Cake Pops– Easy Starbucks Copycat

This Starbucks cake pops recipe is a super simple way to make those pink, candy-coated bites at home using boxed cake mix and frosting. They’re cute, sweet, and honestly kinda satisfying to make — even if you’re not feeling that pulled-together. Great for birthdays, gifting, or just zoning out and doing something with your hands.

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Quick Summary

• Prep time: 30 mins (plus chilling)
• Cook time: 30 mins
• Flavor: soft, sweet, pink, vanilla
• Great for: DIY desserts, gifting, emotional resets

Why I Like This Recipe

It’s not complicated. Just boxed cake, a little frosting, and some candy melts. You get to roll, dip, and sprinkle stuff, and somehow it all feels like progress. Plus, they taste like nostalgia and sugar had a meeting.

Ingredients

• 1 box white cake mix (plus whatever it calls for)
• 4–5 tbsp vanilla frosting
• 10 oz pink candy melts
• 2 tbsp Crisco
• White round sprinkles
• Cake pop sticks

How To Make Cake Pops

1. Bake the cake: Follow the box instructions. Let it cool completely.
2. Crumble + mix: Trim off the brown edges. Crumble the rest into a bowl. Add frosting and mix until it forms a dough-like texture.
3. Roll the pops: Scoop and roll into 1-inch balls. Chill for 3 hours.
4. Insert sticks: Melt a little candy + Crisco. Dip stick tips into it, then insert into cake balls. Chill another 30 mins.
5. Dip + decorate: Melt remaining candy + Crisco in a deep mug. Dip cake pops. Tap off excess. Add sprinkles right away.
6. Chill again: Let them set upright in a block or stand for 30 mins before serving.

Tips for Success

• Don’t skip the chilling — warm cake pops fall apart.
• If they’re too crumbly, add more frosting.
• Deep mugs work better than shallow bowls for dipping.
• Let the candy melts cool slightly before dipping or they’ll slide off.

Storage and Reheating

• Fridge: Store in a sealed container for up to 5 days.
• Freezer: You can freeze them fully assembled. Just defrost in the fridge overnight.
• Reheat: Don’t. Eat them cold or room temp — they’re best that way.

Frequently Asked Questions

1. Can I use homemade cake instead of boxed?
   Sure, just keep it simple — white or vanilla cake works best.
2. Do I need a cake pop stand?
   Not at all. You can use a deep mug, a foam block, or even poke holes in a cardboard box.
3. Can I use butter instead of Crisco?
   Technically yes, but Crisco gives a smoother dip. Butter can make the coating greasy.
4. What frosting works best?
   Thick, store-bought vanilla frosting is easiest. Homemade works too — just not too soft.
5. Can I color the candy melts differently?
   Yep! Go pastel, rainbow, whatever mood you’re in.

Common Mistakes and How to Dodge Them

• Not chilling long enough: Warm cake pops fall apart when you try to dip them. Chill time isn’t optional.
• Using too much frosting:Makes them mushy and hard to shape. Start with less and add more if needed.
• Overheating the candy melts:It gets thick and weird fast. Heat in 20-second bursts and stir between.
• Not tapping off excess coating:Drippy, overloaded pops will slide off the stick. Tap gently until it’s smooth.
• Letting them dry flat:Flattens the tops. Dry them upright in something supportive so they keep their shape.

Nutrition Facts (Per Serving)

• Calories: 155
• Fat: 7g
• Carbs: 22g
• Protein: 1g
• Sodium: 110mg
• Sugar: 15g

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