake mix 15 ¼-Ounce boxes, vanilla or white cake mix
- ingredients listed on cake mix box
- gel food coloring pink and/or blue
For the Frosting
- 1 ½ Sticks salted butter ¾ Cup, softened
- 1 Teaspoon vanilla extract
- 4 Cups powdered sugar sifted
- 2 to 3 Tablespoons heavy cream
- gel food coloring blue and pink, it must be gel
Instructions
Prepare the Colored Cake Hearts
- Preheat the oven according to the cake mix package directions and line a pair of 9 x 13-inch pans with parchment paper.
- Prepare one box of cake batter as directed on the box. Set the other box aside for now.
- Tint the batter with pink or blue food coloring until evenly colored.
Bake the Colored Cake
- Pour into your 2 pans and bake for 16 to 18 minutes or until a toothpick or knife comes out clean.
- Cool completely and then cut out heart shapes.
Prepare the Cupcakes
- Make the second box of cake mix according to package directions and prepare a muffin pan with cupcake liners.
- Fill each cupcake liner until ½ full before placing the heart inside the middle of the cupcake and then top with remaining cupcake batter. Fill each liner until about ¾ full.
Bake the Cupcakes
- Bake for 14 to 16 minutes or until a toothpick comes out clean.
- Cool completely.
Frost the Cupcakes
- While cupcakes are cooling, make frosting by beating the butter and vanilla extract until smooth and creamy.
- Add 2 cups of powdered sugar and 2 tablespoons of heavy cream and mix well.
- Slowly add in the remaining 2 cups of powdered sugar until well incorporated.
- Turn the mixer up to high and beat for an additional 3 to 5 minutes until very light and fluffy.
- Add additional heavy cream or powdered sugar to achieve your desired consistency.
- To create a dual-colored frosting, carefully drag the pink and blue gel food coloring up the sides of a piping bag.
- Fill the piping bag with frosting and pipe over the cooled cupcakes.
Notes
Trim the cake tops: Slice off the browned top layer from the colored cakes so the reveal looks bright and clean.
Size the hearts smaller: Use slightly smaller hearts so the color stays hidden until the cupcake is cut.
Use gel coloring: Gel gives stronger color without changing the texture of the batter or frosting.
Watch the bake: The thin cake layers and the inserted heart can change timing, so start checking early.
Leftover cupcakes: Expect extra cupcakes. This method typically yields nearly double the number of cupcakes listed on the cake mix box and you will get 24 to 30 cupcakes. Save leftover colored cake; it can be frozen or repurposed for cake pops or parfaits.
Size the hearts smaller: Use slightly smaller hearts so the color stays hidden until the cupcake is cut.
Use gel coloring: Gel gives stronger color without changing the texture of the batter or frosting.
Watch the bake: The thin cake layers and the inserted heart can change timing, so start checking early.
Leftover cupcakes: Expect extra cupcakes. This method typically yields nearly double the number of cupcakes listed on the cake mix box and you will get 24 to 30 cupcakes. Save leftover colored cake; it can be frozen or repurposed for cake pops or parfaits.
Nutrition
Calories: 293kcal | Carbohydrates: 55g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 17mg | Sodium: 345mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 38g | Vitamin A: 195IU | Vitamin C: 0.01mg | Calcium: 97mg | Iron: 1mg
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