Bakery Style Cupcakes

chocolate cupcakes with vanilla frosting

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!

Course Dessert

Cuisine American

Diet Vegetarian

Keyword bakery style, chocolate cupcakes, cupcakes

Prep Time 15

Cook Time 8

Total Time 23

Servings mini cupcakes (or 12 regular cupcakes)

Calories 113kcal

Author Robin Miller

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.

Nutrition