mini cupcakes

You'll love this modified recipe which makes any boxed cake mix taste homemade. Then you can divide the batter and make numerous different flavors from one box.

How to Make 3 Different Flavor Cupcakes With 1 Box of Vanilla Cake Mix

vanilla cake mix

eggs

butter (melted)

milk

candy cane

cocoa powder

tsp red food coloring

tbsp allspice (or pumpkin spice)

Combine all ingredients into mixing bowl and whisk until there are no more lumps. Then divide batter into three smaller bowls.

For Gingerbread add 1tbsp all spice or pumpkin pie seasoning

For Red Velvet add 1tbsp Cocoa Powder and 1/4 tsp red food coloring, you can add more for a deeper color if needed

For Candy Cane crush up 1 cane and add to batter

Bake for 14-15 minutes at 350 degrees. Since these are smaller cupcakes, they will bake quicker.

https://www.youtube.com/watch?v=rgAUicCgxvY

Here is the full recipe: https://www.cuisineandtravel.com/make-3-different-flavor-cupcakes-1-box-vanilla-cake-mix/


In this video I'm going to first show you how to adjust the ingredients in Vanilla cake mix to make it taste like it came from a bakery. Then I'm going to show you how to split the batter and make 3 different cupcake flavors using just 1 box of vanilla cake mix. 

For this video I've made red velvet, gingerbread, and candy cane. 

 If you want to make other flavors just click on the article above. I include a handful of different variations you can easily make for any season!

How to make 3 different cupcakes, using 1 box of vanilla cake mix

Texas Sheet Cake Bites have all the delicious flavor of the classic dessert in a perfect little bite sized package. Whip up a batch of these little cakes covered in homemade chocolate frosting and enjoy them for an afternoon snack, a party treat, or a fun dessert.

Texas Sheet Cake Bites

all-purpose flour

sugar

baking soda

salt

butter

water

buttermilk

eggs (beaten)

vanilla extract

Preheat oven to 325F. Spray mini muffin pan generously with non-stick cooking spray or line with mini muffin liners.

In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.

In a medium saucepan, combine the butter, water, and cocoa powder and heat over medium heat until boiling, stirring often. Pour into the dry mixture and mix just until combined. Gently stir in the buttermilk and beaten eggs. The batter will be quite thin.

Scoop the batter into the prepared mini muffin pan, filling each well about 2/3 full. Bake at 325F for 10-12 minutes until a toothpick inserted into the center comes out clean.

Cool the cake bites in the pan for 5 minutes, then remove and cool completely on a wire cooling rack.

Cakes

In a medium saucepan, combine the buttermilk, butter, and cocoa. Heat over medium heat until the mixture comes to a boil, whisking often. Remove from the heat and whisk in the vanilla extract and powdered sugar until smooth.

Spoon the frosting over the cake bites and allow a few minutes for the frosting to set.

Frosting

Mini Cupcakes are fluffy, moist, and the perfect size when you want something smaller than regular cupcakes! They are perfect for parties, dessert buffets, or any special occasion.

Mini Cupcakes Recipe

cake flour ((90 grams))

baking powder

sugar ((100 grams))

unsalted butter (melted and cooled (56 grams))

egg (room temperature)

milk (room temperature (60 milliliters))

unsalted butter (room temperature (56 grams))

confectioner’s sugar ((240 grams))

heavy cream

Preheat the oven to 350°F.

In a small mixing bowl, whisk to combine the flour, baking powder and salt.

In a medium mixing bowl, combine the sugar, cooled butter, egg and vanilla extract. Whisk vigorously for 1 minute until the mixture thickens slightly and lightens in color. (You can also use a handheld electric mixer on medium speed). Whisk in the milk until completely combined.

Add the flour mixture and whisk until all the flour is moistened and the batter is smooth.

Line a 24-cup mini muffin tin with paper liners. Use a leveled, 1 tablespoon-sized measuring spoon (or triggered cookie scoop) to fill the liners about two-thirds of the way full.

Bake for about 12 minutes, until the tops of the muffins are set and spring back when pressed.

Let cool in the muffin pan for 5 minutes, then transfer to a cooling rack to cool completely.

For the Cupcakes:

Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl, using a handheld mixer), cream the butter and salt for 2 minutes or until creamy.

Sift in the confectioner’s sugar and add 1 tablespoon of cream and the vanilla. Beat on low speed for 1 minute, just until combined. If the frosting feels dry, mix in additional heavy cream, 1 teaspoon at a time.

Increase the speed to medium and beat for 2 minutes until fluffy and creamy.

Transfer to a piping bag fitted with a star tip—pipe about 1½ tablespoons of icing on top of each cupcake. Decorate with sprinkles, if you like.

For the Buttercream:

They're really good, but 24 cupcakes my ass.  It was more like 50.  I'm going to have to take some to work.

These were perfect for my son's birthday party! Thanks!

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Top 3 mini cupcakes recipes from across the web

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The most viewed mini cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine