The **MOST** Amazing No-Fail CUPCAKES & FROSTING!
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 makes the most AMAZING NO-FAIL CUPCAKES that turn out delicious every time!
It’s so easy it’s almost creepy, if baking can be creepy. It’s a cheater recipe because you start with 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.
AMAZING 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
Now while those are baking let’s move 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 is this 14″ Decorating Piping 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.
My favorite part of making cupcakes is delivering them to friends! These Amazing No-Fail Cupcakes have secured many friendships!
For more Cupcake ideas, check out these posts:
Thanks! Great post. Thought you’d want to know that you have a few typos though.
Wow, this is awesome. Definitely going to try out this recipe!
So are you saying you leave out the water & oil called for by the cake mix & mix with eggs & flavoring only?
How interesting…I’m intrigued! I want to try this to see how it turns out.
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!
a stick of butter is 1/2 cup
A recipe I call “My Birthday Cake Recipe” is one I’ve had for years. It was originally done with the 18.25 ounce mix. You can use any flavor cake mix you choose. Just keep an additional white cake mix available to add the missing ounces..usually 3 ounces as a lot of mixes have gone down to 15.25 or 16.25 (then add 2 ounces dry white cake mix). Add 1 box instant pudding according to the flavor cake mix your working with. Add 2 eggs, 1-3/4 cups milk and 1 teaspoon flavoring. Mix no less than 2 minutes. Grandchildren’s favorite is chocolate cake mix with chocolate instant pudding, milk with 1 teaspoon mint flavoring and a handful or 2 of mint chocolate chips. Frost with..mix 2-1/2 cups confectioners sugar, 1/3 Cup sour cream, 1/4 Cup Crisco and 1 teaspoon flavoring according to you cake flavor choice. This frosting tastes like wedding cake icing. The cake is baked for 45-50 minutes depending on pan choice..test with toothpick. Turns out great in any pan even bundt.
Amazing, easy and so yummy! Thank you for this awesome recipe.
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!
I have done almost the same, but I added sour cream to the mix and they were divine!
I’m about to use your frosting recipe after already baking the cupcakes…how many cupcakes will this recipe cover?
Thanks!
It depends on how you use it but will cover about 24 cupcakes. Enjoy
Annnnnnddd…..you’re awesome for such a quick response! Thanks!
Dude! You just made my day! Thanks!
i want to use your recipe for the buttercream frosting. I have a bridal shower to get ready for how far in advance can u make the icing if the shower is on a Saturday? Will the frosting go hard if made in advance?
How many cupcakes does this yield? And how many cupcakes does the frosting cover piped?
Thanks!!
Great cupcake recipe. I’m ready for the frosting but due to nut allergies and lack of almond flavoring, can I substitute for vanilla?
Vanilla would be great!
I have not tried the cupcakes yet but this frosting is the BEST EVER! I LITERALLY want to SWIM IN IT!
These are wonderful cupcakes!!!!! Can I use this same recipes to make chocolate with chocolate icing??
I would think so. I haven’t ever tried. Let us know.
By cake mix do you mean the ones that you buy at the store ?
Can I use Almond extract?
What kind of box cake mix did you use?
Maybe I missed this part in the directions but do I add food coloring to the icing to change the color? I am super excited to try this!
These were amazing.. the icing was a little soft but, that was my fault. I melted the butter instead of ” softened”.
If you use a spice cake and an orange cake mix to make cupcakes would you still need to use the almond extract ?
It’s up to you. The almond is just to add a bit more flavor.