The Perfect Cupcake Recipe (using a mix)
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
The Perfect Cupcake Recipe using a mix. This is my all time favorite, go to “recipe” for cupcakes. You can use this “trick” to doctor a box cake mix to taste like “from scratch”
Table of Contents
Cake Mix Recipe For Cupcakes
If you follow this Perfect Cupcake Recipe using a mix, you will be amazed that your batter is perfectly thick and creamy, not thin and runny like it is when you follow the box instructions.
Now I know it might seem strange that I’m telling you not to follow the instructions. As I write this I feel like I’m in an alternate universe where suddenly I’m my husband who likes to make his own instructions for every piece of furniture he puts together (in case you’re wondering yes, I say a little prayer in my head every time I take a seat on a something built by my husband). Just trust me on this one, the alternate universe feeling will be for the best.
For all of you strict rule followers like me, no need to fret, this little trick to doctor a cake mix will be the best rule you’ve ever broken (except for the times you would sneak off campus for lunch in high school because what’s better than getting away from the cafeteria food for an afternoon, am I right?)
Either way, you’re going to thank me for this cake mix recipe especially because once everything is said and done no furniture will be broken, and no detentions will be given.
WHAT SIZE CAKE MIX DO I USE?
I’ve been making cupcakes and cakes with this cake mix recipe way for over 10 years now, I’m pretty sure box cake mixes have changed in size slightly over the years, but this still works when I use Duncan Hines or Betty Crocker (15.25 ounces).
Basically, you want to just use the egg as directed on the box — butter in place of oil and just a little less water than the mix says to use.
I know some people prefer to use milk. I’ve tried replacing the water with milk and I wasn’t impressed, so I stick with water for the liquid.
This doctored cake mix recipe is perfect for anyone who wants to make a dessert everyone will remember but maybe doesn’t have the time or the skills to make something from scratch. Everyone will ask what bakery you went to, and that’s when you get to flip your hair and humbly brag that you made them yourself.
The best part of this recipe is it’s not a one-trick pony. Once you know how to doctor the instructions you can use it on any of your favorite box mixes, making you one versatile baking queen.
In case you want to step up your game even a little more, I have a few extra tips for you (you’re welcome)
Reader Review ⭐️⭐️⭐️⭐️⭐️
I’m usually such a rule follower as well, but it was sooo worth it when making these cupcakes! I made four dozen of them last night to bring in to work today for Easter, and I think they’re some of the best cupcakes I’ve ever made! They’re so light and fluffy, and they taste divine. Mine are just simple vanilla and chocolate but taste truly delightful, almost like I did something more magical to them (I admit I did add some vanilla to both batches). The only thing I might change when making them again is to bake them for a minute or so less time just based on the experience last night.
~Vanessa Sgroi — APRIL 17, 2019
CUPCAKE TIPS:
When filling cupcake papers – use an ice cream scooper! – One scoop is just the right amount per cupcake!
After cooking your cupcakes in the liner drop your cupcake into a second liner for a picture-perfect look!
I use this cake mix recipe 99% of the time when I make cakes and cupcakes and I always get lots of compliments!
*Because I get so many emails asking…….YES, you can use this to make a cake too! Cupcakes are just mini cakes. 😉
This Dark Chocolate Frosted Yellow Cake with Raspberry Preserves is made by doctoring a cake mix too.
Reader Review ⭐️⭐️⭐️⭐️⭐️
My cupcakes never come out. By using your recipe and instructions on how to bake them, they came out wonderful….almost all the same size and the color light golden brown. I will always bake them this way, thank you.
~Joan M. — JANUARY 26, 2024
This doctored cake mix is a great recipe for beginners or kids to the novice in the kitchen. Toss everything into a large mixing bowl, mix until well combined and your cake mix recipes come out perfect every single time. The fact that they start with a box mix will be our little secret.
Click here for MORE Cupcake Recipes
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Perfect Cupcake Recipe using a mix
You can use this trick to make a box cake mix taste like cupcakes or cake are made from scratch.
Ingredients
- 1 box mix* (any flavor) – but get the good kind, Duncan Hines or Betty Crocker
- 3 Large Eggs (or amount of eggs called for on the box)
- 1/2 cup unsalted butter, melted
- water (a little less than what the box calls for)
Instructions
- Heat oven to 350° F and line muffin pan with cupcake liners.
- In a large bowl, combine cake mix, eggs, butter, and water using an electric mixer on low for one minute, then mix on high for one minute.
- Divide batter evenly into cupcake liners, filling each two-thirds full.
- Bake for 20 minutes and cool completely.
Notes
*In case your wondering if this will work with the box cake mix you want to use: I've been making cupcakes and cakes this way for over 10 years now, I'm pretty sure box cake mixes have changed in size slightly over the years, but this still works.
Basically, you want to just use the egg as directed on the box — butter in place of oil and just a little less water than the mix says to use. Some people like to use milk instead of water, but we couldn't really tell much difference, so I stick with water.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
KitchenAid 7-Quart Pro Stand Mixer -
Glass Mixing Bowls
-
Nonstick 12-Cup Regular Muffin Pan (2)
-
KitchenAid Hand Mixer
-
Wilton Non-Stick 9 x 13-Inch Pan
-
Cake Stand, Wood and White Marble
-
Offset Spatula
-
OXO 3-Piece Silicone Spatula Set
-
Standard Baking Cups
-
2-Cup Angled Measuring Cup
-
Measuring Spoons
-
Cookie Ice Cream Scoop Set
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 43Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 40mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 1g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
Is ITV unsalted butter?
ITV??
What about high altitude adjustments?
I’m sorry, I don’t know anything about high altitude cooking.
Have you tried these with white cake mix? It calls for the eggs whites instead of the whole egg. Ok not worried about the cake being pure white….more curious about the taste?
just use the egg whites as directed on the box 😉 — butter in place of oil and just a little less water than the mix says to use
So the only thing that’s different from the box recipe is the butter in place of the oil?
and a little less water
Have you tried this with Gluten free mix? i have Kroger brand gluten free organic cake mix that call for 2 eggs, 2/3 c oil, 2/3 c water, bake 350 for a cake for 18-22 minutes.
I had a box of Duncan Hines Devils Food cake mix. I’m not gonna lie, I don’t like deviating from the rules either… but I figured why not?? So I took it a step further and used 1/2 cup chocolate milk and 1/2 cup water instead of just water. And oh my goodness..pure delicious.
Even better.. use a cup of brewed coffee instead of water…. oooooh yeah
Do you add sugar to the coffee? That sounds amazing
If I add a pudding mix to a chocolate cake mix and add coffee instead of water, will the melted butter still work??
Have you use margarine instead of butter?
By chance do you have a link on your own icing recipe?
Thank you for the recipe. Hello. I just bought a Pillsbury White Cake Mix which is 15.25 ounces.
Would this amount of cake mix work with your recipe? I will be making cupcakes for our granddaughter’s birthday.
Thank you kindly,
Madeleine
yep! it will work. — for white cake, just use egg whites though, not the whole egg.
Basically, you want to just use the egg as directed on the box — butter in place of oil and just a little less water than the mix says to use,
Dear CHERYL, I just baked the cupcakes with the Pillsbury White Cake Mix (15.25oz.) according to your recipe. I used the 4 egg whites, melted butter and 1 cup of water. They are beautiful, tasty and I am looking forward to frosting them and taking them to the birthday party tomorrow.
Thank you again for your help.
Madeleine
YAY!!! thanks for the update!! Enjoy!!
I’m going to be trying this for some cupcakes I’m about to make. I feel like the recipe should mention what size of cake mix to use, though. I’m going to add almond extract and maybe deduct that amount of water from the recipe.
I’ve been making cupcakes and cakes this way for over 10 years now, I’m pretty sure box cake mixes have changed in size slightly over the years, but this still works.
Basically, you want to just use the egg as directed on the box — butter in place of oil and just a little less water than the mix says to use,
I’m usually such a rule follower as well, but it was sooo worth it when making these cupcakes! I made four dozen of them last night to bring in to work today for Easter, and I think they’re some of the best cupcakes I’ve ever made! They’re so light and fluffy, and they taste divine. Mine are just simple vanilla and chocolate but taste truly delightful, almost like I did something more magical to them (I admit I did add some vanilla to both batches). The only thing I might change when making them again is to bake them for a minute or so less time just based on the experience last night.
yay!! thanks for letting us know!! enjoy!!
Do you have a good homemade vanilla frosting my daughter doesnt like creamcheese frosting.
Thank you !!
you can find the vanilla buttercream recipe I like in this post- https://tidymom.net/2010/raspberry-filled-vanilla-cupcakes/ enjoy!!
Saled or unsalted butter?
Unsalted butter is usually the best choice so you can manage the salt content in the dish. Most baked goods and dessert recipes that call for butter are created with unsalted butter. It is the standard in baking and is always implied unless otherwise specified. That being said, if all you have is salted, you can certainly use it! I buy both, but use whatever I have on hand.
So do you cool the butter or just slowly add it to the mixture?
Have you tried this with Red Velvet Cake Mix?
yep!!
Just double checking. Using a Dunan Hines Devils Food mix and it calls for 1/3 cup oil. Do I still replace it with 1/2 cup butter or just 1/3 cup?`
i’ve done it both ways – but you can’t go wrong if you just swap the box oil with butter – so go with1/3 cup butter
Can’t wait to try this! Does anyone know what the cooking time will be if you’re making mini cupcakes (24 per pan)?
Mini cupcakes usually bake for 9 to 14 minutes
Do i add 1/2 cup of water or 1 cup of water?
it’s 1 cup of water
I am excited to try these. Do I use salted or unsalted butter? Thanks!
I use whatever I have, which is usually salted
Used your additions and made my usual cupcake recipe with a cream cheese and chopped candy filling. Cupcakes were so incredibly moist. Only change — I cut bake time by 5 mins. This will be my go-to recipe so thank you.
Can you or have you used margarine instead of butter?
I’m pretty sure I have used margarine, but butter is better 😉
If the box says to use 1 cup of water, should I still use a little less water like you suggested, or stick to using 1 cup? If you do suggest using a little less than a cup, approximately how much water do you think that would be?
i just fill the cup a little below 1 cup, but not as low as 3/4 😉
Giving this recipe a try for my daughters birthday. Salted butter or unsalted? Guessing unsalted but want to be sure.
i use whatever I have on hand, which is usually salted
Hi! thank you for this recipe. with a 15.25 ounce box, how many cupcakes does this recipe yield?
Just curious why butter over oil? Is it just for cupcake/cake mixes? I always thought oil over butter to enhance moistness of the cake. I’m so curious which to use now!
butter gives lots of flavor while oil is neutral in taste
I am making Cherry Cupcakes and will be adding cherry juice. Should I decrease the water since I am adding more liquid?
Yes! i would
That’s actually what my box mix calls for except for mine calls for 1/3 cup butter.
Have you ever put ham in the middle of your cupcakes?
Stupid auto correct put ham. How gross would that be!! Lol
Have you ever put jam in the center, if so what do you do?
lol — Here is a post where I explain how I fill mine. There are photos to help explain. https://tidymom.net/raspberry-filled-vanilla-cupcakes/
I just tried these and the flavor was absolutely delicious, but my problem with boxed cake mix is that it’s too light and airy. Do you know a good trick to make them more dense and moist?
You could try adding in a pudding mixture to increase the density and moisture. You can choose according to what flavor boxed cake you’re using or try a different flavor if you’re experimenting!
I replied to you, but I don’t think it actually posted my reply so I’m sorry if there’s two comments! You can try adding in a pudding mix. It helps make it more dense and moist. You can use the flavor that you’re boxed cake mix is or try using another flavor if you’re experimenting:)
Hi. What can be the replacement for eggs in betty crocker cake premix??
You can use applesauce to replace eggs. Will keep it moist.
I am going to try this, using Becel plant based margarine, fingers crossed it turns out.
Good morning! I had GREAT success using your “Perfect Cupcake Recipe Using a Mix” this morning when making Halloween cupcakes. The ONLY change I made was to substitute the 1 cup of water WITH one 15-0z can of pumpkin and 1/2 tsp pumpkin pie spice. THANK YOU!!!!!!!!!
oooh, that sounds fabulous!!
I don’t have an ice cream scoop (what !?) do you know what the measurement is of your scoop? I like the idea of being uniform. Thanks !
you can fill the cupcake liners with ¼ cup batter or about ⅔ to ¾ of the way full.
This is very confusing…when is the last time you used a box mix? Because any Betty Crocker mix I have used it only calls for 1 egg..so why state 3 eggs in your recipe?? Why not then just state “follow recipe on box except swap butter for oil and use less water”..? And how much less water than calls for because that does not match your recipe either..!
Thank you for this recipe. I used devils food mix, filled with homemade salted caramel sauce, topped with buttercream icing.
My husband went crazy for them. Also took 12 to a friend’s get together and everyone raved.
So easy and yummy!
My cupcakes got really big in the oven and were all cracked. After cooling, the shrunk super small and didn’t even fill pan holes. Not sure if I did something wrong…and consistency after mixing batter was thick like soft serve.
My guess would be you overmixed the batter. It should just need mixing on low for one minute, then mix on high for one minute.
My cupcakes never come out. By using your recipe and instructions on how to bake them, they came out wonderful….almost all the same size and the color light golden brown. I will always bake them this way, thank you.
Oh my, glad I found you. You are my kind of cook.
Loved this recipe adaptation.
Took to church and they were gone very quickly.
How long to cook it if I’m making 12 cupcakes
it’s still 20 minutes.
Do you you the (S,M or L) ice cream scooper when scooping out the cupcake mixture? I’ve got to make some cupcakes tonight for my granddaughters dancing recital tomorrow and I was wanting to do everything you mentioned and that’s one of the areas I mess up in the most which is under and over feeling the cupcake liners. Thanks ?
A standard ice cream scoop that holds 3 tablespoons is great for portioning cupcake batter.
So, fill the cupcake papers 2/3 full, around 3 tablespoons – or one ice scream scoop.If you’re unsure what size your scooper is, add water to it, 1 tablespoon at a time to see how much it holds. Or, just add 3 tablespoons of batter to the cupcake papers.
The cake mixes I bought are 325g so converted equals 11.47 oz. How should I adjust the butter and water?
Basically, you want to just use the egg as directed on the box — butter in place of oil and just a little less water than the mix says to use.
What do you mean by a little less water how much water do you use
not all cake mixes call for the same amount of water – you want to reduce the water by 1/8 to 1/4 cup from what is called for on the box.
Made these along with your chocolate frosting recipe and they are DELICIOUS!
How would I go about making 12 cupcakes instead of 24? Just cut the recipe in half? 🙂
yes, cut the recipe in half, including the cake mix. If you have a kitchen scale I would weigh the cake mix and only use 1/2 of it and store the other half to use another day. Or, you could make all 24 cupcakes and freeze half of them unfrosted.
Perfect! What about the 3 eggs? Silly question, I just want to make sure I do it correctly^-^ thank you so much!!
Too many ads, the page reloaded 4 times before I got to the recipe. I have a 1 year old iPad. Too bad but very common on most sites now.
At the very top of the post there is a button that says “jump to the recipe” – you will bypass all the info and tips and take you right to the free recipe.
To run a blog, you need a domain name, website hosting, a content management system (like WordPress), and a design theme or layout. You’ll also need tools for SEO, analytics, and image editing, plus time and effort to create content, maintain the site, and engage with your audience which ads help cover so I can share my recipes for free. While some sites charge subscriptions for ad-free access, I’ve kept mine free for over 16 years.