Gluten-Free Starbucks-Style Cake Pops (Easy Recipe with Box Cake Mix)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy cake pops made from a gluten-free box mix, filled with buttercream frosting, dipped in pink chocolate, and topped with sprinkles. Easy to make and indistinguishable from the Starbucks version.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 28- 1 box King Arthur Gluten-Free Classic Yellow Cake Mix
- 8 tablespoons (113g) butter, at room temperature
- 2 tablespoons vegetable oil
- 4 large eggs
- ⅔ cup (160ml) milk
- ¼ cup (56g) butter, at room temperature
- 1 cup (150g) powdered sugar
- 1 tablesoon heavy cream or milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Light pink candy melts
- white nonpareils sprinkles
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 156mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 10mg
- Calcium
- 16mg
- Iron
- 0.12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.