Easy Cake Mix Cupcakes Recipes

EASY CAKE MIX CUPCAKES

Easy Cake Mix Cupcakes image

For this recipe, there are no rules. The only thing required is a creative imagination. For accompanying recipes and decorating tips visit Spring Has Sprung. -Karen Tack, Riverside, Connecticut

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 7

Ingredients

1 package white cake mix (regular size)
1 cup buttermilk
4 eggs
1/3 cup canola oil
1 can (16 ounces) vanilla frosting
Assorted colors paste food coloring
Assorted candies and decorations: spice gumdrops, regular and miniature M&M's, nonpareils, cake decorations, spearmint leaves, coarse and colored sugar, colored jimmmies and miniature marshmallows

Steps:

In a large bowl, combine the cake mix, buttermilk, eggs and oil. Beat on low speed just until moistened. Beat on high for 2 minutes. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Tint frosting with food coloring. Frost cupcakes and decorate as desired.

Nutrition Facts :

PERFECT CAKE-MIX CUPCAKES

Perfect Cake-Mix Cupcakes image

This is a wonderful firm cupcake developed to withstand the heavier cupcake decorations. Any cake mix will work, but avoid those that include pudding in the mix.-Karen Tack, Riverside, Connecticut

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 4

Ingredients

1 package white cake mix (regular size)
1 cup buttermilk
4 eggs
1/3 cup canola oil

Steps:

In a large bowl, combine all ingredients. Beat on low speed until moistened; increase speed to high and beat 2 minutes longer., Spoon half of the batter into a large resealable plastic bag; cut a 1/4-in. hole in corner of bag. Fill paper-lined muffin cups two-thirds full. Repeat with the remaining batter. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.

Nutrition Facts : Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.

CUPCAKE RECIPE

Cupcake recipe image

Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser

Provided by Sophie Godwin - Cookery writer

Categories Dessert

Time 35m

Number Of Ingredients 10

Ingredients

110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)

Steps:

Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Nutrition Facts : Calories 350 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

SELF-FILLED CUPCAKES I

Self-Filled Cupcakes I image

Chocolate cake mix and a mixture of cream cheese and chocolate chips deliver a new twist on plain chocolate cupcakes in this recipe!

Provided by Star Pooley

Categories Desserts Cakes Cupcake Recipes Chocolate

Yield 12

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
1 cup semisweet chocolate chips
1 (18.25 ounce) package chocolate cake mix

Steps:

Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 49.1 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 418.1 mg, Sugar 32.5 g

EASY CARROT CAKE CUPCAKES

Easy Carrot Cake Cupcakes image

These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! With just 10 minutes of prep, 24 servings of everyone's favorite springtime treat could baking away in your oven. And their easy assembly doesn't bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!

Provided by Arlene Cummings

Categories Dessert

Time 50m

Yield 24

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
1/2 cup vegetable oil
1 cup of water
3 eggs
1/2 cup chopped nuts (pecans or walnuts work well)
1/2 cup sweetened shredded coconut
1/2 cup raisins
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1 can (8 oz) crushed pineapple in juice, undrained
1 container (1 lb) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

Steps:

Heat oven to 350°F.
In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 0 g

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