These Mini Cake Mix Cupcakes are made with my go-to doctored box mix recipe and topped with a super simple (and super delicious!) homemade vanilla frosting. They make the perfect bite sized treat for parties!
Doctoring a box of cake mix has become my latest obsession.
This semi-homemade hack saves time and also seriously elevates your standard boxed mix to something fluffy, flavorful, and totally bakery-worthy!
Combining the scientifically sound premade mix with a few swaps and some extra add-ins is nothing new. Many bakeries and small cake/cupcake business actually build upon cake mix for deliciously consistent results.
There’s even an entire Reddit thread devoted to this practice and just how many shops do this plus how awesome the results are.
I’ve been playing around with swaps and think I have my ultimate “doctored box mix” vanilla cupcake ingredient combo perfected.
I’m super excited to finally share the recipe!
For these jazzed up box mix cupcakes, you’ll start with one 13.25 ounce box of Betty Crocker Vanilla Cake Mix.
On the back of the box the instructions are to add 1 cup of water, 1/3 cup vegetable oil, and 3 large eggs.
Here’s what we’ll do instead:
- replace water with: 1 cup milk
- replace oil with: 1 melted stick of unsalted butter
- add 1 large egg for 4 eggs total
- add 1/2 tsp vanilla extract
- add 3/4 tsp almond extract
The added vanilla and almond extracts really amp up the flavor and make them taste most like a cupcake from a fancy bakery.
The butter adds the most amazing flavor as well and I just adore the texture of cupcakes made with milk and butter vs water and oil.
As for the frosting, you can absolutely use store bought frosting if you prefer.
I feel like a homemade buttercream on these mini vanilla cupcakes is the ultimate trick for elevating the box mix (there are so many tasty types you can make!) and love using my go-to buttercream for these marvelous mini cupcakes.
I’ve also posted my favorite chocolate fudge frosting recipe in my homemade cookie cake post and I have a pretty rockin’ peanut butter frosting recipe too. The frosting possibilities for these mini cupcakes are endless!
For the assorted flower frosting designs, I swapped out my piping tips to make three different designs using open star tips and closed star tips. Simply start piping from the center and swirl the design counter-clockwise while you gently pipe the frosting.
Homemade Vanilla Buttercream Frosting
- 2 sticks butter, softened to room temp
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons heavy cream
- 1/8 tsp salt
- optional gel food coloring
- In the bowl of a stand mixer fitted with the paddle attachment *OR* in a large mixing bowl using a handheld electric mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
- Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined.
- Add the vanilla extract, heavy cream, salt, and (optional) a little bit of gel food coloring and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
Have a little leftover frosting? It can easily be stored in the fridge for up to a week or frozen for 1-3 months. It defrosts like a dream and is great for speedy party prep!
I could post a 5 paragraph essay gushing over these cupcakes and telling you about how everyone goes straight up nuts over them *OR* I can insist you try them and post the recipe card and instructions.
Let’s do the latter!
Mini Cake Mix Cupcakes
This recipe makes 48 mini cupcakes but you could also make 24 mini cupcakes and 12 regular sized cupcakes if you want. Need 24 regular cupcakes and no minis — you can 100% do that too! Simply adjust bake time as needed if making regular cupcakes vs mini.
Gotta love a flexible recipe, amirite?
Mini Cake Mix Cupcakes with Homemade Vanilla Frosting
Equipment
Ingredients
- 1 box Betty Crocker Vanilla Cake Mix (13.25 ounce box)
- 1 cup milk
- 1 stick unsalted butter (4 oz) melted and slightly cooled
- 4 large eggs
- ¾ tsp almond extract
- ½ tsp vanilla extract
HOMEMADE VANILLA BUTTERCREAM FROSTING
- 2 sticks unsalted butter softened to room temp.
- 3 cups powdered sugar
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- 2-3 TBSP heavy cream
- optional gel food coloring
Instructions
- Allow oven to fully preheat to 350℉. Line two 24-cavity mini muffin pans with paper liners.
- Melt butter and allow to cool slightly.
- When butter is lukewarm add to a large mixing bowl with the milk.
- Add eggs, vanilla extract, almond extract and cake mix. Mix with an electric-hand mixer on medium speed for 2 minutes.
- NOTE: if using a different box mix than above that indicates a shorter mix time, follow package instructions to prevent overmixing.
- Add 1 tablespoon of batter into each lined mini muffin cup.
- Bake with muffin tins on center rack for approx. 12 minutes until a toothpick comes out clean from the center and the top of the cupcake has just set and springs back a little when gently touched.
- NOTE: baking times can vary by oven (my cupcakes were baked in a calibrated oven and perfect at the 12 minute mark) so simply keep an eye on them around 11 minute mark and add time if needed.
- Allow cupcakes to cool in the muffin pan for 10 minutes. Then carefully transfer to a wire cooling rack to cully cool before frosting.
FROSTING INSTRUCTIONS
- While the cupcakes bake, make the frosting.
- In the bowl of a stand mixer fitted with the paddle attachment *OR* in a large mixing bowl using a handheld electric mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
- Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined.
- Add the heavy cream, vanilla extract, salt, and (optional) a little bit of gel food coloring and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
- Transfer to piping bags fitted with choice of open-star and closed-star tips. Start piping from the center of each cupcake and swirl the design counter-clockwise while you gently pipe the frosting.
Notes
Nutrition
Leftover cupcakes?
That’s cause for celebration! Store frosted cupcakes in an airtight container for an extra day or two – they’ll still be soft and delicious! Unfrosted cupcakes can actually be frozen for later and defrost wonderfully. Decorate with frosting and sprinkles once they’re back to room temp.
You can also use leftover cupcakes to make the most amazing cake pops. This might be my new favorite use for leftover cake and cupcakes ever. Move over, Starbucks! Once I get a chance to snap some photos I’ll post the full recipe of those here as well.
Looking for a fun idea for Valentine’s Day or Anniversaries?
Make a mini cupcake bouquet! They’re actually pretty easy to make with just a few inexpensive supplies from the craft store.
Mini Cupcake Bouquet
Head over to my Instagram page for a video tutorial Reel of the process. They’re surprisingly easy to make!
Supplies Needed:
- floral foam block
- container of choice
- toothpicks or wooden skewers (4 inch or longer works great)
- colorful tissue paper
- mini cupcakes
I used a dollar store paper popcorn bucket for my container/base but you could also use a cute planter or even wide mouth mug. The foam block can be cut to fit and made secure by stuffing extra tissue paper around it for a stable base for your cupcakes.
Wrap your foam block with tissue paper and secure inside your container of choice. Add your toothpicks (arranged them spaced enough for each little cuppy cake) and top each toothpick with a cupcake.
If you get a chance to try these mini cake mix cupcakes, let me know! Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations.
We made these over the weekend for a potluck and they were a huge hit! Perfect size for parties!
Ahhh yay! So glad y’all enjoyed them!
Oh my gosh, these mini cupcakes are so cute! The vanilla frosting is perfect on top!
Thanks Micki!