Cookie Mix Cupcakes Everyone Will Love To Make

Cookie Mix Cupcakes? Whoever said they don’t love cookies or cupcakes must have had an experience that left them traumatized more than satisfied. The variety that one can get when it comes to these two sweet treats is endless, and the best part about the whole thing is that you can get creative with your baking.

how to make Cookie Mix Cupcakes

There is no rule in the book that says all cupcakes and cookies must be baked with the same ingredients and in the same fashion. Besides, the best part is that you can alternate the mixes to create a more flavorful outcome. Many people are of the perception that cookie mix cannot be used to make cupcakes based on the ingredients involved and the process of mixing the batter.

Cookie Mix Cupcakes Everyone Will Love

But, when baking is your passion, there are no “bad baking choices” as everything is seen as a form of experiment. In this pandemic, let’s say, get creative and get them involved with the kids around!

Can Cookie Mix Be Used For Cupcakes?

This is a question many people tend to ask especially if they have a box of cookie mix at home and would like to see if they could get a cake instead. The idea of cookie mix cupcakes just intrigues people. If you ask us, anything is possible, and you better believe though it seems impossible, it could be done with a specific approach.

Cookie batter and that of cakes are completely different as the cookie is thick and denser while the cake features a more liquid form. On the whole, the process will be a little technical, but with some professional help, you will get the results you need.

The thing with cookie dough is that the leavening ingredient is relatively low, so to make the batter cake-form, you would need a lot more baking powder or baking soda (the right measuring you would have to estimate based on the amount of batter), more eggs would be needed, a lot more liquid and other major ingredients would be needed. Once you can get the job done the right way, your cake will come out as you desire.

What Is The Difference Between Cake Mix And Cookie Mix?  

When it comes to cookie dough and cake batter, they have many things in common related to the ingredients and how it is prepared – baking! However, there are significant differences you have to be mindful of when it comes to the two mixtures, such as the cookie being a dense mixture while the cake is much thinner. You may also need to be aware of…

The amount of liquid

This is important when looking at making cookie mix cupcakes. For the cookie dough, the amount of liquid is scarce compared to the high amounts added to the cake mix. Whether you are using water or milk, the proportion is relatively high in a cake as this is what helps to bind the other ingredients together.

The excess liquid allows for bubbles to form easily in the batter and is basically responsible for the fluffiness that comes with cakes. The binding element comes in fat for the cookie batter – the eggs, oils, or lard – which is heavier and thicker than water. The cake batter is poured into a baking pan or tray due to its thinness while the cookie is scoped and dropped on a tray or might be spread.

Leavening

Leavening causes a batter or dough to expand, so depending on the amount you put in your mixture, it will either rise a little or significantly. The rising ingredients may come in the form of yeast, baking soda, or baking powder. Cookie dough uses a small proportion, while cakes use up to 10 times or more of that amount.

Ingredients Ratio

Cookie mix cupcakes have a difference issue: Obviously, the ingredients for both cookies and cake will differ. For cookies, you may notice 3 parts flour, 2 parts fat, and 1 part sugar, while in cakes, it is generally 2 parts flour and liquid alike, and one part each for an egg, sugar, and fat.

As for the baking powder, you may be required to add an estimated 1 teaspoon to every cup of flour. When you set out to bake, it is easier to use baking flour as it is much lighter, while all-purpose flour is perfect for your cookie dough.

Are Cookies Healthier Than Cake?

We knew this would definitely make it on the list because, in a time like this, everyone is trying to live a healthier life that will boost their immune system. Whether it be less sugar and more grains and vegetables or some other healthy choice – we really don’t have an issue with this.

The question still stands tall as to which is better in terms of a healthy choice – cake or cookie? Well, we will certainly say both can get as healthy as they need to be because you can alternate select ingredients with whole grains and more. Starting from the mixture base, you can opt for whole wheat flour over white flour and use honey as the sweetener compared to raw sugar.

Yes, we understand the fat ingredients play a heavy role, but you could substitute for healthier versions with other benefits for the body. We know the cake has more sugar, but you can alter all ingredients to get the desired taste you want.

What Can I Add To Cupcakes To Make Them Moist?

There are many ways you can get your cupcakes moist without having to source any other ingredients than those you have at home. The next time you set out to bake, you may want to alter some of the ingredients in the form of…

  • Using oil instead of butter (Canola or Olive oil works well!)
  • Adding a little pudding mix as this helps to bring out a more flexible batter.
  • Using cake flour instead of all-purpose. Cake flour is generally lighter than all-purpose flour and does not leave that heavy feeling in the batter.
  • Adding a little yogurt. Yes, they will never know if you don’t say, but there’s no need to worry as it doesn’t change the taste of your cake.
  • Using a little Applesauce. This helps to bring the moisture to your batter, but it will also lift the flavor and taste. 

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How to Make the Best Brownie Mix Cupcakes Ever

Brownie Mix Cupcakes? Cupcakes are a treat that no one can really resist – even when on a strict diet as it may jolly well be a part of the cheat day. They can be made from just about every type of box mix you see in the supermarkets and can be altered to suit your style and taste.

How to Make the Best Brownie Mix Cupcakes Ever

These days, people are really experimenting with cake mixes, and they do enjoy the best of it. The whole experience can be deemed fun when you get to realize the results are far better than you expected, and you and those you share with love them.

How to make the best Brownie Mix Cupcakes Ever

But in the middle of the experiment, the question many might ask…

Can You Substitute Brownie Mix For Cake Mix?

To start…we will say a resounding yes! Brownie mix and cake mix are quite similar in nature and can be used alternatively in your baking missions. Interestingly, no matter which option you choose to make your brownies, the results will be great and taste amazing.

The steps to baking with both are similar, as the only change may be in altering the ingredients to suit your style. For instance, the brownie mix may require many fats and eggs, while the general cake mix requires less. Therefore, if you only have a brownie mix lying alone but want to make a cake, your ingredients may have to be adjusted.

Many people go to the store and see the chocolate cake on the cover of the box and without reading deeper to see it is not the regular chocolate cake mix but brownie mix. But, there is no need to ponder or get confused because you have the perfect ingredient to make a savory treat.

What Ingredient Makes Brownies Cakey?

Brownies are much denser than cakes, and this is what makes them stand apart so much. However, even though the ingredients and mixing procedures are similar, the ingredient quantity differs a lot. Cakes take a lot less fat and baking powder as you don’t want the cake to be too puffy.

On the flip side, brownies take much more, and then you add in the extra fat and eggs that allow it to step away from being light to a more heavy-type texture. In addition to all these common ingredients, the flour tends to take away the cake’s moisture and leave it a tad more dry and more rigid than usual.

Most times, people are looking to have a chewy brownie, but it turns out to be the opposite, and they wonder why. Bear in mind the ingredients are added more than the ordinary cake, and most of the ingredients sap the touch of fluff the brownie would have.

How Do You Keep Brownies From Sticking To Cupcake Liners?

A baker’s worst nightmare is to mix the perfect batter, fill the cupcake liners and then realize they stick to the paper when the delicacy is baked. This can be really frustrating, and if you ask us, a lot of the cake is wasted this way too.

Those who generally bake cakes have the perfect solution that will allow you to have a clean finish when done. When it comes to aluminum tins, they are glazed with vegetable oil, melted margarine, or any other oil you have in your kitchen.

Before adding the mixture to the liners, gently spray them with non-stick spray, melted margarine, or oil. The extra moisture in the liners helps to reduce the chances of sticking.

Here is another person’s take on how to make brownie mix cupcakes – it IS do-able!

Brownie Mix Cupcakes With Chocolate Frosting

We can all agree that cupcakes are not complete until they are decorated with some amazing toppings. For brownies, one of the best is to have a sensational chocolate frosting all because – there is no such thing as too much chocolate!

After you have made the brownies and set them to cool, you may want to use a few seconds to a minute to prepare an excellent chocolate frosting to go with it. All you need is some cocoa powder, confectioners’ sugar, vanilla, heavy cream (or milk if you don’t have the cream), butter, and honey (this helps to give it some sweetness and sheen.)

Add all the ingredients to a bowl (except the cream) and use a mixer to evenly combine the mixture (do this for about 30 seconds to a minute.) After which, you will slowly add the cream or milk in the quantity that you prefer. Once done, add the frosting to the cooled cupcake or brownies, and enjoy!

How Do You Make Cupcakes Without Cupcake Liners?

Even when you have a list, you still may forget to buy something at the store as you may have it in your mind that you already picked up an item and threw it in the trolley.

The problem comes in when you reach home and realize it was only your imagination. So, what’s one of the best solutions for scenarios like this? Improvise! Nothing is as frustrating as reaching home to realize you didn’t pick up the cupcake liners, and the batter is already mixed and ready to bake.

Well, no need to panic as there are many alternative ways to solve this problem. You can try any of these options…

Grease and Flour the Cups

If you are using the metal trays, spray the cups with some cooking spray, and if you don’t have that, melt some butter and use it to grease them. Ensure both the bottom and sides are thoroughly greased.

Once done, add a small portion of flour to each cup – about half a teaspoon – and shake, so it is somewhat evenly distributed. You can then remove the excess flour by turning the pan upside down. Fill the cups about 1/2 to 3/4 ways, so it doesn’t flow over and create a mess while baking.

Parchment Paper

If you happen to have parchment paper lying around, you can use those as a substitute for the liners. Cut the papers in squares (roughly five inches in size) and add them to the cups. Ensure they are centered, then use a small glass or bottle to crease them. You can then add the batter about the same 1/2 to 3/4 ways and bake as per the instructions.

You don’t have to panic when it comes to baking these days, as there are ways to work around every situation. Who knew you could alternate both brownie and cake mix for each other and still get the delicious results you were hoping for. The process is all about being creative and taking the chance to try something new and adventurous.

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How to Use Pancake Mix to Make Moist Cupcakes

Use Pancake Mix to Make Moist Cupcakes? Shut the front door! Yes, it really is possible to make cupcakes with a PANCAKE mix, but you have to know the little tricks that come with the secret to it.

How to Use Pancake Mix to Make Moist Cupcakes article cover image

While pancake mix is certainly a thriftier option than making cupcaks from a boxed cake mix – it is a little trickier. You know that you can get a boxed cake mix on sale fora buck often at the local grocery store – but pancake mix? It is on sale a lot too – and makes a lot more than what one standard boxed cake mix does!

How to Use Pancake Mix to Make Moist Cupcakes

Depending on the box of pancake mix, you might be getting 4-8 times the results compared to that one box of cake mix. SI]ince you aren’t paying 4 – 8 times the price, it is a steal deal!

Yes, we understand you might tell us there are different types of pancake mix out there, but what if there is the need to try something different? But, is there really a major difference between pancake mix and muffin mix?

What is the Difference Between Pancake Mix and Muffin Mix?

This is one of the commonly asked questions, and since cupcakes and muffins are so close? You might wonder why we aren’t talking about using muffin mix to make cupcakes instead of pancake mix!

For those who have to rush in the mornings and have kids to cater to, you know the importance of having pancake mix around the home. It is great for everything from camping to making bacon fritters.

When it comes to these mixtures and muffins, what is or are the significant differences? Well, pancakes usually take more fluid, and the result is often a flat, light, and fluffy cake. On the other hand, choosing a muffin mix will see you adding a lot more sugar, baking powder, and fat, with a result giving you a richer and thicker cake-like look… not what you are really going for here.

Muffin mix already comes with the “raised” element that makes a cupcake what it is, while you may have to add a few ingredients to the pancake mix to get the results you need. They are common ingredients in any kitchen – have no fear.

What is the Best Pancake Mix?

If you love using only the best of ingredients in your baked goods, then this is an important thing to know! There are numerous types of pancake mix on the market, and while you may not have tried all of them, there are certain types that are a must-try.

When you are searching for the best types of pancake mix, there are certain qualities you need to look for, especially if ingredients and taste are of any concern to you.

The perfect pancake has the right distribution of fluff, texture, moisture, taste, and overall presentation. In addition to making great pancakes, would you believe these choices are great with waffles and cupcakes just the same? Well, after careful research and trying a few pancakes ourselves, we have to give the top five positions to…  

Krusteaz Light & Fluffy Complete Buttermilk Pancake Mix

This is a great option if you search for an ideal fluffy pancake full of flavor. For this pancake mix, you only need to add water compared to the others that generally require you to add the eggs, butter, and milk. These pancakes can go with just about any topping you desire, whether fresh berries or maple syrup.

They have a great video to show you how to make breakfast cupcakes – Maple Bacon – Yum!

It is a convenient choice if you don’t want to run out of milk and eggs during the week just for the sake of pancakes and a staple choice for campers and hikers.

Dancing Deer Baking Co. Old-Fashioned Buttermilk Pancake & Waffle Mix

You will certainly get a great tasting pancake with this brand. The distribution of flavor is superb and gives that fluffy yet hearty taste and texture. It’s definitely worth the purchase and an added blessing – it makes great waffles, so you are in for a double-take!

Aunt Jemima Pancake & Waffle Mix

If you are looking for that childhood flashback, then the Aunt Jemima choice is your best stop! The Aunt Jemima brand gives all pancake lovers the option to enjoy it the way they desire. Under scrutiny lately, for the visual representation of Auntie, you will see all packing updating.

HERE Is their version for cupcakes based off of their mix

Maple Grove Farms Buttermilk & Honey Pancake Mix

This pancake is for those who love a lot of fluff and thickness while enjoying the best mix of flavors. The interesting thing about this pancake mix is that it gives the option of substituting the regular ingredients for a more “low-fat” option.

We are sure those on a diet would definitely want to enjoy some of the delicacies of life like the rest of us. It just goes to show that you can eat anything, within moderation.

Hungry Jack Complete Buttermilk Pancake and Waffle Mix

Here, we have another “just-add-water” option, and we have to say the pancakes are amazing. When it comes to getting an airy and fluffy texture, you may need to have this in your cupboard.

Can You Use Pancake Mix For a Baking Mix?

Pancake lovers are all over, and the best news they could deal with is to know if they can use their pancake mix as a regular baking mix. The answer is yes!

She shows you how to make cookies from a boxed pancake mix – just like a baking mix!

The only thing you may need to do is add the relevant ingredients you wish to have in your cake or your cupcakes. For sure, adding less liquid and more mixture boosters will give you a sturdier result. One can do so many things with pancake mix besides making pancakes, making waffles, muffins, cupcakes, and even cinnamon rolls. The internet has a thousand and one ways to alternate pancake mix for regular box cake mix. Take a tour, and you will have no regrets.

How to Use Pancake Mix to Make Moist Cupcakes mixer in the batter

Cupcakes with Pancake Mix

You will need:

  • 1 ½ cups Pancake Mix
  • 1 Egg
  • 2 tablespoons butter, melted
  • ½ cups Milk
  • ½ cups Buttermilk

Instructions:

Preheat your oven to 350. Fill your cupcake tin with paper cupcake liners. Combine pancake mix, egg, butter, milk, and buttermilk in a large bowl.

Divide pancake batter among cups and bake for 15 minutes. Remove from oven and allow to cool.

Chocolate Cupcakes With Pancake Mix

Now, this is where the real deal sets in, and you will get a flavorful taste like no other. Have you ever considered trying to bake chocolate cupcakes using a pancake mix? Well, for those who have, we know how good it is, and for those who have never tried…you are missing out!

You will need:

  • 1 Egg
  • 2 tbsp Sugar
  • 2 tbsp Vegetable oil or butter, melted
  • 3 tbsp Milk or orange juice
  • 3/4 cup pancake mix
  • 1 tbsp No-sugar added cocoa powder

Instructions:

Preheat your oven to 350. Fill your cupcake tin with paper cupcake liners.

Combine the cocoa powder and pancake mix in a bowl and set aside.

In another bowl, mix together the egg and sugar. Add the oil and mix it in too.

Mix the two bowls together, along with the milk or orange juice. Bake on the middle rack of the oven for about 15 minutes. Remove from oven and allow to cool.

To top off the chocolatey flavor, you can add in chocolate chips or even Heath bits to the batter right before baking!

What Else Can Be Made From Pancake Mix? 

One can do so many things with pancake mix besides making pancakes, which includes making waffles, muffins, cupcakes, and even cinnamon rolls. Adding a few ingredients here and there and baking in different pans and trays will give varied results. The internet has a thousand and one ways to alternate pancake mix for regular box cake mix. Take a tour, and you will have no regrets.  

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How to Make DIY Edible Glitter

How To Make DIY Edible Glitter? Before you cringe and comment about how glitter is the Herpes of the craft world – let me tell you, it makes for a beautiful sweet treat decoration if it is the right kind.

How to Make DIY Edible Glitter article cover image of different colors of glitter

There WAS a time when we would only consider using glitter in our art class or for some other decorative activities. The thought of eating it was absurd! However, these days, you can quickly attend a party and see glitter all over the cake and not be scared to eat it.

Making it yourself opens a whole new world as far as color options! It is also a lot less expensive than purchasing it at the store – you literally make it for a fraction of the cost.

How to Make DIY Edible Glitter

We understand it may have sounded strange to many, but countless people are locked away in their homes with COVID-19 quarantine limitations and working on many DIY projects.

Sewing, Crafting, Baking, Cake Decorating, Gardening, Knitting, Crocheting, and so much more! Their new interests include stuff like these. All the fun tips and tricks are simple hacks that people are dying to master with their “free” time”.

If you aren’t aware of the new food-safe versions of glitter you might be among the many people who get concerned when they see food and drinks laced with glitter. They cringe at every bite they see people eating.

So, we will tackle the question of “can indulging in glitter harm you or possibly kill you?” Interestingly, there are two major types of glitter – edible and non-toxic*.

Based on medical experts’ research and analysis, if you happen to consume a small portion of the non-toxic glitter, you don’t have to worry too much as it is not enough to kill you. Reassuring, right? Ha!

However, seeing it won’t kill you does not give you the license to recklessly eat it. Try switching over entirely to the edible form. For edible glitter to be considered fully edible needs to be made from ingredients that are considered food by the FDA.

Let’s tackle some commonly asked questions first:

How dangerous can glitter be?

Glitter is a fun part of arts and crafts and can also be used as part of your baking and pastries for those who are excited about everything shiny. Strangely enough, the largest danger comes if you are not careful enough to keep it away from your eyes.

If the sparkle of the lustrous element gets in your eyes, there could be profound implications for trouble. It could cause damages to the cornea as it triggers lots of irritation. Add in the fact that non-edible glitter is usually made of hardened materials such as plastic or aluminum and may come with sharp edges? It’s a recipe for disaster.

Well, edible glitter may not be as destructive but bear in mind that no one wants to mess around with their eyes.

How do you make sugar sparkle?

If you are like me, living in the world of rainbows, confetti, and glitter, then knowing there is now a way to make edible glitter will become your new love affair.

A great way to dress up your cupcakes and donuts, especially for the kids, this a great skill to have.

There is also the option of buying pre-made glitter in the bakery section of the local grocery store but making it is half of the fun!

Depending on what end result you are after – there are different methods used to make the glitter in color, sparkle distribution, and glitter size. To know what is best for the project at hand, you can easily experiment with different varieties and make notes of what you like best.

Three different ways to Make DIY Edible Glitter – or sugar sparkle, if you prefer that name.

It is SO easy to Make DIY Edible Glitter! Making sugar sparkle is quite simple as all you need are raw cane sugar, coloring, a baking tray, and your oven. First, add the sugar to a bowl and add a few drops of coloring to it (use the color you desire or a mix of colors if you wish), and mix thoroughly.

You can also use granulated sugar if you like, but you will end up with a smaller grain of glitter. Once the mixture is equally colored – meaning the sugar is covered in the dye then get a baking tray and spread the sugar evenly across it. Place it in the oven set at an average of 350 degrees Fahrenheit. The thinner you apply the sugar mixture, the quicker it will bake as it will dry out faster.

You really need to keep an eye on it – depending on which sugar you use, how thick it is spread on your pan, etc there are too many variables to give an exact time but 5 to 10 minutes tops. Be mindful that if you over bake, the sugar might melt and leave the texture being gummy.

Once the paste is completely dried, remove it from the oven. When the sugar paste is cooled, break or crush it with your hands and store it in a sealed container. It can last for up to six months, with only the glisten of the glitter losing its touch the longer you wait to use it.

OK – I just love his accent -ha! He uses plain sugar for a smaller glitter.

I know they found pasta, rice, and sugar in the Egyptian pyramids that you could still eat today. Sugar pretty much lasts forever and is a preservative, but you compromise that structure with this coloring process.

What is edible glitter made out of?

Edible glitter can be made from various items you already have in your kitchen and even some you probably never thought were possible! Ever heard of the idea of making your own food coloring from veggies and fruits?

Well, this is just one of the many options you can choose from. The most common food you can choose from to make your glitter include sugar, gelatin, cornstarch, maltodextrin, and acacia – more commonly called gum Arabic. The colorings are made from different food items, or you can choose the store-bought liquid versions.

This one is gelatin based and super simple. It dries over night so it is a bit of a time consuming way to Make DIY Edible Glitter.

Adding edible glitter to my drink

The question has been asked numerous times whether edible glitter can be added to drink or not, and we will solve the mystery for you today – yes, it can! Interestingly you can add glitter to your drink to give it a sparkly presentation.

Whether you are enjoying your favorite cocktails, wine, coffee, beer, teas, or even sparkling water, you can add the glitter dust to enhance the experience. The lighter the drink, the brighter the sparkle! You can either make your own glitter (above) or purchase the ready-made version from the store.

You can also purchase the edible rainbow dust online from retailers who make them as part of their job or just as a passion. Making your drink sparkle does not have to be a tumultuous task, as all you need is your favorite drink and the edible glitter you either made or bought.

Add the liquor or wine to your glass, then sprinkle in the glitter and stir until the sparkly look is as desired. A little goes a long way, which is good as it can run $7-10 for a fairly small container.

For best results, hold off on the glitter magic until right before use or serving. It will be more vibrant and shimmery. Many people prefer to add the edible shimmer dust to their drink over the the sugar-based glitter as they fear it will melt away once it comes in contact with the liquid.

This is just fun for the kids to try – the non-alcoholic version, of course. Her shirt cracks me up too!

Is edible shimmer dust the same as edible glitter?

You might be wondering what the difference between edible shimmer dust and edible glitter is – well, there’s not much difference. The dust is basically a “refined version” of the glitter or considered the sieved dust from the larger glitter.

When sugar is sieved, there tend to be some smaller particulars that drop out, and this could pass as the glitter dust. Also, that crystallized glitter paste (from the gelatin recipe) is broken into larger pieces and ground into a powder. The more you grind it, the finer it will become.

Let your world enjoy a little of the fun life has to offer.  Come over to the dark with me and pop this easy-to-make whimsical treat topping into your list of cupcake decorating magic!

*This doesn’t account for poorly labeled glitter from China or other similar countries. Not to pick on China, but they have a track record of making things very inexpensively and occasionally cutting corners on safety factors. Just think of the poisoned drywall, toothpaste, pet food, baby food, etc – the list goes one. Always consider the source!

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7 Ways to Dress Up Box Mix Cupcakes – Shhh! They’ll Never Know!

Ways to Dress Up Box Mix Cupcakes? Who doesn’t love a good cupcake, and yes, both kids and those who celebrate their inner child loves these delicious treats! We are going to chat today about how to dress up that box of Betty Crocker so your friends and family never now you didn’t whip up your tasty treats from scratch!

7 Ways to Dress Up Box Mix Cupcakes article cover image in hot pink

Boxed mixes have come a long way – and when on sale every 6 – 8 weeks at your local grocery store for about a buck? You really can’t go wrong. The end results are usually a very passable cake or cupcake, but they are still a little “off”from homemade.

Have you ever thought about the idea of what you might add to dress up these cupcakes to taste the way you desire? To have that added layer of flavor,or even be so moist that you think your tongue has gone to heaven?

If you find yourself pinched for time, needing to lean on that boxed mix, have no fear. We have you covered so your friends won’t find out the truth. Although, if they look a gift cupcake in the mouth, I think you need new friends…

7 Ways to Dress Up Box Mix Cupcakes

That all being aid, we have the perfect solution to helping you transform these box mix cakes into something you seem to have made from scratch…and no…we won’t tell anybody if you don’t!

Better Taste and Quality!

A lot of you may ask the question, ‘why would anyone want to dress up box mix cupcakes?’ but the answer is simple…it will create some outstanding results from that quick shortcut. The first major answer is that…it will taste much better! It will certainly give the mini cakes a boost!

How to Boost Your Box Mix Cupcakes

The average box mix cakes make delicious desserts, being used as a cheat not only for entire cakes or cupcakes, but I have seen them used for everything from cookies to pancakes! As I said, it isn’t the worst thing to use as a base for your treat – but to make the cakes as deliciously “home-made” as possible, you can try the following options…

Add More Eggs

You can easily give the cupcakes a little more moist by adding an extra two egg yolks in addition to the required amount of eggs for the recipe. You can save the egg whites to make your favorite meringues of breakfast the next day with an egg white omelette.

If you wish to have a lighter cupcake with more “fluff,” it is best then to use the egg whites and, on the flip side, save the yolks for your crème brûlée.

One thing to consider: whenever you remove the yolks from the eggs, it reduces the amounts of fat in the cupcake, so it may be great to add a teaspoon of melted butter for each yolk that you remove.  

I said BUTTER – not margarine. Seriously, you are making baked goods here – don’t skimp on something that basic. As for salted or unsalted butter? I leave that up to you. We do salted, but many swear by unsalted.

7 Ways to Dress Up Box Mix Cupcakes in blue

Use Less Water

Water generally has no flavor and it is funny that it is a staple ingredient to add to any boxed cake mix! If you add it to your cupcakes, don’t expect the taste to lift in any way, it won’t.

Instead, opt for another liquid with more “spunk” like milk, perhaps, or any other dairy product you like – almond milk fits in nicely! The milk will provide more fat for your cupcakes and, in the end, will bring more life and flavor along with some level of density to the overall finished results.

You can also use buttermilk, which will not only give it more flavor, but also give it more stability and sturdiness. Buttermilk is thick, so you can easily add a few more teaspoons than the recipe requires of the water.

There is also the option to add a superb twist to your cupcakes and leave your guests tasting something they have never imagined! Think carbonated beverages! Sodas, beer, even champagne are great alternatives for water.

Even orange juice, which would do well with your lemon-flavored cakes is a great option. The tip of the iceberg goes to adding a a hearty stout to your chocolate cake mix…try it, and you will have an instant new favorite cupcake!

Boost The Chocolate

When mixing your chocolate cake mix, instead of using tap water, use a little hot or warm water. This will enable the cocoa to get an extra boost and give it a more “blooming” texture.

Have you seen how coffee beans burst with flavor when mixed with hot water? Seriously that coffee bean soup is a morning staple at my house! It’s all about the same results with the chocolate.

By the way…why not just use some brewed coffee to mix your chocolate cake? These two ingredients, when combined, create a burst of glorious flavor!

Sprinkle It

There is no rule in the books that says you cannot add a touch of glimmer to your cupcakes to make them stand out from the ordinary results the box mix provides.

You can easily add some sprinkles to your mini cakes – either the ones you buy at the store or the edible glitter you made yourself. It will definitely excite those who enjoy them, and you can play around with the decorations to create something unique and tantalizing.

If you add about a cup of the sprinkles to your cupcake batter – you ave created “funfetti” cupcakes – that are a surprise to first bite into and register the bursts of color.

Pump The Flavor

The flavor of your cupcakes tell the whole story, and you sure don’t want yours to be a boring one. Every box mix comes with the required teaspoons of spices and flavorings that they already added to the mixture, but if you want to get more from your results, adding some extra certainly won’t hurt.

For your fruit-themed mix cake, for example, you can add some extra almonds and even a little rum to bring out more taste. Just think of that peach cake mix with rum – it would be like biting into a peach daiquiri!

For your lemon cake, add an extra teaspoon of lemon zest or juice along with a small tip of your favorite booze…you won’t regret it!

You can also reach in your cupboard for a few extra items you could add, like your nuts, dried fruits, and even chocolate chips.

Add Some Pudding

There are so many ways to boost your box cake mix, and one such includes adding pudding to the mixture. The pudding helps to give it a firm structure, and in addition to adding lots of moisture to your cake, it gives it a fluffy finish that you will love.

Instant Pudding has been around for 70 years! Check out this vintage ad

I am talking pudding MIX here – not ready to eat pudding. You add the dry powder of a 3 ounce (small) box to the cake mix powder, whisk them together quick, and then add your wet ingredients.

Think of the flavor combinations that are possible! Jell-O alone makes all of these different flavors:

  • Banana Cream
  • Boston Cream Pie
  • Butterscotch
  • Candy Cane
  • Caramel
  • Cheesecake
  • Chocolate
  • Chocolate Fudge
  • Classic Turtle
  • Coconut Cream
  • Creme Brulee
  • Dark Chocolate
  • Devil’s Food
  • Double Chocolate
  • Dulce de Leche
  • Flan
  • French Vanilla
  • Gingerbread
  • Lemon
  • Orange Ice Cream
  • Oreo Cookies ‘n Cream
  • Pistachio
  • Pumpkin Spice
  • S’more Pudding
  • Strawberry Cheesecake
  • Strawberry Creme
  • Tapioca
  • Vanilla
  • White Chocolate

That is 29 different flavors – to boost one cake mix!

Chocolate would be great with Candy Cane, Caramel, Oreo, or Turtle! How about Orange Ice Cream with a box of Spice Cake mix? Are you drooling yet?

How do you dress up a box cake mix?

I know I just gave you a bunch of fun and fancy ways to do it – but you can really keep it simple. Generally, there are four significant steps to creating the perfect cake mix. The next time you head to the kitchen to bake, try these simple tips for the best results…

Milk Instead of Water – We already covered this as well as other options.

Melted Butter Instead of Oil – There is something special about melted butter (not margarine) that does more than the oil will ever do. It somehow gives the mixture a little more fluff and has the right flavor to carry off your mix.

2 Extra Egg Yolks – Repeating myself here…

Coffee with Chocolate – Coffee always does the trick, and when mixed with chocolate, you are sure to get a heavenly taste like no other. Don’t worry, they won’t find your recipe in the store and nobody said you add to share your secret.  

What can I add to make cupcakes moist?

We can attest that we have had some really dry cupcakes that leave us craving for juice or water to get it past our throats. Well, you won’t have to fall into that batch as we have the perfect remedy to make your cupcakes moist and taste better than ever. Of course, you will use the same recipe outlined on the box but

Add a Dollop of Mayo

Nobody won’t know what you did, and it will do more than add moisture to your cupcakes. It will bring a nutritious flavor and also give that “spongy” feeling you desire.

Don’t Over Mix

Over-mixing the batter will get it too thin, and when baked, it will tend to become dry as most of the liquid texture would be gone. Bonus: the gluten in the flour will lead to a more chewy texture. You certainly don’t want your cakes this way.

Don’t Over Bake

Leaving your cake mix in the oven for too long will only leave to dry out and become too crusty. Well, a little crust on the edges is not such a bad idea, but too much will cause the cupcakes to become like a loaf of French bread: a harder shell on the outside and the softness all in the inside. That lack of balance is frustrating.

OK. I lied, I gave you a lot more than 7 ways to dress up your box mix cupcakes. Hopefully you now have at least a few ideas to try the next time you see yourself staring at that box in the grocery store.

Other posts you may find interesting:

Best Yellow Cupcake Recipe from Scratch

There are only a few simple things to consider when making the best Yellow Cupcake Recipe from Scratch. First of all – use only the best quality of ingredients. If you want to taste a quality baked good, you need to make sure you have quality items going in to it. Get good baking flour instead of the generic all purpose, etc.

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Make sure all the ingredients are at room temperature. Something as simple as cold butter can effect the final product. That butter will melt when you pop the cupcakes in the oven, and dilute the rest of the batter, resulting in a greasy mess that fails to rise correctly. By having all ingredients at the same temperature, you have better success.

Don’t over-mix the batter. The process of mixing incorporates air into the batter. While some air will help it all rise, too much air will create air bubbles in the batter that turn into tunnels inside your finished product when you bake it. That ruins not only the aesthetics of your final product, but the consistency and texture. That makes a great difference when looking for the bst yellow cupcakes from scratch, or any cupcakes.

Use a scoop, not just eyeball it. Make sure you have the same amount of batter in each cupcake liner. Consistency is the key here – when they are all the same size, it is easier to judge when the batch is finished cooking. Otherwise you end up with a mix of over cooked, under cooked, and perfect all in the same batch.

Be oven smart: preheat it, bake in the middle, don’t open the oven while things are baking. Preheating the oven makes it ready to bake your treats as the oven is seriously important about your baking. When you use the middle of the oven, it gets the best air circulation, again, for an even finished product. Keeping that oven door closed means you are baking at a consistent temperature instead of rapidly dropping the temperature and then bringing it slowly back up again.

Best Yellow Cupcake Recipe from Scratch

You will need:

  • 1 1/2 C  flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1 C sugar
  • 1/2 C unsalted butter, room temp
  • 1 large egg, room temp
  • 2 large egg whites, room temp
  • 1/2 tsp vanilla
  • 1/3 C buttermilk

Directions:

Preheat oven to 350. Line cupcake pan with paper liners.

Stir flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In an electric stand mixer whip the butter and sugar until pale and fluffy in the mixing bowl. Add in an egg, then the egg whites one at a time.  Add the vanilla with the second egg white.

Measure out the buttermilk.

Mix 1/3 of the flour mixture alternating with 1/2 of the buttermilk. Mix after each addition only until just combined.

With all ingredients blended spoon the batter into the paper-lined cupcake pan until each tin is 3/4 filled. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool in the cupcake pan for 10 minutes.

Other basic cupcake recipes you may like:

How To Frost A Cupcake

Why do you need to know how to frost a cupcake? They say that Cupcakes are an “in thing” of today, and many people are going for them over traditional whole cakes. Not only because it is a trend but because there are countless benefits to choosing this route.

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From being cost-effective and easy to prepare, to be a cool way to cater to all your guests. They will have a wide variety to choose from in comparison to a whole cake that only has one flavor.

Portray your highest level of diversity when you color-code your event with cupcakes of different flavors and unusual toppings. Cupcakes allow you to be flexible with the way you show your creativity in the frosting and decorative elements you put out. That is, if you know how to frost a cupcake.

How To Frost A Cupcake

However, it takes more than just squeezing some frosting atop your cupcakes and leaving it at that as it may not turn out as expected. There are certain tricks that come in handy to know about. Baking is one thing, but the frosting is another, and we have compiled a few tips to help you get it right the next time…

Prepping For Frosting

Many people tend to make the mistake of spreading out the frosting atop the cupcakes the moment they are out of the oven. reign in that excitement as this is wrong and will only create a disaster for you.

When your cupcakes are finished and removed from the oven, you must first let them cool before you venture to add the frosting. Bear in mind the icing is mostly fluff, and as such, the heat from the cakes will cause it to melt away.

Also, the cakes are still soft, so any load that goes on top will cause them to sink or become lopsided. In addition to those issues, cupcakes tend to fall while it is cooling, so if you frost then, it might become uneven after drying. We know that’s not what you are seeking!

Wiping Versus Spreading Cupcake Frosting

When it is safe to add the frosting, you may take it from storage and do your thing. However, for most, the question remains whether it is safer to wipe or spread your frosting on your cupcakes. We have done some research on the way many bakers do their thing and have realized the following:

How To Frost A Cupcake: Spreading

For many, they agree that spreading is more comfortable and more effective as the size and texture of the cupcake is too delicate for wiping. They believe it will result in the cakes becoming crushed or damaged in the process. Also, spreading will give more room for designs to be in place more effectively.

How To Frost A Cupcake : Wiping

Others believe wiping is much better as it allows for the one to add the frosting to the cupcake without giving it an “overcrowded” look. Wiping also requires a little extra work in order not to put pressure on the cupcakes and cause them to squeeze in.

Storing Your Frosting & Cupcakes

When you frost your cupcakes, it sits a while before it is ready to be eaten. This waiting process helps the frosting to dry and set in. Usually, when cakes are frosted, they are consumed within hours or a day the most.

But when you frost your cupcake, ensure you bear in mind what the ingredients were. Naturally, a cupcake can sit up to one or two days, but recommended that frosting that has dairy products or eggs should be refrigerated immediately when done.

This action helps to maintain the quality of the ingredients and which is proven to be healthier. Cupcakes are light, and the ingredients used are generally delicate items. Depending on where your cupcakes are stored, they may have a long life with almost the same rich taste as when baked initially.

For room temperature, it can stay for 1-2 days, in your refrigerator, up to seven days, and in a freezer, anywhere from 4-6 months.

Bear in mind: the longer you keep them in the fridge – the more they will dry out. Room temp is usually the best option.

Piping Bags

Many different tips are available for your piping bags, and this gives a wide variety of designs you can choose to use. There are no limits when it comes to how you decorate, or in what style, so careful bag loading is essential (not too much, which can cause pulp or too little, which can negatively impact the stability of the bag to pour out the frosting).

Just look at what you can do with piping tips, and how to frost a cupcake with them:

A Few Interesting Frostings You May Want To Try

There are countless amounts of frostings available to try, and, of course, they all come with flair and a touch of exquisite taste. We have compiled a few frosting recipes you can try that will bring flavor to your cupcakes and leave your friends wanting more. Here are a few you can try…

Creamy Cheese Frosting

  • 1/2 cup of softened butter
  • 8 ounces of cream cheese
  • 4 cups of confectioners’ sugar
  • 2 teaspoon of vanilla

Add the butter and cream cheese in a bowl and mix until both ingredients are well blended. You then add the sugar and vanilla and continue stirring until the mixture becomes creamy to the touch. Once done, get to frosting!

Marshmallow Buttercream Frosting

  • 2 cups of softened butter
  • 1 teaspoon of almond extract
  • 2 1/2 cups of confectioners’ sugar
  • 1 jar marshmallow creme (13 ounces)  

In a bowl, cream butter until it has a soft and fluffy texture (an electric mixer will get it done correctly). Slowly add the almond extract and then the sugar 1/2 cup at a time. Once the ingredients have blended in, add the marshmallow creme and stir in until it sits in seamlessly.

Fluffy Peanut Butter frosting

  • 3 tablespoons of milk (can add more if needed)
  • 2 cups of confectioners’ sugar
  • 1/2 cup of softened butter
  • 1 cup of creamy peanut butter

Whisk butter and peanut butter in a mixing bowl until it has a smooth, creamy texture (you may use an electronic mixer for this). Add the sugar 1/2 cups at a time, and once it starts to thicken, add the milk the spoon at a time. Once thick and spreadable in texture, whisk for another 3-5 minutes with mixer until it is fluffy. 

Other articles you may find interesting:

Best Chocolate Cupcake Recipe

Not everyone likes to use a boxed cake mix to whip up a batch of cupcakes. While it is true that they only need three additional ingredients, with just eight more you can have the best chocolate cupcake recipe from scratch that ever passed your lips.

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If you take the firsts six ingredients listed, and popped them into a quart sized zippy bag, you would have your own cake mix ready to go! For a fraction of the store bought cost, you just add milk and vanilla extract, besides the normal egg, oil, and water combination. This will seriously cut the cost of a cake mix back to about $0.25 versus the $1.50 pre-sale pricing.

*Here is the secret to a huge options on variations for this chocolate cupcake recipe. If you want chocolate orange cupcakes, use orange extract instead of vanilla. Mint extract would make for a great chocolate mint cupcake! Just think of all the different flavored extracts that you can use! Butter flavored extract would make for a fantastically rich flavored gourmet treat. How about almond extract for a perfect match to some cherry frosting? Now you have Black Forrest cupcakes! Banana extract would lend itself to a treat any little monkey would be tickled to have.

Chocolate Cupcake Recipe

You will need:

  • 2 C sugar
  • 1 3/4 C flour
  • 3/4 C cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temp
  • 1 C whole milk, room temp
  • 1/2 C canola oil
  • 2 tsp vanilla*
  • 1 C boiling water

Chocolate Cupcake Directions:

best chocolate cupcake recipe cupcakes waiting to be decorated

Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Combine the eggs,milk, oil and vanilla in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.

Cool completely before decorating.

Other basic cupcake recipes you may find helpful:

Strawberry Vanilla Cupcakes Recipe

At the height of spring, after the long winter days, strawberries just make me happy. These Strawberry Vanilla Cupcakes are all that I can think about. Getting out to the pick-your-own farm and collecting a few flats of these ruby little gems for baking and munching on. It just makes me happy.

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Strawberry Vanilla Cupcakes

If you want to harness that taste of spring, you need strawberry puree to infuse this recipe with. It is pretty simple to make a strawberry puree, all you need is
2 cups of fresh strawberries, washed, stemmed, hulled, and sliced into quarters. Take those berries and top them with 1 Tbsp of sugar. Some people refer to this as macerating the strawberries.

What does it mean to macerate strawberries?

When you macerate something, you soften it by soaking it in a liquid, often while you’re cooking or preparing food. To macerate strawberries, all you have to do is sprinkle sugar on them, which draws out their juices so they become soft and sweet and deliciously saucy. You can do this up to a day in advance, and even use it over shortcake or pound cake.

Can you macerate frozen strawberries?

You can macerate frozen strawberries – sort of! The process is a little different since the berries will already be soft when they come to room temperature. It really isn’t idea. as the process of freezing starts breaking down the membranes. Osmosis is the movement of liquid across a semi-permeable membrane. This includes adding sugar to strawberries, which causes osmosis and removes water from the fruit’s interior. This process can be used to create foods like macerated strawberries, jellies and jams, and help extend the shelf life of the fruits.

Strawberry Vanilla Cupcakes

You will need:

2 1/3 cups all purpose flour
1 3/4 cups sugar
3 1/2 tsps baking powder
1 1/2 sticks unsalted butter ( room temp )
Strawberry Puree*
2 eggs
2 eggs whites
1 tsp vanilla

Directions:

Preheat the oven to 350 degrees.
Put cupcake liners into regular sized muffin tins.
Puree the maceratedc strawberries in a food processor set to the side.
You will need to sift the all purpose flour into the bowl of a stand mixer using a paddle attachment.
Add the sugar and baking powder into the flour and mix on low just until combined.
Add the butter and strawberry puree to the flour and mix on low until combined.
In a second bowl whisk together the eggs, egg whites and vanilla extract.
Add egg mixture to the flour mixture mix on low speed.
Mix on medium speed until well combined, about 1 minute.
Scoop batter into cupcake liners only 3/4 of the way full.

Bake for about 18-20 minutes, until using a toothpick comes out clean.
Let cool for 10 minutes then remove from pan.
Place on a cooling rack allow to cool for 1 hour before frosting.

Red Velvet Cupcakes Recipe

I’ll be honest, I once thought red velvet cake was simply chocolate cake that they put red food coloring in. I just didn’t “get” what was so special about it. Then I tried it. REAL red velvet is fantastic, and very different than what I had tried at the local bakery that claimed to be red velvet. That is why I have a recipe for Red Velvet Cupcakes in my basic recipe section for you.

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Red Velvet Cupcakes

The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red.

Why are Red Velvet treats so expensive?

Possibly because it has the word velvet in it. Though the frosting does typically contain cream cheese, which could make the frosting more expensive, hence making the cake more expensive. Most red velvet cake is just chocolate cake died red with cream cheese frosting, like I had encountered myself.

Supposedly, Red #40 is edible and safe, but research has shown that it does increase hyperactivity in some children, and at concentrations as high as those found in Red Velvet cake, I would question how safe it really is. My recommendation would be to opt for chocolate or vanilla flavors when you need a cake fix.

Why is my red velvet not red?

It’s not really a chocolate cake despite having cocoa in it, it’s sort of vanilla with a bit of cocoa. Chocolate cake is much nicer. Proper red velvet cake is made with white vinegar which reacts with the chocolate to give it it’s red color, not food coloring. The velvet is a reference to the velvety smooth texture of it.

Why does red velvet taste different?

Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring. My recipe will bypass that vinegar and buttermilk with the use of red velvet extract.

LorAnn’s Red Velvet Bakery Emulsion adds the rich taste and color of classic red velvet cake in one easy step! Perfectly blended to give your favorite red velvet recipe an irresistible flavor and lush red color. Directions: To color and flavor your favorite red velvet recipe: For each 8 or 9-inch cake or 12 cupcakes, mix 1 tablespoon LorAnn Red Velvet Flavor to prepared batter and blend well (no additional coloring needed). That eliminates that heavy dose of red food coloring while it simplifies your recipe.

Let’s get cooking!

You will need:

2½ cups flour
1 tbsp. cocoa powder
1½ tsp. baking soda
½ tsp. salt
½ cup butter, soft, plus 4 tbsp.
¼ cup softened shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 TBSP Red Velvet extract
1 cup milk

Directions:

Preheat oven to 350 degrees.
Line cupcake tins with paper liners.
Sift flour, cocoa, baking soda, and salt all together.
Mix the dry ingredients with a wire whisk for 3 minutes.
In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
Add the egg, vanilla, and red velvet extract.
Mix well.
Add flour mix and milk, 1/2 portion of each at a time, mix until completely combined.
Spoon the batter into the lined cupcake tins until 2/3’s filled.
Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
Cool for 10 minutes
Remove from cupcake tins to a wire rack until totally cooled.

red velvet cupcakes decorated and ready to eat