Perfect Cake Mix Cupcakes Recipes

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PERFECT CAKE-MIX CUPCAKES



Perfect Cake-Mix Cupcakes image

This recipe is from the book "Hello, Cupcake!" by Karen Tack and Alan Richardson. You may have seen this pair on Paula Deen's cooking show. They did not merely frost their cupcakes, they decorated 3 of them to look like a Thanksgiving dinner: the turkey, the mashed potatoes and gravy, and the carrots and peas. They commented at the time that they always use buttermilk rather than the water called for on the box, to give their cupcakes a fresher, more homemade flavor. They also used more eggs than called for on the box to give the cupcakes a firmer structure that can stand up to more decorating without tearing. Cupcakes made this way may be made a day ahead as they stay moist if wrapped in plastic. They also suggested that you use cake mixes for cupcakes that do not have pudding in the mix and avoid lighter cake mixes (such as angel food) which would not hold up when decorated. Using these hints, they baked cupcakes that Paula Deen just raved over!!

Provided by Lorraine of AZ

Categories     Dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 4

1 (18 1/4 ounce) cake mix, no pudding in mix (French vanilla, devil's food, or yellow)
1 cup buttermilk
1/3 cup vegetable oil (or the amount called for on the box)
4 large eggs (in place of the number called for on the box)

Steps:

  • Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
  • Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified (the box will call for more water than the amount of buttermilk that you are using), using the amount of oil that is called for, and adding the 4 eggs. Beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.
  • Spoon half of the batter into a ziplock bag. Snip a 1/4-inch corner from the bag and fill the paper liners two-thirds full (be sure the liners are filled equally). Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pans, place on a wire rack and allow to cool completely. When cool, frost the cupcakes, then decorate as you please.

Nutrition Facts : Calories 135.6, Fat 6.3, SaturatedFat 1.1, Cholesterol 35.7, Sodium 166.7, Carbohydrate 17.5, Fiber 0.2, Sugar 12.4, Protein 2.4

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

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.

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

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 :

SOUR CREAM CHOCOLATE CUPCAKES



Sour Cream Chocolate Cupcakes image

Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes. ...MORE+ LESS-

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 36

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 oz unsweetened baking chocolate, melted and cooled
4 cups powdered sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled

Steps:

  • Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
  • In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

Nutrition Facts : @id https, Calories 240, Carbohydrate 32 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 160 mg

SUPER QUICK MIX CUPCAKES



Super Quick Mix Cupcakes image

These cupcakes are always popular with the kids. Makes a lovely white, soft cake with a golden top. You can make them in the small patty tins or in muffin tins. Top them with some frosting or turn them into butterfly cakes. Unlucky for me...this recipe is not gluten free. Makes approx. 12 large or 24 small cupcakes

Provided by Jubes

Categories     Dessert

Time 25m

Yield 12-24 serving(s)

Number Of Ingredients 7

2 cups self-raising flour
1/4 teaspoon salt
3/4 cup caster sugar (aka superfine sugar)
1 teaspoon vanilla essence
125 g butter, softened (4oz)
2 eggs
3/4 cup milk

Steps:

  • Sift the flour, salt and sugar into a large mixing bowl.
  • Add all remaining ingredients and beat slowly for one minute and then on a higher speed for two minutes.
  • Spoon into paper lined trays and bake 10-15 minutes at 180°C.
  • Cool on a wire rack and decorate as desired.

Nutrition Facts : Calories 219.4, Fat 10, SaturatedFat 6, Cholesterol 59.6, Sodium 391.8, Carbohydrate 28.8, Fiber 0.6, Sugar 12.7, Protein 3.7

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

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

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

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