Reading about the closing of Sprinkles had me craving cupcakes. I don't bake them as often as I used to, but it felt like a cupcake kind of week. I also had accumulated multiple boxes of BOBO cake mix, so instead of starting from scratch, I turned to my enhanced cake mix marble cake recipe and adapted it into cupcakes.
Why Enhance Cake Mix
Aside from it being fun, enhancing a box of cake mix extends the yield of cupcakes and makes them taste more homemade. The ingredient list is a little longer, but the mixing technique, thanks to the boxed mix, stays just as simple. You put everything in a bowl and beat. In addition, the cake mix helps keep the cupcakes fresher longer so you can make them a day ahead.
Different Brands of Cake Mix
I hadn't planned on trying all 3 brands, but since I had a box of each I tested a 13.25 oz of Betty Crocker Butter Recipe, a 15.25 oz box of Duncan Hines and a15.25 oz box of Pillsbury. All brands worked really well, with the Duncan Hines and Pillsbury being a tad bit sweeter. Those two brands also made more cupcakes -- 32 rather than 24 from Betty Crocker. But each brand worked without any changes to the recipe. The Pillsbury cupcakes had the most rounded tops, which I find desirable in cupcakes.
Yellow, White or Marbled Cupcakes
Since I originally made these using my old recipe for enhanced cake mix marble cake, I added the marbling technique to the notes, should you wish to make chocolate marbled cupcakes. It's an extra step, but pretty easy.
Cupcake Frosting
For the frosting, I tested the old Cornstarch Frosting. That one is really interesting, but less sweet than others. I want to keep playing with the sugar amount. I made chocolate frosting using the one from Chocolate Butter Cake, and I tried a different one with shortening and butter which I did not like at all. In the end, good old American style vanilla buttercream was the tastiest.
So here's the new recipe. It makes 24 to 32 perfectly shaped yellow cupcakes that taste buttery and vanilla-y. The texture is a little more substantial than cupcakes, but still very light.
Recipe
Enhanced Cake Mix Cupcakes with American Style Buttercream
Ingredients
- 1 box yellow or white cake mix (13.25 oz or 15.25 oz)
- ½ cup cake flour (60 grams)
- ½ cup granulated sugar (100 grams)
- ¼ teaspoon salt
- 3 large eggs
- 3 teaspoons vanilla extract
- ¼ cup vegetable oil (48 grams)
- 10 tablespoons unsalted butter, melted (140 grams)
- 1 cup whole milk (240 grams)
American Style Vanilla Buttercream Frosting for Cupcakes
- 2 sticks unsalted butter, softened (228 grams)
- 3 ¾ cups powdered sugar (1 pound)
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk, plus more as needed
- ¼ teaspoon salt (can omit if using salted butter)
Instructions
- Preheat oven to 325°F. Line 24 standard muffin cups with paper liners.
- In a large mixing bowl, combine all of the ingredients. You can do this without making a mess by putting the mixing bowl on a scale and adding all of the ingredients by weight.
- Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl once, until smooth and slightly thick. Fill cupcake liners just over ½ full. For cupcakes with domes, let the batter stand for 10 minutes.
- Bake on the center rack for about 20 minutes, or until tops spring back lightly and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a rack to cool completely before frosting.
American Style Vanilla Buttercream Frosting
- In a stand mixer with the paddle, beat butter until creamy. With mixer on low speed, gradually add the powdered sugar, stopping to scrape the side of the bowl. Add milk, vanilla and salt (if using). Beat until smooth, adding more milk if needed. Scrape sides of bowl again and increase the speed beating until light and fluffy.
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