The Perfect Cupcake Recipe (using a mix)

The Perfect Cupcake Recipe using a mix. This is my all time favorite, go to “recipe” for cupcakes. You can use this “trick” to doctor a box cake mix to taste like “from scratch”

Cake Mix Recipe For Cupcakes

If you follow this Perfect Cupcake Recipe using a mix, you will be amazed that your batter is perfectly thick and creamy, not thin and runny like it is when you follow the box instructions.

Now I know it might seem strange that I’m telling you not to follow the instructions. As I write this I feel like I’m in an alternate universe where suddenly I’m my husband who likes to make his own instructions for every piece of furniture he puts together (in case you’re wondering yes, I say a little prayer in my head every time I take a seat on a something built by my husband). Just trust me on this one, the alternate universe feeling will be for the best.

For all of you strict rule followers like me, no need to fret, this little trick to doctor a cake mix will be the best rule you’ve ever broken (except for the times you would sneak off campus for lunch in high school because what’s better than getting away from the cafeteria food for an afternoon, am I right?)

Either way, you’re going to thank me for this cake mix recipe especially because once everything is said and done no furniture will be broken, and no detentions will be given.

WHAT SIZE CAKE MIX DO I USE?

I’ve been making cupcakes and cakes with this cake mix recipe way for over 10 years now, I’m pretty sure box cake mixes have changed in size slightly over the years, but this still works when I use Duncan Hines or Betty Crocker (15.25 ounces).

Basically, you want to just use the egg as directed on the box — butter in place of oil and just a little less water than the mix says to use.

I know some people prefer to use milk. I’ve tried replacing the water with milk and I wasn’t impressed, so I stick with water for the liquid.

This doctored cake mix recipe is perfect for anyone who wants to make a dessert everyone will remember but maybe doesn’t have the time or the skills to make something from scratch. Everyone will ask what bakery you went to, and that’s when you get to flip your hair and humbly brag that you made them yourself.

The best part of this recipe is it’s not a one-trick pony. Once you know how to doctor the instructions you can use it on any of your favorite box mixes, making you one versatile baking queen.

In case you want to step up your game even a little more, I have a few extra tips for you (you’re welcome)

Reader Review ⭐️⭐️⭐️⭐️⭐️

I’m usually such a rule follower as well, but it was sooo worth it when making these cupcakes! I made four dozen of them last night to bring in to work today for Easter, and I think they’re some of the best cupcakes I’ve ever made! They’re so light and fluffy, and they taste divine. Mine are just simple vanilla and chocolate but taste truly delightful, almost like I did something more magical to them (I admit I did add some vanilla to both batches). The only thing I might change when making them again is to bake them for a minute or so less time just based on the experience last night.

~Vanessa Sgroi — APRIL 17, 2019

CUPCAKE TIPS:

When filling cupcake papers – use an ice cream scooper! – One scoop is just the right amount per cupcake!

After cooking your cupcakes in the liner drop your cupcake into a second liner for a picture-perfect look!

I use this cake mix recipe 99% of the time when I make cakes and cupcakes and I always get lots of compliments!

*Because I get so many emails asking…….YES, you can use this to make a cake too! Cupcakes are just mini cakes. 😉

This Dark Chocolate Frosted Yellow Cake with Raspberry Preserves is made by doctoring a cake mix too.

Reader Review ⭐️⭐️⭐️⭐️⭐️

My cupcakes never come out.  By using your recipe and instructions on how to bake them, they came out wonderful….almost all the same size and the color light golden brown.  I will always bake them this way, thank you.

~Joan M. — JANUARY 26, 2024

This doctored cake mix is a great recipe for beginners or kids to the novice in the kitchen. Toss everything into a large mixing bowl, mix until well combined and your cake mix recipes come out perfect every single time. The fact that they start with a box mix will be our little secret.

Click here for MORE  Cupcake Recipes

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I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

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Perfect Cupcake Recipe using a mix

Yield: 24 cupcakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

You can use this trick to make a box cake mix taste like cupcakes or cake are made from scratch.

Ingredients

• 1 box mix* (any flavor) – but get the good kind, Duncan Hines or Betty Crocker
• 3 Large Eggs (or amount of eggs called for on the box)
• 1/2 cup unsalted butter, melted
• water (a little less than what the box calls for)

Instructions

1. Heat oven to 350° F and line muffin pan with cupcake liners.
2. 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.
3. Divide batter evenly into cupcake liners, filling each two-thirds full.
4. Bake for 20 minutes and cool completely.

Notes

*In case your wondering if this will work with the box cake mix you want to use: I've been making cupcakes and cakes this way for over 10 years now, I'm pretty sure box cake mixes have changed in size slightly over the years, but this still works. 

Basically, you want to just use the egg as directed on the box — butter in place of oil and just a little less water than the mix says to use. Some people like to use milk instead of water, but we couldn't really tell much difference, so I stick with water.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• KitchenAid 7-Quart Pro Stand Mixer
• Glass Mixing Bowls – 10-Piece Nesting Set
• Nonstick 12-Cup Regular Muffin Pan (2)
• KitchenAid Hand Mixer
• Wilton Non-Stick 9 x 13-Inch Pan
• Cake Stand, Wood and White Marble
• Offset  Spatula
• OXO 3-Piece Silicone Spatula Set
• Standard Baking Cups
•  2-Cup Angled Measuring Cup
• Measuring Spoons
• Cookie Ice Cream Scoop Set

Nutrition Information:

Yield: 24
Serving Size: 1

Amount Per Serving: Calories: 43
Total Fat: 4g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 33mg
Sodium: 40mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 1g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.