Easy Vanilla Cupcakes

Vanilla cupcakes on wire rack with chocolate frosting.

5 from 6 votes

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!

Prep Time15

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

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

1 cup salted butter, softened (2 sticks)
2-3 tsp vanilla extract
½ cup cocoa powder
4-5 cups powdered sugar
3-4 Tbsp whole milk or cream

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!

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