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.

no-fail cupcakes

EASIEST NO-FAIL CUPCAKE RECIPE

  • 1 cake mix (I use yellow cake mix or white cake mix)
  • 3 eggs
  • 1/2 cup butter, melted (DON’T substitute margarine)
  • 1 cup of water
  • 1 tsp almond flavoring
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

 

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Comments

  1. 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!

  2. 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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