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Cake Mix Cupcakes

Cake Mix Cupcakes

The ultimate comfort food, Cake Mix Cupcakes are fluffy, sweet, and topped with rich frosting, perfect for any occasion. Easy to make and deliciously satisfying, these cupcakes are a must-try for any gathering. Bake a batch today and enjoy the smiles they bring!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box Yellow cake mix
  • 3 large Eggs
  • 1 cup Milk (I used whole)
  • ½ cup Oil
  • 1 tsp Vanilla extract
  • 1 box Vanilla instant pudding (3.4 oz. package)
  • ¾ cup Sour cream
  • 1 cup Salted butter (2 sticks, softened)
  • ½ cup Cocoa powder
  • 4-5 cups Powdered sugar
  • 3-4 Tbsp Whole milk or cream

Equipment

  • Oven
  • Wooden Spoon
  • Whisk
  • Baking Sheet
  • Mixing Bowl
  • Frying Pan

Method
 

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together eggs and milk. Add in vanilla, oil, sour cream and vanilla pudding mix and whisk to combine.
  3. Slowly add in yellow cake mix and stir to incorporate fully. Remember you do not want to overstir here.
  4. Scoop batter into cupcake lined cupcake pan and fill each liner about 2/3 full.
  5. Bake for about 15-18 minutes or until a toothpick comes out clean.
  6. Allow cupcakes to cool completely.
  7. While cupcakes are cooling, using a standing or hand mixer, beat softened butter and vanilla until nice and creamy.
  8. Add the cocoa powder along with one cup of the powdered sugar and beat until smooth.
  9. Continue to add in the rest of the powdered sugar and beat.
  10. Slowly add in milk or cream one tablespoon at a time until frosting is to desired consistency.
  11. Ice cupcakes with a knife or use a fun icing tip and icing bag.

Notes

  • Tip 1: Box cake mixes are shrinking these days. The standard was once about 15.25 oz. but some products are now 13.25 oz. This recipe will work with either, you just may get a cupcake or two less.
  • Tip 2: Store these cupcakes at room temperature for about 2-3 days.
  • Tip 3: To freeze iced cupcakes, flash freeze for an hour in a single layer and then transfer to a freezer safe container or wrap them. Freeze for up to 3 months.
  • Tip 4: Unfrosted cupcakes can also be frozen and then thawed and frosted.
  • Tip 5: If you like a LOT of frosting and want to pipe the buttercream high, you will probably want to double the frosting recipe!