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!

Margarita Cupcakes with Tequila Lime Frosting

Margarita Cupcakes | Revamperate Margarita Cupcakes | Revamperate
Raise your hand if you need a margarita! I know I do. It’s only appropriate that we kick off this Monday with margaritas! Ok, maybe not real margaritas but margarita cupcakes are JUST as good (I promise). And of course, I topped these spiked margarita cupcakes with a tequila lime buttercream frosting and lime slice, so while you’re eating these you can pretend you’re actually sitting on the beach drinking a real margarita.

With just a hint of tequila, it’s not overpowering but still tastable, especially in the frosting. They’re not too far off from a margarita, but unfortunately they won’t give you the same buzz (sorry guys!). I brought these to work last Monday and, needless to say, everyone loved them. I think this is one of my new favorite cupcake recipes! The cupcake and frosting recipes yield 12-15 cupcakes. Mine made 14. 

Margarita Cupcakes | Revamperate
Margarita cupcake Ingredients:

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • Zest of two limes
  • 1/4 cup lime juice
  • 1/4 tsp salt
  • 2 tbs tequila 
  • 1-2 tsp milk (optional)

In one bowl, whisk together the flour, baking powder and salt. In the bowl of your mixer, beat the butter until creamy. Mix in the sugar and beat for 1-2 minutes until fluffy. Beat in the eggs, one at a time. Add in the lime zest, juice, vanilla and tequila and mix until well-incorporated. Mix in the flour mixture and if the batter is too thick, mix in 1-2 teaspoons of milk to thin the batter. Separate the batter between the cupcake cavities and bake on 350 for 18-20 minutes. 

Cool completely on a wire rack. 

Margarita Cupcakes | Revamperate
Tequila lime frosting ingredients: 

  • 1 cup butter, soft
  • 3 cups powdered sugar 
  • 1 tbs tequila
  • 1 tbs lime juice
  • Pinch of salt
  • 2-3 drops of green food coloring

To make the frosting, beat the butter until smooth and mix in the powdered sugar, a little at a time. Add the tequila, lime juice and a pinch of salt, and mix until fluffy. If you want a greener color, add a drop of green food coloring to the finished frosting. 

Pipe the frosting onto cooled cupcakes and garnish with a slice of lime! Have a happy margarita Monday!