Cake balls….cake pops. Same concept here. Crushed up cupcakes mixed with buttercream and rolled into balls and covered in sprinkles. Little bites of goodness. This is a great recipe to have on hand for those times when you find yourself with a few lonely cupcakes and not enough frosting to cover them. I have included a quick frosting recipe you can mix up to “glue” the cake crumbs together too!
How some of my recipes come about are either due to: #1. I have ingredients I need to use up or #2. a kitchen fail. I had a dessert order for 30 unicorn cupcakes, so of course that seemed like the perfect time to come down with the flu. I spent the day before the cupcakes were due, in bed. Literally slept the entire day. Luckily, I woke up the next day feeling good enough to knock out my cupcake order just in time for the birthday party. I couldn’t disappoint my best friends daughter on her 10th birthday! So there I was making cupcakes and had enough buttercream to cover 30 cupcakes. I had six unfrosted cupcakes just sitting there. Starring at me.
So I decide to crush the naked cupcakes up and make a quick frosting to glue the crumbs together to make cake balls! And then I rolled the balls in sprinkles because….wait. Do I ever need a reason to use sprinkles?
Cake BallsPrint Recipe
- Leftover cake or cupcakes (with or without the frosting)
- 1/2 cup unsalted butter, cold and cut into cubes
- 1-1/2 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- TOPPING: Assorted sprinkles or cookie crumbs
PREPARE FROSTING: In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until pale and glossy. Change the mixer to low speed and add the powdered sugar. Once sugar is incorporated, add the heavy whipping cream and vanilla extract. Beat until incorporated.
PREPARE CAKE BALLS: In a large bowl, break apart the baked cake or cupcakes and add the frosting in increments, until you reach your desired consistency. This will depend on how much cake or cupcakes you are using.
Add your sprinkles to a small bowl and roll cake balls in the sprinkles. Place cake balls in an airtight container in the refrigerator.
If your cake balls feel too wet (if there's too much frosting in them), you can add powdered sugar until you reach your desired consistency.
And then in my cupcake making flurry (and still not feeling 100%), I tipped my baking rack over, dropping three frosted and decorated cupcakes on the floor. Upside down of course, with sprinkles going EVERYWHERE. So now I was three cupcakes short.
But luckily I had these cake balls! So I decorated the cake balls with the leftover unicorn horns and ears, to make unicorn cake balls. I figured sometimes people don’t want to eat an entire cupcake, so cake balls would be great for those people. And they turned out cute. Lemons into lemonade 🙂
So this recipe can be a fun way to use up those cupcakes that just don’t look right or when you have extra naked cupcakes, extra frosting or both! Pin this for later…it’s always great to have a back-up plan.