Bakery Style Cupcakes
These moist cupcakes are ultra-chocolatey, piled high with vanilla frosting, and ready in minutes! I have a few tricks up my sleeve for transforming store-bought cake mix into bakery-style cupcakes!
Yes, I used a cake mix for these cupcakes! There’s no shame in it; you simply swap in a few ingredients and you can enjoy moist, decadent, bakery-style cupcakes in under 30 minutes. I used Bob’s Red Mill chocolate cake mix because I love how rich and chocolatey the mix bakes up every time. Feel free to use any cake mix you desire.
What are the changes necessary to transform cake mix into cupcakes? First, we use milk instead of water. Then, we add 1 egg. Lastly, we use butter instead of oil and we use double the amount called for on the package. Trust me, these are the best cupcakes you will ever eat!
You can make these mocha cupcakes! Simply add 1 to 2 teaspoons of instant espresso to the batter when you add the cake mix.
My easy buttercream frosting is amazing! And it’s super easy to make with pantry staples. I suggest you double the recipe so you always have vanilla frosting on hand (you can stash it in the freezer for up to 3 months).
I made mini cupcakes, but you can make regular-size cupcakes too. This recipe makes 36 mini cupcakes, but if you want to use a regular-size muffin pan, it will make 12 cupcakes.
Bakery Style Cupcakes
Ingredients
For the Cupcakes
- 15- ounce cake mix of choice, I used Bob’s Red Mill chocolate cake mix
- 1 extra egg, meaning, if your package calls for 3 eggs, use 4
- Milk instead of water, I prefer whole milk for these cupcakes
- Butter instead of oil, and twice the amount called for on the package
For the Frosting
- 1 cup 2 sticks unsalted butter, softened
- 4 1/2 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 4-5 tablespoons milk
Instructions
- Preheat the oven to 350 degrees. Coat a mini muffin pan or regular muffin pan with cooking spray or paper liners.
- In a large bowl, whisk together the eggs, milk, and melted butter. Whisk in the cake mix until blended.
- Spoon the batter into the prepared pan, filling each cup 3/4 full.
- Bake for 10 to 12 minutes for mini cupcakes, or 18 to 20 minutes for regular cupcakes, or until a wooden pick comes out clean or with moist bits clinging to it.
- Cool the cupcakes in the pan completely before frosting.
- To make the frosting, beat the softened butter in the bowl of a mixer until soft and creamy. With the mixer on medium speed, gradually add the powdered sugar. Stop and scrape down the sides of the bowl as necessary. Once the sugar has been incorporated, beat in the vanilla.
- Beat in the milk, 1 tablespoon at a time until you reach your desired consistency.
- Spread or pipe the frosting onto the cooled cupcakes.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.