How To Make Cupcakes Using Cake Mix?

Preheat oven to 350°F and prep your ingredients PIN IT Photo by Jennifer Nigro

How do you make the perfect cupcake mix?

In a large bowl, combine cake mix, eggs, butter and water using an electric mixer on low for one minute, then mix on high for one minute. Divide batter evenly into cupcake liners, filling each two thirds full.

How many cupcakes can you make from a box of cake mix?

The batter will rise as it bakes. A quick and easy way to fill the cupcake wells is to use a large spoon or an ice cream scooper. A box of cake mix will be enough to make 24 to 30 regular-sized cupcakes. It will make even more mini-sized cupcakes, but fewer of the jumbo-sized ones.

How do you bake a cupcake from a box?

This article has been viewed 95,477 times. To cut down on your prep time, bake cupcakes using boxed cake mix. Start by preheating your oven to 350 degrees Fahrenheit. Next, prepare the cake mix according to the instructions on the box.

How to convert cake to cupcakes?

A few simple steps is all it takes. 1 1. Preheat the oven. The first thing to consider when converting cake to cupcakes is the baking temperature. Choose your temperature first so you can 2 2. Make the batter as directed. 3 3. Prepare your pans. 4 4. Fill the wells. 5 5. Adjust the bake time.

How to make the Best Cupcakes?

  • Preheat oven to 350F/180C.
  • In a medium bowl,sift together flour,baking powder,and salt.
  • In a standing mixer fitted with the paddle attachment,beat together butter and sugar on medium speed until light and fluffy,about 3 minutes.
  • Divide batter evenly between the cups,filling them about 3/4 full.
  • What are the best cupcake recipes?

    With hot guys serving delicious, gourmet cupcakes, you can easily forget about whatever jerk just broke your heart and indulge in these sinful treats (aka store managers Zach Harter and Spencer DeHaven) instead.

    How do you make a cake with baking mix?

    – Place a piece of parchment paper on your counter. – Spoon the mix into a dry measuring cup and use the back of a knife to level off the mix. – Repeat until you have 1⅔ cups of mix measured out. – If you have any of the dry mix on the parchment paper, pour it back into the bag with the other half of the cake mix.

    PERFECT CUPCAKE RECIPE USING A BOX MIX

    Using a cake mix, create the Perfect Cupcake Recipe. This is my all-time favorite cupcake recipe and my go-to ″recipe″ making them. It is possible to utilize this ″secret″ to make a box cake mix taste as if it were made from scratch. Make sure to join up for my email list… so that you can receive fresh recipes and ideas in your inbox!

    Cake Mix Recipe For Cupcakes

    1. If you use a cake mix and follow this Perfect Cupcake Recipe, you will be surprised to find that your batter is perfectly thick and creamy, rather than thin and runny, as it is when you follow the box directions for baking.
    2. Now, I realize it may seem unusual that I’m instructing you not to do something that the instructions say to do.
    3. As I type this, I feel as if I’m in an other world where I’m suddenly my husband, who enjoys creating his own assembly instructions for every piece of furniture he builds (and, in case you’re asking, yes, I say a little prayer in my brain every time I sit down on anything he’s created).
    4. Just believe me on this one: the experience of being in an other universe will be beneficial.
    • Nobody should be concerned about breaking this little rule to doctor up a cake mix because it will be the best rule you’ve ever broken (aside from those times you would sneak off campus for lunch in high school because, after all, what’s better than getting away from the cafeteria food for an afternoon, right?).
    • In any case, you’ll be grateful to me for sharing this cake mix recipe, especially because, after everything is said and done, no furniture will be damaged and no detentions will be issued.

    WHAT SIZE CAKE MIX DO I USE?

    1. Using this cake mix recipe, I’ve been baking cupcakes and cakes for more than a decade.
    2. I’m quite sure the size of box cake mixes has changed somewhat over the years, but this recipe still works whether I use Duncan Hines or Betty Crocker cake mixes (15.25 ounces).
    3. Basically, you simply want to follow the directions on the box for the egg, substituting butter for the oil, and using a bit less water than the mix specifies on the box.
    4. I’m aware that some individuals prefer to use milk instead.
    • I’ve tried substituting milk for the water, but I wasn’t impressed, so I’ve decided to remain with water as the beverage.
    • Everyone will remember this doctored cake mix recipe, which is excellent for anybody who wants to prepare a dessert that everyone will remember but doesn’t have the time or expertise to make anything from scratch.
    • Everyone will inquire as to whose bakery you visited, and it is at this point that you may flip your hair and sheepishly proclaim that you baked them yourself.
    1. The nicest aspect about this recipe is that it isn’t a one-trick pony in terms of flavor.
    2. You can use it on any box mix once you’ve learned how to modify the directions, making you a really flexible baker.
    3. Learn how to modify the instructions here.
    4. If you want to take your game to the next level even further, I have a few additional suggestions for you (you’re welcome).

    CUPCAKE TIPS:

    1. When filling cupcake sheets, use an ice cream scooper to ensure even distribution of batter.
    2. One scoop of frosting is just the correct quantity for each cupcake.
    3. Immediately after baking your cupcakes in the liner, place each cupcake in a second liner for a picture-perfect appearance!
    4. My go-to cake mix recipe for cakes and cupcakes, and I always receive a slew of comments on them!
    • *Because I have so many emails asking…..YES, you can use this to create a cake as well!
    • Cupcakes are simply little cakes.
    • It is also possible to make this Dark Chocolate Frosted Yellow Cake with Raspberry Preserves by doctoring a cake mix.

    Like this Doctored Cake Mix Recipe?  PIN IT!

    This doctored cake mix is an excellent recipe for novices or children who are just getting started in the kitchen. Toss everything into a big mixing bowl and stir until everything is completely blended. Your cake mix recipes will turn out perfectly every time with this method. The fact that they begin with a box mix will remain a closely guarded secret.

    Click here for MORE  Cupcake Recipes 

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    Ingredients

    • 1 box mix (any flavor) – but make sure it’s a high-quality mix like Duncan Hines or Betty Crocker
    • 3 large eggs
    • 3 medium eggs
    • 1 cup melted butter
    • 1/2 cup melted butter
    • 1 cup water

    Instructions

    1. Preheat the oven to 350°F and line a muffin tin with cupcake liners to prevent spillage.
    2. Use an electric mixer on low for one minute, then high for one minute to blend the cake mix, eggs, butter, and water in a large mixing basin.
    3. Distribute the batter evenly among the cupcake liners, filling each two-thirds of the way.
    4. Preheat the oven to 200°F and allow it cool fully.

    Notes

    1. To check if this recipe will work with the box cake mix you want to use, try the following: Since I’ve been doing it for over a decade, I’m very sure the size of box cake mixes has changed significantly over the years, but this method continues to work well.
    2. Basically, you simply want to follow the directions on the box for the egg, substituting butter for the oil, and using a bit less water than the mix specifies on the box.

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    How to Make Cupcakes with Cake Mix

    1. Article to be downloaded article to be downloaded It is understandable that many individuals do not have the time or patience to prepare their own cupcake batter from scratch.
    2. So why not make a cake from scratch?
    3. It has the same flavor as the original and saves time.
    4. It will be demonstrated in this post how to make cupcakes using a boxed cake mix.
    • As a bonus, it will provide you with some suggestions on how to decorate and enhance the flavor of your baked goods.
    1. 1Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). When baking in dark or nonstick baking pans, reduce the temperature to 325°F (162.78°C) to avoid burning the bottom of the pan.
    2. 2 The cake mix should be prepared in accordance with the package directions. Typically, extra wet components such as water, oil, and an egg will be required in addition to the cake mix. With your whisk or spatula, scrape the sides of the basin while you are combining the ingredients. This will aid in the production of a more equal batter. You’ll also want to ″fold″ the batter every now and again, since this will result in a smoother batter overall. According to the brand of cake mix you are using, the amount of water, oil, and eggs you will require will vary. If you have misplaced the box, you may be able to discover the instructions on the company’s website, since they are frequently posted there. 1 cup (240 milliliters) of water, 12 cup (120 milliliters) of oil, and 2 to 3 eggs are all you’ll need for this recipe.
    • Promotional material
    • 3 Make a decision on and prepare a cupcake pan. You may bake the batter straight in the cupcake wells, or you can slip cupcake liners into the wells first and then bake the batter in the liners. Although the cupcake liners are not required, they will make cleanup easier and will also make the cupcakes appear more attractive. You may make the cupcakes in a standard, small, or large sized pan. If you wish to fill the wells with batter without first wiping them off with a paper towel soaked in vegetable or canola oil, you will need to do so beforehand.
    • 4 Using a pastry bag, fill the cupcake wells about two-thirds to three-quarters of the way with batter. Don’t overfill the cupcake wells with batter. As the batter bakes, it will rise in the oven. Using a big spoon or an ice cream scooper to fill the cupcake wells is a quick and simple method of filling the cupcake wells. A box of cake mix will yield 24 to 30 regular-sized cupcakes, depending on the size of the pan. More mini-sized cupcakes will be produced, while less of the larger-sized cupcakes will be produced.
    • Any remaining batter should be covered and refrigerated. As soon as you are through baking the first batch, set the pan aside to cool for 15 minutes before filling it with the remaining batter. It is possible that you may need to bake this fresh batch for 1 to 2 minutes longer than the first.
    • 5 Bake the cupcakes according to the size of the pan. After baking for the shortest amount of time specified, check the cupcakes for doneness and bake them for a longer period of time if necessary. If you are using a convection oven, check on the cupcakes after 8 minutes of baking. When they are done, a toothpick inserted into the middle will come out clean……………….. Cupcakes that have been properly baked will also ″spring″ back when lightly touched on the top. Cupcakes of regular size will take 15 to 20 minutes to bake
    • mini cupcakes will take 10 to 15 minutes to bake
    • and jumbo cupcakes will take 20 to 30 minutes to bake.

    6Remove the cupcakes from the oven and set them aside to cool. Allow the cupcakes to cool for 5 to 10 minutes in the pan before removing them from the pan. After that, remove them from the oven and allow them to cool completely on a flat surface. It will take around one hour for them to reach their maximum cooling capacity. Advertisement

    1. 1Ensure that the cupcakes are totally cold before serving. If you don’t wait until they’re entirely cold, any icing or frosting you use will melt and become runny.
    2. 2 Pre-made frosting may be used to decorate cakes quickly and easily. When you first open the tub, give the frosting a brief toss with a fork or whisk to distribute the ingredients. This will aid in the process of making it softer and fluffier. Then, using a pastry brush, coat the tops of each cupcake with the frosting. Pulling the cupcake out of the pan should be done with a slight twist. To color your frosting, just add a few drops of liquid food coloring and mix it in with a fork or whisk until it is evenly distributed. For a more intriguing presentation, dip the cupcakes into an assortment of chopped walnuts, colored sugar, or sprinkles.
    3. The icing should be mixed and matched. Chocolate frosting on white cupcakes and white icing on chocolate cupcakes are both delicious options.
    • 3 Make some homemade buttercream icing for a rich and decadent cake or cupcake. Using an electric mixer, cream together 3 cups (375 grams) confectioner’s/icing sugar and 1/3 cup (75 grams) softened butter until you get a creamy consistency. Add in 112 tablespoons of vanilla extract and 1 tablespoon of milk until well combined. Continue swirling until the frosting is completely smooth. If it becomes too thick, a small amount of milk can be added. If the mixture is too thin, add a little more confectioner’s/icing sugar to thicken it out. Add a few drops of food coloring to the buttercream to create a tinted buttercream.
    • The buttercream can be smeared onto the cake or piped using an icing bag
    • either method is acceptable.
    • 4 Make some glacé frosting if you want something a little more delicate. In a large mixing bowl, sift 1112 ounces (300 grams) confectioner’s or icing sugar. Add 2 to 3 teaspoons of boiling water at a time, stirring constantly, until the mixture is smooth and thick. Allow this to set before drizzling it over the cupcakes. Here are some other suggestions for variations: To produce colored icing, mix 2 to 3 drops of liquid food coloring into the icing mixture.
    • Instead of water, add 2 to 3 tablespoons of orange juice or lemon juice to the icing to give it some flavor.
    • Add 2 teaspoons of cocoa powder to the icing sugar before you add the water to give it a hint of chocolate flavor.
    • For a pop of color, add some sprinkles or a Maraschino cherry on the top.
    • 5Try a chocolate-hazelnut spread for a treat. Pour 1 spoonful of chocolate-hazelnut spread on top of each cupcake from a container and bake for 15 minutes. It’s especially good on cupcakes prepared using yellow cake mixes.
    • 6 Toss on a few extras. Cupcakes may be made to seem beautiful with frosting and icing, but it is the toppings that can make them appear vibrantly colored. The following are some suggestions to get you started: A Maraschino cherry is a typical topping for white frosting
    • it is also known as the ″cherry of the year.″
    • Sprinkling, colored sugar, and sugar strands are all excellent additions to swirled buttercream frosting.
    • Flower-shaped sugar/candy is delicate and suitable for use in spring or girly cupcakes.
    • Chopped walnuts are a wonderful addition to chocolate frosting.
    • 7 Coordinate the color of the icing and the decorations with the approaching holiday, season, or occasion. If it is close to Saint Patrick’s Day, you might want to use green icing. Alternatively, you may use white frosting and sprinkle on some green sprinkles instead.
    • For a baby shower, use pink frosting if it is a girl, and blue frosting if it is a boy
    • for a birthday party, use yellow frosting.
    • If it is around the time of the year when spring arrives, consider using white icing and flower-shaped sprinkles. If the event is taking place during the winter, consider utilizing blue frosting and snowflake-shaped sprinkles.
    • 8 Match the cupcake liners to the cupcakes, the impending holiday, or the event you’re planning on attending. If it is close to Valentine’s Day, you could want to look for some liners with hearts printed on them. You may also use colored lines, such as pink or red.
    • If your cupcakes have a Halloween theme to them, you might want to try using some Halloween-themed cupcake liners to go with them. Additionally, you may use orange or black ones.
    • If the cupcakes are for a birthday celebration, try to get some liners that say ″Happy Birthday″ on them or that have balloons and streamers printed on them to decorate the cupcakes. You may also utilize liners that are the same color as the party’s theme.
    • If the season is approaching spring, consider choosing liners that have flowers printed on them. If it’s winter, consider using liners that have snowflakes printed on them.
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    1. 1 Experiment with different cake mixes to see what works best. There are a variety of cake mixes available, not simply white cake mix and chocolate cake mix. Here are a few additional possibilities: When combined with cream cheese frosting, red velvet is a wonderful combination
    2. when combined with chocolate icing, yellow velvet is a wonderful combination.
    3. Birthday or Funfetti cake mixes are just a plain white or yellow cake that has been sprinkled with colored sugar
    1. 2 You might want to experiment with tinting a white cake mix with food coloring.
    2. Before you pour the mixture into the cupcake wells, stir in the food coloring to ensure even distribution.
    3. Generally speaking, the more colors you use, the brighter or darker your cupcakes will appear.
    4. You can use gel, paste, or liquid food coloring, however the intensity of the color will be less vivid if you use liquid food coloring.
    • Consider choosing a hue that corresponds to a forthcoming celebration.
    • During the month of February, you might decorate the cupcakes in red or pink in commemoration of Valentine’s Day, as an example.
    • If it is March, you may dye them green in celebration of St.
    1. Patrick’s Day, which is celebrated on March 17.
    1. 3 Sprinkles can be used to spice up a simple white or yellow cake mix to make it more interesting.
    2. After you’ve well mixed the batter, add around 14 cup (55 grams) of sprinkles to the batter and give it one more stir to combine everything.
    3. Using a pastry bag, fill the cupcake wells with the batter.
    4. Please keep in mind that the color of the sprinkles may bleed into the cupcake itself a little bit.
    • You may add extra sprinkles if you want to make it seem fancier.
    • 4To make marbled cupcakes, combine the white and chocolate cake ingredients. Prepare the two cake mixes in their own separate bowls. Make sure to use enough of each to fill the cupcake wells approximately two-thirds to three-fourths of the way. Immediately before placing the pan in the oven, give the batters one or two quick stirs with a toothpick. In order to make moist and fluffy cupcakes, add a packet of instant pudding. Make sure you use the same flavor of pudding that you used for the cake mix. Using a vanilla cake mix, for example, would need the use of vanilla pudding
    • likewise, using lemon cake mix would necessitate the use of lemon pudding. Before you add the wet ingredients to the cake mix, fold in the pudding mix until well combined. If you’re making chocolate pudding, you might want to think about including some instant coffee as well. This will aid in the intensification of the chocolate flavor.
    See also:  How To Get A Cake From Bake Squad?

    6To make the cupcakes fluffier, add an extra egg and whisk the batter for a longer period of time. Along with the remainder of your wet ingredients, you should also add 1 additional egg than the recipe calls for. After the batter has been thoroughly incorporated, continue to whisk it for another 3 minutes. Advertisement

    • Question Add a new question Question For a male baby shower, what color frosting should I use and what basic embellishments can I use on top of it? Rabiah Miller Provides a Community Response Blue frosting, as well as the gender-neutral hues of green and yellow, would be appropriate for decorating a boy’s birthday cake with. To decorate the cupcakes, just place different types of sprinkles and cake decorations on the top of each cupcake to your liking. Additionally, when a group of cupcakes is stacked together, you may use a candle to spell out the baby’s or the parents’ names on top of the cupcakes.
    • Concerning the Question I’m not sure how many cupcakes I’ll need to create. You may make as many as you like – the decision is entirely up to you.
    • Concerning the Question When making a cake from a mix, can I substitute milk for the water? Yes, you may do so, but it will alter the flavor and consistency of the finished product. What is the best way to create homemade icing? Look for a basic butter cream frosting recipe on the internet. Question: It goes really well with cupcakes. Is it possible to build a cake out of a cupcake mix? Yes, everything should be OK. However, keep in mind that baking time may be longer. Otherwise, there is no issue.
    • Question Is it possible to substitute another frosting for this one? Is there anything else than chocolate? If you want to use a different flavor frosting than vanilla or strawberry, try using a banana, raspberry, coconut, or another flavoring.
    • Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. Once the cupcakes have been removed from the oven, pierce them with a toothpick. Pull the toothpick out of the cupcake when it has been poked all the way through it. If the toothpick has goop on it, this indicates that the cupcakes are not fully cooked and will require more baking. If the toothpick comes out clean, they are finished.
    • Purchase a moist cake mix instead than a dry one. This will be advertised on the majority of boxes.
    • More flour can be added if the batter is too runny
    • Consider baking one or two cupcakes with varying amounts of batter to test your recipe first. This will help you to determine how much batter you really want to use before preparing a complete batch of cookies.
    • Depending on the cake mix, the baking time for cupcakes may already be printed on the box. As a result, check the timings printed on the box if applicable.
    • Thank you for submitting a suggestion for consideration! Advertisement Raw cake mix is not something I would eat or like.
    • While the cupcakes are baking, do not open the oven door unless you are checking to see whether they are done. It is possible that opening the oven door frequently will prevent the cupcakes from baking all the way through.
    • Keep the oven light turned off at all times. It is possible that the cupcakes will bake unevenly as a result of this.

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    Things You’ll Need

    • Cake mix
    • additional materials listed on the package (water, oil, eggs)
    • mixing bowl
    • whisk or spoon
    • oven
    • cupcake pan
    • cupcake liners (optional)
    • cake decorating supplies
    • Decorations (sprinkles, candies, chopped nuts, and so on)
    • Frosting or icing

    About This Article

    1. Make cupcakes using a boxed cake mix to save time in the kitchen and reduce prep time.
    2. To begin, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
    3. Following that, make the cake mix according to the directions on the package.
    4. You may either bake the batter straight in the cupcake wells, which will make cleanup simpler, or you can insert cupcake liners in the wells first, which will make cleanup easier.
    • To make regular-sized cupcakes, fill the cupcake wells 2/3 to 3/4 of the way with batter.
    • This should yield 24 to 30 regular-sized cupcakes.
    • Bake your regular-sized cupcakes for 15 to 20 minutes, depending on their size.
    1. If you’re preparing small cupcakes, check on them after 10 to 15 minutes of baking time.
    2. When the cupcakes are finished baking, remove them from the oven and allow them to cool for 5 to 10 minutes before removing them from the pan.
    3. After an hour, you may use a pre-made frosting to decorate your cupcakes once they have cooled.
    4. Continue reading if you want to learn how to make your own cupcake icing!

    Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 101,223 times.

    How to convert cake to cupcakes

    1. Cupcakes are a delight to eat since they are so portable.
    2. One does not require forks, knives, or any other inconvenience in order to enjoy one.
    3. However, there are instances when you have your heart set on a certain (full-sized) cake recipe that you adore.
    4. This is where being agile in the kitchen pays off – with these simple methods, you can transform cake to cupcakes in minutes, ensuring that you always prepare the appropriate dessert for the occasion.
    • When it comes to cake and cupcakes, you’ll be able to take practically any cake recipe and turn it into cupcakes that are simple to eat.
    • Here’s how to do it.

    First, choose a standard cake recipe

    • When selecting a recipe to convert from cake to cupcakes, start with a ″normal″ cake recipe to ensure success in the conversion. Classic mixing procedures are employed in the preparation of these dishes. Consider creamed cakes, blended (paste-method) cakes, hot milk cakes, and oil-based cakes as examples of what you can make. The following are some recipes to carefully examine before converting to cupcakes: Pound cakes produce delicious but hefty cupcakes, so consider the density of the cake while making your selection.
    • Sponge cakes will be dry and crumbly, and they will be too short. In other words, unless you’re intending on soaking your cupcakes in simple syrup, keep sponge cake for when you’re baking a regular-sized dessert.
    • In addition, cakes with meringue- or yeast-based components (such as Blitz Berry Torte or Bienenstich) will perform better if baked in their full-size versions. Because of their technical layers, they are difficult to convert into cupcakes.
    • Filled cake recipes may be difficult to master as well. Consider preparing only the batter and omitting the filling altogether. Alternatively, if you’re feeling more experimental, you may try filling your cupcakes. It’s important to note that you will almost certainly have a lot of leftover filling.

    Our choice: Classic Birthday Cake

    1. The Classic Birthday Cake, our Recipe of the Year, is one we find ourselves yearning on a daily basis.
    2. (Believe us when we say that it is excellent on any day of the year, not just birthdays.) Because it is made into a towering two-layer cake, this golden vanilla cake with satiny chocolate icing is quite striking.
    3. However, it also performs exceptionally well in a more compact configuration.
    4. The following are five simple steps that will guide you through the process of converting this cake into cupcakes.
    • Following your training, you will be able to convert your other favorite cake recipes into cupcakes as well.

    1. Preheat the oven

    1. When transforming a cake into cupcakes, the first thing to consider is the baking temperature of the cake.
    2. Decide on the oven temperature first, so that you may preheat the oven while you are preparing the dough.
    3. The majority of cupcakes bake nicely at temperatures ranging from 325°F to 375°F.
    4. Conveniently, these are also the temperatures at which cakes are often cooked, which is a good thing.
    • When baking a cake, you may most likely use the temperature specified in the recipe; but, if you want particular outcomes, you can change the temperature.

    Low and slow for flat tops

    1. If you want cupcakes with reasonably flat tops, bake them at a low temperature (325°F) for a few minutes longer than normal.
    2. A generous amount of delicately piped frosting on top of these cupcakes will complete the look perfectly.
    3. See the golden edging around the edges?
    4. This is due to the fact that sugar liquefies during baking and begins to caramelize when baked for an extended period of time at a low temperature.
    • This is particularly visible when the batter comes into contact with the pan.
    • As a result, if you bake your cupcakes at 325°F, they will most likely have slightly crunchy edges.
    • The addition of a little roughness to your cupcake is not unpleasant; just be aware that it is coming!

    Bump it up for higher-rising domes

    1. If you want to produce cupcakes that have a little dome on top, consider raising the temperature by 25°F or 50°F while baking.
    2. The greater the temperature, the more rapidly the leavener (baking powder and/or baking soda) is activated.
    3. As a result, the cupcakes rise to a greater height.
    4. Additionally, because you’ll be baking for a shorter period of time, the crumb will be softer and more homogeneous.
    • You should adjust the temperature if the cake recipe you’re using asks for a temperature that is outside of the normal range (325°F to 375°F).
    • Choose your baking temperature and preheat the oven to that temperature.

    2. Make the batter as directed

    1. In reality, this following stage of turning cake to cupcakes does not involve any conversion at all — just follow the recipe directions to produce the batter.
    2. We prepare the batter for our Classic Birthday Cake using the hot milk approach, which is detailed in detail in our blog article Introducing our Recipe of the Year: Introducing our Recipe of the Year.
    3. The mixture appears thin; nevertheless, this is precisely how hot milk cake is meant to appear at this point.
    4. Once the batter has been combined, it is time to stray from the cake’s original recipe.
    • We’re going to create cupcakes, so get ready!
    See also:  How Long Does Duncan Hines Cake Mix Last After Expiration Date?

    3. Prepare your pans

    • Next, prepare your baking pans for use. Make your selection from regular, jumbo, or tiny muffin pans according to the size of final cupcakes you wish to make. Then, estimate how many cupcakes your recipe will yield in terms of a ballpark number. Some general guidelines are as follows: It takes around 24 normal cupcakes to bake a 9″ x 13″ cake, two 9″ round cake layers, or three 8″ round cake layers.
    • A normal cupcake pan (8″ square pan or 9″ round layer) will yield around 12 standard cupcakes.
    1. The number of cupcakes you’ll get from a giant pan will be around half as many.
    2. A tiny pan makes slightly more than twice as many cupcakes as a regular pan.
    3. The Classic Birthday Cake recipe generates around 6 cups of batter, which may be divided into 24 to 30 cupcakes depending on how full you fill the wells in the pan.
    4. Once you’ve determined how many cupcakes you’ll be making, prepare your pan by lining it with parchment paper or gently greasing it.
    • When determining whether or not to use muffin or cupcake papers, refer to this article: How to utilize muffin and cupcake papers.)

    4. Fill the wells

    1. Fill each well to approximately 4/5 of the way filled, regardless of the size of your pan.
    2. (Alternatively, a muffin scoop can be used to assist divide out the batter.) Using this amount of batter should result in cupcakes that are well filled in the sheets without overflowing throughout the baking process.
    3. The one and only exception?
    4. Allowing for a slight overfilling (nearly to the top of the wells) is acceptable when you know the batter you’re making is a low riser or when you’re baking at a lower temperature (325°F).
    • Using our Classic Birthday Cake recipe to produce cupcakes and baking them at 325°F, you will be able to fill the wells very completely.
    • If you want to bake at a higher temperature, allow for a bit more expansion of the cupcakes throughout the baking process.

    5. Adjust the bake time

    1. Cupcakes will always bake in less time than their cake counterparts because of the way they are constructed.
    2. Each well is similar to a small pan in its own right, containing a small amount of batter, so they will cook through more quickly than full-size cakes.
    3. How much faster do you think it will be?
    4. There are several general principles you may use to estimate the baking time for cupcakes, and they are as follows: Using the same baking temperature, you will most likely only need to reduce the baking time by about 5 percent to 10% when converting from 9-inch pans to cupcakes, for example.
    • In order to reduce the baking time, you should reduce the size of the cake from 9″ x 13″ to cupcakes (while keeping the oven temperature the same).
    • Cupcakes can be as much as 40 percent to 50 percent shorter in length than other baked goods.
    • While these rules of thumb can be useful, exact bake times will vary depending on the recipe, your oven, and how fully you’ve stuffed each well with ingredients.
    1. Rather than attempting to calculate the precise bake time, you’ll be better off honing your ability to determine when cupcakes are perfectly baked.

    How to tell when cupcakes are done: 5 quick tips

    • Although cupcakes should have a golden edge, it can be difficult to know when they are done simply by looking at them – yeah, they should have a golden edge, but what if you are baking chocolate cupcakes? Keep an eye out for the following signs: They’ve gotten off to a good start: By the time your cupcakes are finished baking, even if you’re baking at a low temperature, you should be able to see visible puffing in the oven.
    • Using a toothpick, the following is revealed: Using a cake tester or a toothpick, poke a hole in the center of one of the cupcakes located in the center of the pan
    • the cupcake should come out clean or with just a few wet crumbs sticking to the tester
    • Top returns with a vengeance: With your fingers, gently press down on the top of a cupcake to flatten it. When it’s finished, it should bounce back.
    • Internal temperature that is too high: In order to determine the interior temperature of your cupcakes, use a digital thermometer. Before removing the baked goods from the oven, check that they have reached 205°F to 210°F.
    • The kitchen has a wonderful aroma:
    • As the cupcakes near the conclusion of their baking period, they will begin to smell delicious. They’re finished when you can smell butter and roasting sugar in the air.

    The icing on the (cup)cake

    1. Making the decision on how to decorate your cupcakes is the final (and maybe the most enjoyable) stage in transforming cake into cupcakes.
    2. I like classic buttercream-frosted cupcakes, but since you’re the baker, you get to make the final decision!
    3. If your cake recipe calls for icing, feel free to make use of it as well.
    4. Alternatively, you may use our collection of frosting recipes to experiment with different combinations of cake and frosting flavors.
    • Once you’ve decided on your frosting, you’ll need to determine whether or not you need to change the yield.
    • It produces a full 4 cups of frosting for our Classic Birthday Cake (which we believe to be the best chocolate icing you can get) (857g).
    • Considering the size of the cake, this is a substantial amount of frosting; there is plenty to fill the layers and then decorate the cake in various ways.
    1. Two to two and a half teaspoons (30g to 35g) of frosting is enough to cover each cupcake with roughly 2 to 2 1/2 cups of icing.
    2. Your cupcakes will have a basic, rustic appearance, and the tastes of chocolate and vanilla will be well balanced in each bite.
    3. Increasing the frosting by half will give you the ability to pipe a professional-looking swirl on top of each cupcake.
    4. Six cups of frosting will be enough to liberally cover 24 cupcakes, using 3 to 4 teaspoons (45g to 55g) of icing on each cupcake (for a total of 24 cups of frosting).

    Give it a try: cake to cupcakes

    Turn your favorite cake recipe into cupcakes the next time you need a delicious treat for a bake sale, birthday party, or summer celebration. If you follow these simple instructions, they’ll turn out nicely.

    1. Preheat the oven to a baking temperature of your choosing.
    2. Prepare the batter according to the package directions.
    3. Prepare your pans according to the amount of batter you will be using
    4. Fill the wells about four-fifths of the way with water
    5. Make the necessary adjustments to the baking time.

    If you haven’t already, make our Recipe of the Year, which you can find here. If you’re making it for yourself, you may also make it for someone in your family or for a friend down the street. Make it as a cake or as cupcakes – whichever works best for your family and schedule. The images for this post were taken by Jenn Bakos, who is gratefully acknowledged.

    Easy Cake Mix Cupcakes

    Preparation time: 10 minutes 15 minutes in the oven plus cooling

    Makes

    A dozen and a half There are no restrictions when it comes to this dish. The only thing necessary is a vivid imagination that is full of possibilities. Visit Spring Has Sprung for recipes and decorating ideas to go along with this post. Karen Tack, of Riverside, Connecticut, contributed to this article. Recipe photo courtesy of Taste of Home for Easy Cake Mix Cupcakes.

    Ingredients

    • 2 tbsp. white cake mix (standard size)
    • 1 cup buttermilk
    • 4 eggs
    • 1/3 cup olive oil
    • 1 container (16 oz.) vanilla icing
    • Paste food coloring in a variety of hues
    • Candies and decorations in various colors and sizes, including spice gumdrops, normal and tiny M&M’s, nonpareils, cake decorations, spearmint leaves, coarse and colored sugar, colored jimmmies, and small marshmallows

    Directions

    1. Combine the cake mix, buttermilk, eggs, and oil in a large mixing bowl until well combined. Beat on a low speed just until the mixture is moistened. For 2 minutes, beat on high speed. Fill muffin cups lined with parchment paper two-thirds of the way full.
    2. Preheat the oven to 350°F and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow for 10 minutes of cooling time before transferring from pans to wire racks to cool fully. Food coloring can be used to tint the icing. cupcakes are frosted and decorated as desired
    buttermilk

    To make a replacement for each cup of buttermilk, combine 1 tablespoon white vinegar or lemon juice with enough milk to make 1 cup of liquid. Stir well and set aside for 5 minutes. Alternatively, 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar with 1 cup milk can be used.

    More Cupcakes From a Mix Recipes

    Pineapple Upside Down Cupcakes

    I like to make these tiny fellows for family events or simply to have around the house as a treat to include in lunches for the kids. It is a simple recipe to prepare. It is possible to make modifications to this without starting from scratch. This is simply a deliciously simplified version of the recipe!

    Sweetheart Cupcakes

    Instead of just making ordinary white cupcakes, I went the extra mile and created them something unique. You may alter the colors to match any occasion or celebration. Colors in shades of green for St. Patrick’s Day, pastels for Easter, and red, white, and blue for the Fourth of July are all popular choices. You see where I’m going with this.

    Banana Pudding Cupcakes

    Vanille cupcakes that are moist, filled with banana pudding and decorated with whipped cream. This recipe calls for handmade pudding and whipped cream, but if you’re in a hurry, you can use store-bought pudding and whipped cream.

    Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

    1. Cupcakes made of dark chocolate that have a bite to them!
    2. Chili Cream Cheese Frosting is applied on the top of the cake.
    3. This recipe was created as a result of a combination of recommendations from the AR Buzzer community.
    4. Thank you to everyone!
    • They were a tremendous hit in our annual Chili Cook-off, which was held this year.
    • Many people wanted THEM to be allowed to enter as well.
    • Season with more chili and cayenne pepper to taste.
    1. (IF YOU ARE CAPABLE OF WITHSTANDING IT!)

    Cakes In A Cone

    This no-mess goodie is perfect for children’s parties. It has the appearance of an ice cream cone. You may use any flavor of cake mix. Written by Sassy Squirrel

    Angel Food Cupcakes

    These turn out beautifully and are especially delicious when topped with strawberries. It’s also rather attractive. Gail’s Contribution

    Lemon-Filled Cupcakes

    Every time I return home, my family begs that I bake these cupcakes for them. For those of you who adore lemons!

    Dreamy Orange Cupcakes

    Orange and vanilla are two of my favorite flavors, and these cupcakes combine the two! These cupcakes, which are reminiscent of an ice cream pop delight from childhood, will transport you back to your youth!

    Best Gender Reveal Cupcakes Ever!

    1. This is a great way to tell your family, friends, and coworkers about the gender of your unborn child in advance!
    2. It was important to me to design this recipe because I wanted to ensure that they not only looked adorable, but that they also tasted wonderful!
    3. Several individuals have informed me that they have never had a cupcake that tasted as delicious as this one.
    4. Greetings and Best Wishes for Baking!
    • Make these cupcakes even more adorable by decorating them with bright pink and blue sprinkles, imaginative toppers, and other embellishments.
    • These cupcakes should be stored in the refrigerator and can be eaten within a few days.
    • if there are any remaining.

    Frog Cupcakes

    For a child’s birthday, these frog-faced cupcakes are a cute and simple treat to make.

    Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever

    Not going to lie, my Chocolate Chip Cookie Cupcakes are still my fave, but these are a very close second. Plus, because they don’t require any freezing, they deliver practically instant pleasure, which makes me happy. Instantly. The middle of the brownie layer is somewhat mushy, allowing you to enjoy that luscious brownie delight to the fullest!

    Self-Filled Cupcakes I

    In this recipe, chocolate cake mix is combined with a combination of cream cheese and chocolate chips to create a unique spin on traditional chocolate cupcakes. Written by Star Pooley

    Key Lime Cupcakes

    This dish is simple to prepare and takes little time. The cake has a tinge of lime flavor and is delicious, with a silky cream cheese frosting on top. This is a wonderful treat for everyone!

    Sopapilla Cupcakes

    Cupcakes made with cinnamon and sugar that taste like the deep-fried Mexican treat!

    Pineapple Upside-Down Cupcakes

    Cupcakes that look and taste just like the cake. Just as delicious, but in smaller and more healthful amounts than a big piece of cake. Just be sure you consume it in an upside-down manner.

    Ice Cream Cone Treats

    Birthdays and other special occasions call for a special treat! Children adore them because they closely resemble ice cream in a cone. Dee Akeson contributed to this article.

    Carlee’s Celebrate Spring Cupcakes

    Cupcakes with creamy chocolate surprise cores and a charming tiny bird’s nest on top of creamy chocolate frosting are decorated with a cute little bird’s nest. In honor of my daughter, Carlee, I made these cookies.

    Easy Black Bottom Cupcakes

    Cupcakes with a black bottom are produced from a cake mix, as is the top. For the baker on the go, this recipe is quick and simple. TW BIRD68 contributed to this article.

    Boston Creme Mini-Cupcakes

    Mini cupcakes that taste just like a small Boston cream pie are simple to create. When it comes to potlucks or simply having a quick snack around the house, this semi-homemade version of one of my favorite pies is a great success. It’s also simple to prepare in stages, and when you’re ready to serve them, simply set them out on the counter for an hour or two to thaw will do the trick.

    Lemon-Cream Cheese Cupcakes

    Lemon pudding is used to make these luscious cupcakes, which are topped with a lemony cream cheese frosting. As a result of Philadelphia Cream Cheese Philadelphia Canada is the sponsor of this event.

    Cake in a Mug

    It is possible to make this cake mix in a cup in the microwave. You may use any type of cake mix and any flavor of pudding mix to make this recipe. For the glaze, use a powdered mix with a taste that matches the cake’s flavor, such as lemonade for lemon, cocoa for chocolate, and so on. Melissa’s Contribution

    Mascarpone Strawberry Cupcakes

    These are the moistest cupcakes I have ever eaten in my life. Because it is not smothered in icing, it is considered an adult cupcake. The glaze on top adds just the right amount of sweetness and taste.

    This Recipe for Cake Box Mix Cupcakes is the Best Cake Mix Hack!

    These simple cake box mix cupcakes come together in such a short amount of time that they may become my new ″go-to″ recipe. You’re going to adore this cake mix hack for cupcakes since they’re soft, moist, and have a crumb that’s both delicate and delicious.

    See also:  How To Frost A Three Layer Cake?

    Cake Box Mix Cupcakes

    1. Cupcakes are a huge part of our lives here at Ruffles and Rain Boots.
    2. The decorating, on the other hand, is the most enjoyable aspect.
    3. Cooking the actual cupcakes may be a tedious and repetitive task, to put it mildly.
    4. But I’ve been experimenting a lot recently, trying out several different ″basic cupcake recipes″ in an attempt to make the process of actually baking a cupcake more enjoyable.
    • What’s the most recent?
    • Cupcakes made using a cake box mix.
    • READINGS WHICH MAY BE OF INTEREST: Best Cupcake Recipes that Children Can Participate in These cupcakes are fantastic in their own right since they are quick, simple, and delectably sweet.
    1. But I can’t tell you how amazing they are when topped with a little icing, can I?
    2. Serious.
    3. Yum.
    4. Let’s get started with a cake mix hack for cupcakes that you’ll really enjoy if you’re up for it.
    No Time to Make This Now? Pin it for Later
    1. You’re busy, I get it.
    2. Pin this to your favorite easy cupcake ideas board on Pinterest and it’ll be here for when you’re ready.
    3. As an Amazon Associate, I can earn from qualifying purchases.
    4. Love cupcakes and want free recipes?
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    • Whitelist my email address or reply to the email to ensure delivery of all files.
    • Happy Holidays!
    1. – Sarah

    Tips to Make Cake Mix Hack for Cupcakes

    • If you’re standing in the aisle of the grocery store trying to determine which type of cake mix to buy, don’t stress! You’re not going to make a mistake here. This cake mix hack for cupcakes can work with any cake mix, whether it’s a white cake mix, a yellow cake mix, or even a funfetti cake mix.
    • A similar statement may be made about the pudding mix. Choose your favorite flavor–I went with vanilla because I wanted to make a vanilla cupcake for a friend. However, if you want a chocolate cupcake, chocolate pudding should be used. Don’t overthink it
    • you’ve got it
    • there’s a heated debate going on in the background between me and a buddy over whether or not to gently coat the cupcake liners with baking spray before baking. I answer no because my cupcakes do not appear to adhere to the cupcake liners when I remove them away from the pan. My companion, on the other hand, claims to have had difficulties adhering to her guns. It’s conceivable that the problem is due to the brand or kind of cupcake liner used. However, in the end of the day, there is no such thing as right or wrong. Alternatively, you may spray the cupcake liners if you want, but if you don’t have any issues with the cake sticking to the liners, you aren’t need to.

    How Do I Make Cake Box Mix Cupcakes?

    I’m delighted that you inquired. Our written lesson is provided below. Preparation time: ten minutes; cooking time: twenty minutes Time allotted: 30 minutes

    Ingredients

    • 1 normal box cake mix
    • 1 small vanilla pudding box
    • 1 cup milk
    • 4 big eggs
    • 1/3 cup vegetable oil
    • 1 cup sugar
    • 1 cup vanilla extract

    Instructions

    1. Preheat your oven to 350 degrees and prepare a cupcake tray by lining it with paper cupcake liners. Remove from consideration.
    2. Combine the cake box mix and the pudding mix in a large mixing bowl.
    3. Then, using a hand mixer or a stand mixer, blend the ingredients together for about 2-3 minutes, or until there are no lumps in the batter.
    4. Put around 2-3 teaspoons of batter into each cavity of the cupcake tray.
    5. Bake for 20 minutes, or until a toothpick inserted in the middle of the centermost cupcake comes out clean
    6. Cool completely before serving.
    7. Make sure the cupcakes have cooled fully on the counter before decorating them.

    Notes

    Visit Ruffles and Rain Boots for more more creative cupcake recipes!

    Nutrition Information:

    Yield:

    Serving Size:

    1. 1 Serving Size (in grams): 175 calories per serving 7 g of total fat 1 gram of saturated fat 0 g of Trans Fat 5 g of unsaturated fat Cholesterol: 42 milligrams Sodium: 243 milligrams 26 g of carbohydrates 0g of dietary fiber 14 g of sugar 3 g of protein All nutritional information is based on best-guess estimates.
    2. If you want to be precise, please calculate your specific brands and ingredients if precision is important.

    Creativity, Delivered

    Would you want to get inspiration delivered to your inbox once a week? Sign up for the Ruffles and Rain Boots newsletter, which is sent out once a week, and you’ll receive all of this and more! Get access to the unique libraries, which contain free SVGs, hand writing practice, and a plethora of other resources.

    More Fun Cupcake Recipes You Might Like

    • Cute and entertaining cupcakes with a dab of cotton candy on top make for a delightful party cupcake that can be made in minutes
    • Cotton Candy Cupcakes
    • Easy Shark Cupcakes – Are you having an undersea party? That’s what I meant. What’s the best Shark Week treat? That’s what I meant. Seriously, there’s a lot of cupcake fun to be had, with a shark fin to boot
    • Flamingo Cupcakes – I like summer, and these flamingo cupcakes encapsulate everything that is great about summer, complete with a small flamingo on top
    • Flamingo Cupcakes
    Please Save This to Pinterest

    Your shares are essential to the growth of this site, and I am deeply thankful for them. Do you have a buddy who might enjoy this? Please consider sharing it on Facebook or saving it to your favorite quick dessert recipes board on Pinterest for later.

    Turn Any Cake Recipe into Cupcakes with These Easy Steps

    1. Do you have a need for red velvet cupcakes but only have a tiered cake recipe in your arsenal?
    2. You don’t need a cupcake recipe to create cupcakes, so don’t be discouraged.
    3. After consulting our Test Kitchen professionals, we devised some easy modifications that you may use to convert a cake recipe into a cupcake recipe.
    4. We hope you like them!
    • Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and tested.
    • If you make a purchase after clicking on one of the links on this page, we may receive a commission.
    • As you might expect, cakes and cupcakes are quite similar in appearance, making it simple to turn a favorite cake recipe into a charming batch of individual-serving cupcakes.
    1. Your cake batter will be prepared in the same manner as the cake itself.
    2. Only two distinctions exist between a cake and a cupcake: the type of pan used to bake the cake and the amount of time it is allowed to bake in the oven.
    3. You’ll learn all you need to know about baking cupcakes from a cake recipe right here.
    4. After that, we’ll go through some of our best cupcake decorating ideas to ensure that your goodies are the talk of the dessert table.

    three cupcakes arranged on a white serving dish

    How to Convert a Cake Recipe to Cupcakes

    1. A two-layer cake recipe will typically yield 24 to 30 cupcakes, but a one-layer cake recipe will provide a smaller quantity of 12 to 15 cupcakes.
    2. You may also use this concept in the opposite direction and make cakes from cupcake recipes.
    3. Cakes and cupcakes don’t require any adjustments to the oven temperature (no matter which method you convert the recipe, cakes and cupcakes will bake at the same temperature specified in the recipe), but the baking time will vary depending on the dish you’re creating and the pan you’re baking it in.

    Step 1: Choose a Cake Recipe

    Select a cake recipe that is butter-style if you are preparing cupcakes from a cake recipe (a cake that starts with beating together butter and sugar). Some of our favorite cupcake recipes are derived from the following cake recipe collections: incorporating flour into the cake batter Photograph courtesy of Kritsada Panichgul

    Step 2: Make the Cake Batter

    1. The quickest method to prepare cake batter is to start with a boxed cake mix, but you can also make cake batter from scratch if you have time.
    2. No matter whatever cake recipe you use as a starting point, the essential procedures for mixing the batter will be the same.
    3. You may have a different recipe, but many ask for beating the butter on its own for 30 seconds before adding the other ingredients to the bowl.
    4. Add the sugar and then beat the butter and sugar together until they are light and fluffy.
    • Remember not to overbeat (you’ll know you’ve done so if the butter starts to separate from the mixture.
    • After that, whisk in the eggs and flavorings, such as vanilla extract, into the butter-sugar mixture until well combined.
    • Separately, combine the dry ingredients in a large mixing basin (like flour, salt, and baking powder).
    1. Then alternately add the dry and wet components (such as the milk) in tiny increments, beating after each addition, until the batter is smooth.
    2. The butter and eggs should be at room temperature before being mixed into the batter, since this will make it simpler to combine the ingredients.
    3. Test Kitchen Tip:

    Step 3: Line Your Muffin Pan

    1. It goes without saying that, rather than baking them in a layer cake pan or a circular cake pan, you’ll need to use a muffin pan ($8 at Target).
    2. Using the cake recipe you want to convert and the batter you’ve prepared, line the necessary number of muffin cups with paper baking cups ($2 at Michaels) or oil and gently flour the cups and bake for 20 minutes.
    3. Even if you don’t have enough muffin cups to bake all of the cupcakes at the same time, you may keep the leftover batter refrigerated while the first batch bakes.
    4. Using a spoon, scoop the cupcake mix into the baking pan Photograph courtesy of Kritsada Panichgul

    Step 4: Fill the Cupcake Liners

    When making 212-inch cupcakes, our Test Kitchen suggests placing roughly 14 cup batter in each liner (or 12 full) for the best results. If desired, bake one or two cupcakes with slightly varied quantities of batter in the liners before baking the entire batch to determine the height you prefer.

    Step 5: Bake Cupcakes and Cool

    1. In order to make cupcakes from a cake recipe, you’ll need to cut the baking time by one-third to one-half, depending on the recipe.
    2. Most cupcake recipes bake for 15 to 20 minutes, so if you’re not sure whether your calculation is correct, err on the side of safety and start with the shorter baking time to see if your math is correct (15 minutes).
    3. When a wooden toothpick put into the center of a cupcake comes out clean with no crumbs on it, your cupcakes are done baking.
    4. You may also start by baking one cupcake as a test to see how it turns out.
    • This will help you establish the best baking time for the rest of the cupcakes in your batch.
    • To cool the cupcakes entirely, take them from the pan and place them on a wire rack to cool completely ($15, Bed Bath & Beyond) before serving.
    • Make Our Cherry-Almond Vanilla Cupcake Recipe and see what you think.

    Step 6: It’s Cupcake Decorating Time

    Once the cupcakes have been allowed to cool fully, you may get creative with the icing and decorations. Instead of a piping bag set, you may just fill a plastic storage bag with icing and snip off the tip to pipe it out onto a cookie sheet. For a traditional cupcake appearance, use our buttercream icing recipe (which comes in a variety of flavor options!).

    Chocolate Cupcakes (From a Doctored Cake Mix!)

    1. Recipes » Desserts » Home » Desserts » Chocolate Cupcakes (made with a cake mix that has been doctored!) Try this doctored cake mix recipe for a very delicious chocolate cake that also happens to create THE BEST chocolate cupcakes you’ve ever had!
    2. The chocolate flavor is sure to be a hit with you.
    3. I truly believe that this is the finest chocolate cupcake recipe that has ever existed!
    4. The recipe for these chocolate cupcakes is going to become your new favorite way to bake cake mix cupcakes quickly and effortlessly at home!
    • If you’re looking for advice on how to make a box cake mix better, I have the #1 post on Google that has all of the greatest suggestions on how to make a box cake mix better – and it truly does have all of the best methods for making a box cake better!
    • Do you enjoy this recipe?
    • Take a peek at these incredible dessert dishes after that.
    1. There are a variety of easy cake recipes available, like Coconut Cream Cupcakes and Peanut Butter Chocolate Cake Mix Cookies.

    Chocolate Cupcakes

    1. In this post, I’ll be providing a simple cupcake mix recipe that combines some of my favorite baking ideas.
    2. It is possible to make the nicest chocolate cupcakes from a box mix — and do so quickly and simply!
    3. In addition to making a handmade chocolate cupcake recipe from scratch, I also enjoy pulling out a few ingredients from my cupboard and mixing them with a cake mix for the extra security of knowing my cake will turn out properly every time.
    4. In my cupboard, you can always find a cake mix to use if you have a chocolate desire, a birthday party, a bake sale, or just a Friday night in.
    • It’s just a good idea to keep the ingredients for cupcakes on hand at all times, don’t you think so?
    • Right!

    Ingredients

    • Ingredient amounts and detailed directions may be found in the recipe card attached to this page. Mix for Devil’s Food Cake in a Box — Any brand will do, so go ahead and use your favorite
    • Eggs – Eggs are required to tie all of the other components together.
    • Sour cream – This gives the cupcakes a wonderful moistness that is hard to beat.
    • Milk – I prefer to use whole milk since it has a stronger flavor.
    • The use of pudding is another excellent approach to get a moist feel in a recipe. Nobody likes cupcakes that have dried out.
    • When baking using cake mix recipes, I like to use vegetable oil
    • Vanilla – The addition of a bit of vanilla is really delicious
    • Vanilla buttercream frosting, chocolate buttercream frosting, and cream cheese frosting are all options for frosting your cake.

    How To Make This Chocolate Cupcakes Recipe

    Step One: Preheat the oven

    Preheat the oven to 325 degrees Fahrenheit. Cupcake liners should be placed in cupcake tins.

    Step Two: Combine the dry ingredients

    In a large mixing basin, whisk together the dry ingredients.

    Step Three: Add the rest of the ingredients

    Add the other ingredients and beat on high speed for 2 minutes with a hand mixer.

    Step Four: Fill the cupcake liners

    Fill cupcake liners about 3/4 of the way filled with an ice cream scoop (see the link above).

    Step Five: Bake

    Baking time is approximately 18 minutes, or until a toothpick inserted into the middle comes out clean.

    Step Six: Cool and apply frosting

    Allow for thorough cooling before icing. Using a big star tip, pipe on frosting to create a swirl effect, or simply by hand!

    How To Store Cupcakes

    In the event that you have any leftover cupcak

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