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Servings: 24

Weight Watcher Smart Points: 15

Preparation Time: 15 Minutes

Cooking Time: 18 Minutes

Ready In: 33 Minutes


  • 1 c. butter
  • 1 c. Daisy light sour cream
  • 2 large eggs
  • 1 tsp. ground cinnamon
  • 4 c. powdered sugar
  • 1 Betty Crocker french vanilla cake mix
  • 1 tsp. vanilla extract
  • ½ c. vegetable oil
  • 3 tsp. whole milk (I used 1% and it turned out just as tasty


  1. Combine all ingredients until incorporated (beat for about 30 seconds)
  2. Scrape sides of bowl and then beat on medium high speed for about 2 minutes.Divide batter accordingly to how many colors you are using
  3. Use food coloring to color batter to desired intensity (Wilton gel colors work best)
  4. To get a layered stripe, put a spoonful of each color in the cupcake one at a time
  5. The batter is thick, so it won't spread on its own
  6. You can set aside a bowl of water & dip your finger in
  7. It will help you to spread the batter out without it sticking to you.Use package/box directions to bake
  8. Check with toothpick, when it comes out clean they're ready! Cool on a rack for 20-30 minutes before frosting.To prepare the frosting, make sure butter is at room temperature
  9. Then beat on a high speed for 3 minutes until creamy
  10. Next add sugar one cup at a time
  11. Add milk one teaspoon at a time
  12. Once incorporated, add vanilla and cinnamon
  13. Beat on high for 4-5 minutes.Use a rubber scraper (spatula) to scoop into a piping bag (if you don't have one, a Ziplock bag works great)
  14. Once in the bag, cut the tip (or corner) to create an opening
  15. Then pipe onto cupcakes in a circular motion starting at the outside working in
  16. Decorate with sprinkles, marshmallows or whatever candies you prefer!

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