Almost Cake Mix Vanilla Cupcakes Recipes

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EASY VANILLA CUPCAKES



Easy Vanilla Cupcakes image

These delicious and easy vanilla cupcakes start with a cake mix, but the result is amazing, nobody would guess they started from a mix!

Provided by Christi Johnstone

Categories     Dessert

Time 30m

Number Of Ingredients 14

1 box vanilla cake mix (white or yellow cake mix can also be used)
1 cup sugar
1 cup all purpose flour
1 cup water
3 eggs
1 tsp vanilla extract
The seeds from one vanilla bean (optional)
1 cup sour cream
1 cup butter (softened (not margarine!))
3 1/2 cups powdered sugar
2 tsp vanilla extract
1 tsp whipping cream (you can also use milk or half and half)
Pinch of salt
Seeds from one vanilla bean (optional)

Steps:

  • Heat oven to 325 degrees F. Line cupcake pans with 24 cupcake liners. Did you know that you can get cupcake pans that hold 24 standard size cupcakes? Love these pans!
  • In a large mixing bowl, combine cake mix, sugar and flour. Mix to combine. Add in water, eggs, vanilla extract, vanilla bean seeds and sour cream to the dry ingredients and mix well using an electric mixer. Mix for approximately two minutes.
  • Scoop cupcake batter into cupcake liners. I like to use an ice cream scoop to scoop my batter. Batter should fill the cupcake liners about 2/3 of the way full. Place cupcakes in oven to bake for 15-20 minutes or until center springs back when lightly touched and a toothpick inserted into the center comes out clean. Allow to cool completely on cooling racks.
  • Once cooled completely, frost with your favorite frosting recipe. Here is one that I like to use.
  • In a mixing bowl, beat butter until light and fluffy. Mix in sugar and salt, blending well. Add in vanilla extra and whipping cream, and mix on medium for approximately two minutes. Fold in vanilla bean seeds and mix to combine. Use to frost your cupcakes.

ALMOST CAKE MIX VANILLA CUPCAKES!



Almost Cake Mix Vanilla Cupcakes! image

For pretty pastel coloured cupcakes, add in a few drop of desired food colouring my recipe#80118 goes wonderful with these cupcakes --- I use 2 cups icing sugar and 1/2 cup white granulated sugar instead of processing the sugar, it works out fine this way.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 10

3/4 cup butter, room temperature
1/4 cup Crisco shortening, room temperature
2 cups sugar, ground in the processor until fine (measure before processing)
4 large eggs
3 teaspoons pure vanilla extract
1/8 teaspoon almond extract or 1/8 teaspoon lemon extract
1/4 teaspoon salt
2 3/4 cups cake flour (or combined together) or 2 3/4 cups all-purpose flour (or combined together)
1 tablespoon baking powder
1 cup warm half-and-half cream (this is important, warm the milk!) or 1 cup full-fat milk (this is important, warm the milk!)

Steps:

  • Set oven to 375 degrees (will reduce oven temperature just before baking cupcakes).
  • Line 24 muffin pans with paper cupcake liners.
  • In an electric mixer, cream butter and shortening until fluffy.
  • Add in the eggs(one at a time) and the extracts and beat about 3-4 minutes on high speed (the mixture will seem to be a bit lumpy but will even out when you add in the sugar).
  • Add in the sugar; beat well (another 3 minutes) until sugar is COMPLETELY combined.
  • In a bowl, sift together flour, salt and baking powder.
  • Blend into the creamed ingredients, along with the warm milk until smooth (about 3 minutes).
  • Fill the prepared pans about two-thirds full.
  • IMMEDIATELY, reduce oven temperature to 350 degrees.
  • Place the cupcakes in oven, and bake for about 20-24 minutes, or until the cupcakes test done.

Nutrition Facts : Calories 218, Fat 10, SaturatedFat 5.2, Cholesterol 50, Sodium 136.8, Carbohydrate 29.6, Fiber 0.3, Sugar 16.8, Protein 2.7

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