The **MOST** Amazing No-Fail CUPCAKES & FROSTING!

 

Happy November crafty friends!  There are so many great cupcake recipes out there, but this one is my FAVORITE because it’s the easiest and tastiest recipe I have used when making my own cupcakes.  It’s so easy it’s almost creepy if baking can be creepy. It’s a cheater recipe because you start from a cake mix.  I got this recipe from my dear friend Teresa and about DIED when I found out that it was only a few ingredients.

EASIEST NO-FAIL CUPCAKE RECIPE

  • 1 cake mix (I use yellow cake mix or white cake mix)
  • 3 eggs
  • 1 tsp almond flavoring
YES, THAT’S IT, no water or oil or other liquids!  All you do is mix the ingredients together and fill cupcake liners halfway.  Bake in a 350 degree oven for 14 minutes, remove and let cool. Voila! Now onto the frosting…

I modified this buttercream recipe from the America’s Test Kitchen Cookbook.  I love this recipe because it’s buttery, and have a very well-rounded taste.  Here it is:

ALMOND BUTTERCREAM FROSTING

  • 2 tablespoons milk
  • 1 teaspoon almond flavoring
  • pinch of salt
  • 2 1/2 sticks salted butter, softened
  • 2 1/2 cups confectioners’ sugar

Beat this mixture for 5-7 minutes until light and fluffy.  ENJOY and try not to eat the whole bowl.

PIPING BAGS & TIPS:

When you are done with the light and fluffy buttercream mixture, add the frosting to a piping bag.  My favorite one is from Orson Gygi and it’s the 14″ bag.  With that I use one of two tips.  My very favorite tips for this are the ATECO brand #808 the simple circle one or #826 which is the star looking tip.  Depending on my mood, I use either of these.

I have mentioned on Instagram where I’m @craftykirsten, that I don’t like cupcakes.  I really just like to decorate them and give them away so next time I make some, I will bring them to you if you live nearby!  Thanks for stopping by!

Happy Baking!!

xoxo,

KIRSTEN

 

Comments

  1. Amy says

    I tried these and he cupcake batter was way too thick and I thinned it with a bit of water. They turned out really dense. Bummer!

  2. chris says

    The cake mix was like tar. It didnt even make it to the pan. Added some applesause and water….the frosting was not anything exciting.. kinda bummed

  3. Ellie says

    I am curious to try this, I love easy, however, I think how this recipe turns out would depend on what brand of cake mix you use. Can you specify a brand?

    Also can you please convert ‘sticks’ of butter into cups? We don’t have sticks!
    Anxiously waiting your response!
    Thanks!

  4. Becca says

    Sorry, but this was the biggest Pinterest fail ever. Maybe, it’s the brand of cake mix I used, Duncan Hines. This was the thickest cupcake mix ever when I followed this recipe. It was like bread dough, and my mixer struggled to mix this batter entirely. I still attempted to bake these cupcakes, and after 14 minutes, they were a huge gooey mess. Try a different recipe. I’m sad, because I was so excited to spruce up a box mix; unfortunately, this was not the recipe to do it with.

    • Lacy says

      If you want to spruce up a box of cake mix (and I mean, really how much easier does it need to be than a box of cake mix) try just adding one additional egg than the box calls for, use milk instead of water, and melted butter instead of oil. It’s decadent and I have fooled many a “from scratch only” snob with this method lol!

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