Vanilla Pop Rocks Cupcakes

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
I hope I’m not at that age yet that I say “do you remember?” and I just hear crickets…I’m only 23, so please tell me you remember pop rocks. It was one of my favorite candies growing up, especially the watermelon flavor. Nothing compares to pop rocks and the crackling sound they make, so I was really excited to use them to make (dun,dun,dun) cupcakes! Andrew stuffed, like, a thousand packets in my Christmas stocking one year and I wasn’t sure what to do with them until now. This is a fun cake additive for 4th of July, New Years or just because. 

These cupcakes use my simple recipe for classic vanilla cupcakes – this is my go-to favorite! To make them even better, they’ve got pop rocks inside AND on top, so you get a nice crackly taste of fruit to go with the classic vanilla flavor. 

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
Vanilla cupcakes (makes 12-15 cupcakes): 

  • 1/2 cup butter, soft
  • 1 cup sugar
  • 2 egg whites + 1 whole egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk (I used low fat)
  • 6-8 packages of pop rocks, variety of flavors

In one bowl, whisk together the flour, baking powder, and salt. In the bowl of your mixer, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Add the vanilla. Lastly, mix in the dry ingredients a little at a time, alternating with the milk until the batter is smooth. 

Separate the batter between lined cupcake cavities and baked 16-20 minutes on 350 degrees until an inserted toothpick comes out with only a few crumbs. Let cool before you core them. 

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
For the frosting, I used my favorite vanilla frosting recipe. Homemade frosting trumps everything! 

First, core the cupcakes with a knife or a corer. Personally, I prefer using a knife anyway. Fill the cavity with pop rocks and replace the cupcake top. Pipe your frosting on top of the cupcakes and sprinkle with more pop rocks (either in the same flavor or a different one) and that’s all there is to it! 

Because moisture is the enemy of pop rocks, it’s best to eat these as soon as possible to keep the pop rocks lively. I found that when I looked at them the day after I baked them, the pop rocks looked like they melted and they just didn’t taste the same. If you can’t serve them same-day, wait to top the cupcakes with pop rocks until you’re ready to serve them. Then take one and enjoy!

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