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Take your box cake mix cupcakes to the next level with a few simple additions. These easy vanilla cupcakes (or make them another flavor, chocolate maybe?) taste like they are from scratch and are fluffy, moist and bursting with flavor. Topped with chocolate buttercream–everyone will think they are from the bakery!

Box cake vanilla cupcakes with chocolate buttercream frosting and sprinkles.
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These easy vanilla cupcakes have been a fun and super duper simple way to up my boxed cake mix cupcakes and to be honest, not sure I ever need another cupcake recipe in my life ever.

Simple, super moist, bursting with vanilla flavor, and spot on texture–but seriously, it all started with a cake mix, a bowl and a spoon.

Love cupcakes and baked good recipes? Try these other favorites that start with a cake mix as well: Strawberry Crunch Cupcakes, Pineapple Cupcakes with Cherry Buttercream, Apple Dump Cake, Cake Mix Pumpkin Bread, or Peach Cobbler With Cake Mix

Why We Love These Cake Mix Cupcakes

Not everyone has the time to bake everything from scratch–that is life!

Sometimes you want the convenience of a boxed mix but also want a WOW cupcake, or cake even! That is where this recipe comes in!

These cupcakes are:

  • so simple to prep
  • get SO many compliments from everyone
  • have the best flavor and texture
  • can be fun for even the kids to help make

I made this recipe as a layer cake for my son’s 2nd birthday and everyone thought it was a bakery cake–need I say more?

Hope you love this one!

What makes an amazing cupcake?

  1. First and foremost: INGREDIENTS! Using the best ingredients will surely help make the best tasting, highest quality cupcakes. Using ingredients that are fresh is a big deal for sure. You don’t need baking soda or powder in this recipe, but having one of these that is expired can make your baked goods not so lovely at all.
  2. Making sure that you don’t over mix. Not really gonna get into the science of this, but over mixing basically lessons the amount of air bubbles and that sets off a not great domino effect that in turn messes up the density of your cake. You want to mix to incorporate, not mix for 10 minutes straight. Promise.
  3. Temperature–things like eggs and butter should be at room temperature. I have also read that a lot of ovens are not 100% accurate and to use an oven thermometer if possible, but I am gonna be real here, I am not doing that one. Good on you if you do!
  4. As for presentation, I find it important not to overfill the cupcake liners. This is what makes for lop-sided cupcakes that bake over the edge. No one wants that!
  5. Finally, I am a big icing fan, so I think so much of the perfection of a cupcake is the best frosting to compliment the cake flavor. I also believe there should be a LOT of icing, but that is me. And if you are not a fan, I will just take all of your frosting please and thank you!

Add-Ins to MAke your Box Cake Mix Taste Like Homemade

  • add sour cream
  • toss in a pudding mix
  • use milk instead of water
  • add a couple egg yolks
  • use melted butter instead of oil

I guess I could have easily gone all out and tried every single one of these options when making this cake mix recipe, but I decided to keep it to a few tweaks and loved the results so much. Feel free to try all of them!

Ingredient Notes

See full list of ingredients with exact measurements below in the recipe card.

Eggs, butter, pudding mix and other ingredients labeled on surface.
  • yellow boxed cake mix: I love Betty Crocker the best but everyone has their preference. Use a boxed mix that is somewhere between 13.25 and 15.25 ounces. Companies are shrinking some of the mixes these days. You can certainly use another flavor cake mix or a gluten free cake mix.
  • sour cream: full fat dairy is strongly suggested in all of the dairy items in this recipe. The sour cream adds a tang and richness and the full fat is ideal for the best cupcakes.
  • pudding mix: just make sure it is instant vanilla pudding mix. You can use vanilla or French vanilla as I have seen both.
  • oil: vegetable oil or canola oil are the top options here for their mild flavor. You could use melted butter if desired as well.

Recipe Variations

  • Use another cake flavor: You could very easily use another cake mix flavor. Any type of chocolate cake mix works, I just suggest using chocolate instant pudding instead of the vanilla. You can use a white cake, funfetti cake and more! These Mocha Cupcakes with Salted Caramel Frosting also start with a boxed cake mix!
  • Change up the frosting: you can by all means just use the ready to go frosting in the cake aisle! Or maybe go with some chocolate whipped cream piped on top? The cherry frosting in this recipe is pretty amazing as well. Or a cream cheese frosting? Seriously so many options!
  • Make it as a cake instead: Just follow the package directions for desired cake tin! For my son’s 2nd birthday, I made this recipe into a layer cake with 2 layers. It got RAVE reviews and I have been making it every year since. Joke’s on me as far as my little guy goes. Turns out he hates chocolate, ha!

Step-By-Step Instructions

Eggs and milk whisked together in mixing bowl.

Step 1: In a medium bowl, whisk together eggs and milk.

  • Scoop batter into cupcake lined cupcake pan and fill each liner about 2/3 full. Bake for about 15-18 minutes or until a toothpick comes out clean. Allow cupcakes to cool
Pudding mix, sour cream and vanilla added to egg mixture in bowl.

Step 2: Add in vanilla, oil, sour cream and pudding mix and whisk to combine.

Cake mix added to wet ingredients in bowl with whisk.

Step 3: Slowly add in cake mix and stir to incorporate fully. (Remember you do not want to over stir here.)

Boxed cake mix batter with extra add-ins and spatula propped in bowl.

Step 4:

Vanilla cupcake batter in muffin tin before baking.

Step 5: Scoop batter into cupcake lined cupcake pan and fill each liner about 2/3 full. Bake for about 15-18 minutes or until a toothpick comes out clean.

Baked vanilla cupcakes in muffin tin.

Step 6: Allow cupcakes to cool for about 10 minutes in muffin pan before transferring to a wire rack to cool completely.

Butter creamed in glass bowl with mixer propped by the bowl.

Step 7: While cupcakes are cooling, using a standing or hand mixer, beat softened butter and vanilla until nice and creamy.

Chocolate buttercream prepped in bowl with electric mixer.

Step 8: Add the cocoa powder along with one cup of the powdered sugar and beat until smooth. Continue to add in the rest of the powdered sugar and beat. Slowly add in milk or cream one tablespoon at a time until frosting is to desired consistency. Pipe the icing onto the cupcakes or spread over top.

Wrapper pulled down off of box cake mix cupcakes to show texture.
Chocolate frosted layer cake with construction zone set on top.
Chocolate frosted cake on table with cupcakes.

Here is this cupcake recipe made into a layer cake for my son’s 2nd birthday. (This was years ago, but we have been making this recipe for quite a while!)

Recipe Tips

  • Box cake mixes are shrinking these days. The standard was once about 15.25 oz. but some products are now 13.25 oz. This recipe will work with either, you just may get a cupcake or two less.
  • Frosting:If you like a LOT of frosting and want to pipe the buttercream nice and high, you will probably want to double the frosting recipe! If you are just using a knife to spread the frosting or simple piping then you will be just fine!

Try these other baked good recipes:

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5 from 6 votes

Easy Vanilla Cupcakes

By: Lorie Yarro
Take your box cake mix cupcakes to the next level with a few simple additions. These easy vanilla cupcakes (or make them another flavor, chocolate maybe?) taste like they are from scratch and are fluffy, moist and bursting with flavor. Topped with chocolate buttercream–everyone will think they are from the bakery!
Vanilla cupcakes on wire rack with chocolate frosting.
Pin Print
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 24

Ingredients 

For the Cupcakes

  • yellow cake mix box , (13.25-15.25 oz.)*
  • 3 large eggs
  • 1 cup milk (I used whole)
  • ½ cup oil
  • 1 tsp vanilla extract
  • 1 box vanilla instant pudding (3.4 oz. package)
  • ¾ cup sour cream

For Chocolate Buttercream Frosting

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Instructions 

  • Preheat oven to 350°F.
  • In a medium bowl, whisk together eggs and milk. Add in vanilla, oil, sour cream and pudding mix and whisk to combine. Slowly add in cake mix and stir to incorportate fully. (Remember you do not want to overstir here.)
  • Scoop batter into cupcake lined cupcake pan and fill each liner about 2/3 full. Bake for about 15-18 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely.
  • While cupcakes are cooling, using a standing or hand mixer, beat softened butter and vanilla until nice and creamy. Add the cocoa powder along with one cup of the powdered sugar and beat until smooth. Continue to add in the rest of the powdered sugar and beat. Slowly add in milk or cream one tablespoon at a time until frosting is to desired consistency.
  • Ice cupcakes with a knife or use a fun icing tip and icing bag.*

Notes

*Box cake mixes are shrinking these days. The standard was once about 15.25 oz. but some products are now 13.25 oz. This recipe will work with either, you just may get a cupcake or two less.
Storage: Store these cupcakes at room temperature for about 2-3 days. To freeze iced cupcakes, flash freeze for an hour in a single layer and then transfer to a freezer safe container or wrap them. Freeze for up to 3 months. Unfrosted cupcakes can also be frozen and then thawed and frosted.
Frosting:If you like a LOT of frosting and want to pipe the buttercream high, you will probably want to double the frosting recipe! If you are just using a knife to spread the frosting then you will be just fine!

Nutrition

Calories: 301kcal, Carbohydrates: 40g, Protein: 2g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 46mg, Sodium: 233mg, Potassium: 75mg, Fiber: 1g, Sugar: 30g, Vitamin A: 330IU, Vitamin C: 0.1mg, Calcium: 75mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!
5 from 6 votes (5 ratings without comment)

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2 Comments

  1. Chocoviv says:

    5 stars
    I am stiil really craving those cupcakes..

    Reply
    1. Lorie says:

      I hear you on that!

      Reply