Best 2 Perfect Cake Mix Cupcakes Recipes

Cupcakes, those delightful treats that bring joy to any occasion, are a staple in the culinary world. Whether you're a seasoned baker or just starting out, the quest for creating the perfect cupcake mix cupcake can be daunting. This article aims to guide you through the intricate world of cupcake mix cupcakes, providing valuable tips and tricks to achieve that perfect texture, moist crumb, and delectable taste. We'll explore the significance of using the right ingredients, the art of mixing and folding, and the magic of oven temperatures. Get ready to embark on a flavorful journey as we unlock the secrets to baking perfect cake mix cupcakes that will tantalize taste buds and leave you craving for more.

Let's cook with our recipes!

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.

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

Ingredients

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

Tips:

Use the Right Cake Mix: Not all cake mixes are created equal. Choose a mix that is specifically designed for cupcakes, as these mixes are formulated to produce a lighter, more tender crumb.
Follow the Recipe: While it's tempting to experiment with different ingredients or techniques, it's important to follow the recipe exactly the first time you make a new cupcake recipe. This will help you get a feel for the recipe and learn how the different ingredients work together.
Use Fresh Ingredients: The fresher your ingredients, the better your cupcakes will taste. This is especially true for eggs, butter, and milk.
Don't Overmix the Batter: Overmixing the batter can result in tough, dense cupcakes. Mix the batter just until the ingredients are combined.
Fill the Cupcake Liners Properly: Fill the cupcake liners about 2/3 full. This will help prevent the cupcakes from overflowing and creating a mess in your oven.
Bake the Cupcakes at the Right Temperature: The temperature of your oven can have a big impact on the texture of your cupcakes. Be sure to preheat your oven to the correct temperature before baking.
Let the Cupcakes Cool Completely: Once the cupcakes are baked, let them cool completely before frosting them. This will help prevent the frosting from melting.

Conclusion:

With so many delicious cake mix cupcake recipes to choose from, there's sure to be a recipe that everyone will enjoy. Just remember to follow the tips above and you'll be baking perfect cupcakes in no time!