Back to School Cupcakes

Servings 24 cupcakes


  • 1 box white cake mix
  • 3 eggs
  • 1/2 c. oil
  • 1 c. water
  • 1 container white frosting


  1. Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.

    Combine the cake mix, eggs, oil and water.

    Fill the each muffin well about 2/3 full.

    Bake 18-20 minutes.

    Insert a toothpick around 18 minutes and it comes out clean, the cupcakes are done.

    Remove from the oven and let cool prior to decorating.

    Take a small handful of white fondant and gently roll out using a rolling pin. If the fondant sticks, use a little bit of powdered sugar to help make it easier to work with.

    Once the fondant is rolled to about 1/4" thick, use the 2.75" round cookie cutter to cut the fondant - repeat this process for 24 cupcakes.

    Once you have all the fondant toppers ready, use the ruler and a red edible marker to make the first red line down the side of the fondant.

    Next, use the blue edible marker to make three paper lines across the fondant in the opposite direction so it looks like paper.

    Repeat this process with all the fondant toppers.

    Generously frost each cupcake and place the fondant on top of each cupcake.

    Place a small amount of frosting on the back of the apple icing and place on top of the fondant.

    Repeat with all cupcakes.