These cupcakes were inspired by my friend over at the Red Velvet Armadillo Bakeshop. These mini cupcakes went wrapper free & had a yummy sugar crusted bottom. Such a yummy treat that's sweet on both sides.
Recipe:
1 box of yellow cake mix
1 can of mandarin oranges
2 eggs

Sugar crust:
Colored sugar (duh)

Frosting:
1 stick butter, softened
3 cups powdered sugar
1 tsp vanilla
pinch of salt or more as desired
milk or whipping cream, as needed
food coloring, optional

Preheat oven as directed on box. Mix together cake mix, eggs & mandarin oranges - juice included. You can add the juice a little at a time to make sure you get the desired consistency. You might need to add some water which is fine.

Spray mini muffin pans with cooking spray. Sprinkle a layer of sugar into the bottom of each cups. Scoop batter over top of sugar layer. Bake approximately 10-14 minutes. Allow to cool in pan before removing. You may want to run a knife around cupcake to help loosen it from pan if it doesn't come out easily.

Frosting - Whip together all ingredients & pipe onto cooled cupcakes. Sprinkle & decorate as desired.

Cupcake diversity