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When my cousin told me she wanted to do cupcakes for her wedding I about cried. I think I’ve mentioned it before, but I’m NOT a cupcake fan. BUT for family, esp a wedding, they get what they want! In the end it wasn’t so bad! I used a new tip and it went pretty fast!!
My cousin wanted 14 dozen and she picked 5 flavors. Strawberry with Cream cheese frosting, Chocolate with Chocolate buttercream, “Blue” red velvet with Cream cheese frosting, Vanilla with Vanilla buttercream and Lemon with Lemon buttercream.
Now cupcakes and cakes are totally different. You want your cakes dense, moist and fairly FLAT for frosting. Cupcakes should be light, moist and NOT flat… So I have totally different recipes for cakes and cupcakes. Don’t use these recipes for cakes. I use my Bosch mixer with the whisks to beat the batter up. BUT if your going to eat a cupcake these are delicious, AND I’ve PERFECTED my frosting recipes!
Cake mix adaption recipe for Cupcakes - 5 flavors
an adapted cake mix recipe that's easy to change to any flavor
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Prep Time: 20 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 35 minutes minutes
Servings: 24 cupcakes
Calories: 123kcal
Author: Ashlee Marie
Ingredients
all cupcakes
- 1/4 C all-purpose flour
- 1/3 C olive oil
- 1/4 C Mayonnaise
- 4 eggs
cupcake ingredients you change
- 1 C water less water for strawberry cupcake, no water for blue velvet
- 1 box cake mix White for all but the chocolate - chocolate for that one
- 1/3 C dry pudding or jello vanilla, lemon, chocolate - or strawberry jello
- 1 tsp flavor extract vanilla, strawberry, lemon
strawberry cupcake extras
- 1/2 C frozen strawberries
"blue" red velvet cupcakes extras
- 1 tsp white vinegar
- 1 Tbsp cocoa powder
- 1 C buttermilk
- blue gel food dye I used turquoise
US Customary - Metric
Instructions
Vanilla cupcakes
use white cake mix, vanilla pudding and vanilla extract
Mix the dry ingredients, then add the wet
Beat for 2 mins.
Pour into cupcake liners, bake at 350 for 15-18 mins
Lemon cupcakes
use white cake mix, lemon pudding and lemon extract
Mix the dry ingredients, then add the wet
Beat for 2 mins.
Pour into cupcake liners, bake at 350 for 15-18 mins
Strawberry cupcakes
use the white cake mix, strawberry jello and vanilla
Mix the dry ingredients, then add the wet
Beat for 2 mins.
cut the water down to 1/2 C, add to a blender with the frozen strawberries, and puree
Pour into cupcake liners, bake at 350 for 15-18 mins
Chocolate cupcakes
use chocolate cake mix, chocolate pudding and vanilla
Mix the dry ingredients, then add the wet
Beat for 2 mins.
Pour into cupcake liners, bake at 350 for 15-18 mins
"Blue" red velvet cupcakes
use the white cake mix, vanilla pudding and vanilla (unless you can find red velvet flavoring)
Mix the dry ingredients - including the cocoa
Then add the wet ingredients - swap the water for buttermilk and add the vinegar
Add the blue food dye (or red if you want to go for red velvet cupcakes
Beat for 2 mins.
Pour into cupcake liners, bake at 350 for 15-18 mins
Nutrition
Calories: 123kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 217mg | Potassium: 45mg | Fiber: 1g | Sugar: 10g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!
We made each cupcake look as different as possible so people would be able to recognize the different flavors. AND a menu! I suggested a “chalkboard” picture frame menu. My sweet cousin was so smart! she did it on black construction paper! So we didn’t have to worry about it rubbing off, it looked amazing!
[riview showtitle=always tags=gold-wedding size=150x150 lightbox=0]
About Ashlee
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...
Reader Interactions
Comments
Georgia
When you say cube of butter in your frosting recipe, I am assuming you mean a cube not a stick?
Reply
is there a difference between a cube or a stick? I think it’s a regional thing, like pop or soda. 1/2 C butter is a cube/stick, AKA 8 Tbsp, AKA 1/4 of a lbs… Does that help?
These look so good. I love your photos!
Reply
Thanks Jan, my sister is amazing and took all the images used in these example cards!
Georgia
Thanks. That clears up that confusion!
Georgia
Reply
your welcome! sorry it wasn’t clear upfront!
DeAnna
Hi, had to stop by again real quick to let you know I did use your recipe for the Vanilla Cupcakes and Vanilla Buttercream Frosting. I made them for my grandsons 5th birthday as I wanted something special and they were…Thank you so much for sharing this recipe. I was so happy with how they turned out. Everyone loved them. I did the icing blue for water…printed off some sails and flags and stuck them in a mounds bar for the ship. He had a pirate party. 🙂
Reply
your SO welcome! I’m glad they turned out as good for you as they did for me! I love my new frosting!
Amber
these look outstanding. I am dying to try! But, I am confused because I can’t find the *perfected frosting recipe*… what am I missing? would ya mind giving me a hand in finding this recipe?
thanks!
Reply
Just the cupcake recipes here, sorry, I took down the frosting recipes because they are so unique I don’t want people stealing them (saving them for my cook book when I get famous 😉
Jennifer Y
HI!
YOU ARE TRULY TALENTED! CAN YOU TELL ME WHAT TIP AND TECHNIQUE YOU USED TO DECORATE THESE WITH?
THANKS!Reply
I used a tip 829 and just did a simple swirl once around
Leah
ok when you say Mayo do you mean just maynaise or will miracle whip salad dressing work?
Reply
Maria
Love the look! Congrats! Thank you for the cupcake recipes but I don’t see the buttercream frosting recipes? Where are those?
Reply
their aren’t any, just the cupcake recipes. My buttercream is very unique and I don’t share my cake business recipes. I’m saving them for a book deal someday.
Beatrice
Hello there, your pics are beautiful. I bake a lot and wanted to know, do these recipes from the box mixes require a 15.25 or 18 or any specific size box?
Reply
Ummmm I use whatever box is on sale? I don’t usually care too much, but Betty Crocker is my first choice. I assumed all boxes were the same size (I only use boxes for cupcakes and I almost NEVER make cupcakes.
Angela
Hey just curious- how many cupcakes does each recipe make? 🙂
Reply
24, just the same as the box mix would, they are just a bit denser
Angela
OH! One more, so you use the whip attachment and not the beater?
Reply
I’m talking about the Universal mixer, the big machine, not a hand mixer, so i use the whisks, not the cookie paddles. If you use a hand mixer the traditional beaters work fine.
Sara
Boxed mixes? They are so not good for anyone…please share a good scratch recipe!
Reply
as a professional cake decorator I don’t share any of my from scratch cake and frosting recipes. I’m saving them for a cookbook someday. Sorry.
Edna
I was just wondering what type of pudding mix is called for in these recipes? Instant pudding mix or Cook to Serve pudding mix?
Reply
Instant pudding powder, not premade.
simone
I think i’m missing something. I don’t see the frosting recipes. ?
Reply
Nope I originally shared them but took them down, as they are the result of years of work and I don’t share my business recipes.
rhonda
I see you use olive oil. I had been told before to not use olive oil in baking. Does it make a difference olive oil vs. veg. oil? Thanks!!! Beautiful cupcakes!!
Reply
I think vegetable oil or canola oil tastes rancid in baked goods personally – I’ve never had a problem with olive oil or of course butter in baked goods
Beatrice
I love all the mixes and they even make good cakes
Reply
