The Perfect Cupcake Recipe (using a mix)
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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.
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KitchenAid 7-Quart Pro Stand Mixer -
Glass Mixing Bowls
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Nonstick 12-Cup Regular Muffin Pan (2)
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KitchenAid Hand Mixer
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Wilton Non-Stick 9 x 13-Inch Pan
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Cake Stand, Wood and White Marble
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Offset Spatula
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OXO 3-Piece Silicone Spatula Set
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Standard Baking Cups
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2-Cup Angled Measuring Cup
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Measuring Spoons
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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...
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Can you do this with the pillsbury mixes that have pudding in them?
The main “trick” is just to use a little less water than the box calls for (so if it say 1-1/4 cup I use a cup, if it say 1 cup I use a scan cup – a little more than 3/4 but not quite a cup) and to use real butter instead of oil.
I made these, with a few tweaks of my own. I made candied bacon ( bacon rubbed with maple syrup, rolled in brown sugar, cinnamon, nutmeg, then baked on a rack in a shallow pan in the oven for about 30 minutes) I reserved 1/4 cup bacon fat, and added 1/4 cup melted butter, and added 3/4ths cup of water, and 1/4 cup maple syrup. For a filling I made a date/craisin filling with chopped candied bacon. I did a vanilla cream cheese frosting with crumbled candied bacon on top!!
The devils food and butter recipe worked out wonderfully. In regards to those who had problems with the confetti mix, there is an easy answer. When I used this recipe for lemon, it was runny because the original recipe only calls for 1 cup of water, not 1.25 like the butter and devils food. I suggest everyone look at the back of the box at the original recipe and if it calls for 1.25 c water then the above recipe applies. If it calls for only 1 c of water than you should probably start with .5 c and add accordingly.
Do you use salted or unsalted butter?
I use which ever I have on hand
Would this work for a gluten free mix as well?
This is the recipe on the Betty Crocker Gluten Free cake mix box.
Does the cake box oz amount matter? example I have a 15.25 oz should I get the 18.25 oz box?
Tried this with a Duncan Hines Confetti cake mix. Not really happy with results. Had to add a Tablespoon of Veggie Oil (per the box) to make a difference. After that, I just followed the box directions and had much better results. At least to my taste.
So you made 2 batches? One following my instructions and one following the box?
I’ve been doing this for years and not too long ago followed the box instructions just to see if we could tell a difference, and I didn’t tell my family………they all commented that the cupcakes weren’t as good as they usually were and asked if I did something different.
The box instructions yield a very runner batter – and replacing the oil with butter makes the cake a little more rich.
Hi,
Just wanted to add that I’ve used this recipe several times and always had amazing results — until this Easter when I tried it with the Duncan Hines confetti cake mix. They were flat out of the oven and kinda dry and tasteless…
I wonder if there’s just something about this mix that makes it not work well for this?
I made these tonight and must have done something wrong. I made a double batch. They “puffed up” really big in the oven and seemed to crack apart. Then when I took them out, they all shriveled up. They taste great….but look a bit sad and pathetic. Any ideas what I might have done wrong? I double checked and I used the correct amount of each ingredient. I also doubled the mixing time….doing 2 minutes on low and 2 on high. Could that have been the culprit?
Yes – you over mixed and added too much air to the batter
I was wondering if I could use your recipe to make cake pops using a cake pop maker…..
I made these cupcakes last night using the melted butter and milk teqnique as Shelly (pastry chef) suggested and they turned out great. I used Duncan Hines Red Velvet box mix and used 4 eggs, 1 cup milk and 2/3 cup melted butter. The batter was thicker and not runny. They came out great! Very moist and delicious!! I will use this trick from now on when using a box mix! Thanks for posting this!
Hi rsmgma
Do u have the complete recipe with theses changes as well as the modifications u were talking about from pastry chef which you are willing to share would appreciate it. Thanks!
Hi! The perfect cupcake mix calls for butter…salted or unsalted?
Thx!!
OMG!!!! I tried this out today for my sweetheart for valentines and I just want to thank you. I have to admit I was nervous at first cause all I had was one box of cake mix but thank heavens I took the chance! They came out delicious!!!! Thanx so much!
Tried this recipe on Valentine’s day 2013. Best cupcakes ever! Taste like the ones I’ve been paying $5 a piece for at the cupcake store.
I made this yesterday using the Duncan Hines White Cake Mix, they are delicious!! Thanks so much for sharing. Although next time I will bake them for 20mins at 325, I found they were too browned on top.
Hey I tried the recipe exactly how you said and all mine sunk in??? What do I need to do to fix that???
Cakes usually sink when the cake batter is not completely cooked. Everyone’s ovens are different so you need to find the optimum baking time for your oven. Also be sure you are testing your cupcakes for doneness before you take them out, by inserting a tooth pick in the center of one, if it does not come out clean, then bake the cupcakes for a little longer.
Sometimes other things can be the problem:
• Over beating the batter – this causes too much air and can cause cake to collapse.
• Temperature of the oven is too high causing the cake to rise too rapidly. get an oven thermometer (they are under $10) to check the accuracy of your oven temperature.
• Opening the door to check on the cakes before the batter is set can cause the cake to sink.
• Placing the baked cupcakes to cool in a drafty place. (make sure they’re not by an open window or door with a breeze)
But generally most cakes sink or dip in the middle because their outer edges were fully cooked but the center was not
Can’t wait to try these…Making cupcakes for a baby shower. This looks easy Thanks
I’m going to make this tonight and be in heaven.
Thank you so much!!! You’re a life saver!!! I made my first batch of cupcakes following the box instructions, and they had an aweful consistency!!! They ended up breaking apart since they were so flufly. I found your post and followed your instructions, replacing oil with butter, and cupcakes came out like a charm!!! They had a better consistency and looked great!!! You are such a life saver!!!
I have a question, have you tried this on cakes, does it make it taste better and have a better consistency?(Sometimes following the instructions gives you a cake that has a lot of crumbles, I wonder if using butter will give it a better hold!)
Thank you so much!!!
I’ve read through all the comments and didn’t see anything, but forgive me if this has been asked before and I missed it –
What happens if you use margarine instead of butter? (My daughter is allergic to dairy, and I REALLY don’t want to have to bake an entire batch of cupcakes just so she can have a single one to mash up for pictures.) Thanks!!
My boyfriend has a dairy allergy too! I replace milk/water and oil/butter that the box recommends with apple sauce. Makes AMAZINGLY moist cakes and mini cupcakes that don’t fall apart or stick to anything. I use naturally unsweetened apple sauce, besides being good on it’s own, it’s my new favorite secret weapon when it comes to baking. The last Duncan Hines box mix I used called for 1/2cup of oil (ew!) and 1 cup of water. 1cup of applesauce replaced both.
Loved this recipe so so easy , I mashed with a fork half a tin of peaches and mixed it in after everything else was mixed they were DELICIOUS
Erin I used margarine cause I don’t use butter and they were fine
I’ve been using this technique for years only using milk instead of water. It adds a denseness that holds up well to cake decorating. I do also switch out…on special occasions, olive oil for the melted butter.
Will this work with a triple chocolate fudge mix? It’s Duncan Hines . . . But there are chocolate chips in the mix . . .
What about if you only have medium eggs how many eggs would you use then?
I’ve never bought or used medium eggs, most all recipes call for large eggs. I googled it to find out that it’s usually 1.5 medium = 1 large, but sometimes 2 medium = 1 large. So my recipe calls for 3 large eggs, I would probably try 5 medium eggs
Hi, I want to try this for a cupcake order I have coming up but don’t want it to taste too box mixish, would it make a difference if I try this recipe with milk instead of water?
Could this recipe be half? If so how many eggs,margarine, and other
would you add.(Thanks)
I love this recipe! My grandfather has a sweet tooth, and I bake cupcakes for him every other week. I’ve been using this recipe for months now, and it’s great! I haven’t branched out and tried different kinds of cake mixes, I always use the same one. I use the Betty Crocker yellow mix and it turns out perfect each time! Thanks so much for this wonderful recipe 🙂
Can you use 1/4 cup of oil instead of the 1/2 cup of melted butter. I don’t have butter on hand.
Can I use 1/4 cup of oil instead of the 1/2 cup of melted butter. Will that work to make it less liquid as the oil maybe a bit more liquid than the melted butter. Has anyone tried this?
well, oil is what the box calls for – sure you can use it!! – the butter is just part of what makes it taste richer and more like from scratch
I made these last night desperately looking for a moist easy to make cupcake. They came out dry I have no choice but to take them to the baby shower but I wonder what went wrong.. Any suggestions I used Duncan Hines moist chocolate cake mix..
I’m sorry, I’ve made them this way for years and never had them come out dry. are you sure you followed the directions/ingredients exactly as posted and didn’t over bake? I always bake my cupcakes 20 mins.
You should really write it up a little differently, especially for guys. I’m doing thing now and I’ve got a BIG mess to clean up. You said mix on low for a minute and then high for a minute. I did, or tried to. I turned the mixer up as high as it would go. Now I’ve got cake mix all over the kitchen. What didn’t fling everywhere is in the oven and looks pretty good so far.
It ended up making 23 and a small one. I made Giada’s Strawberry Cupcake Icing to put on ’em. GOOD! Taste like I bought ’em from somebody’s Mom.
Could i use milk instead of water.
what size boxed cake mix is recommended?
Could you tell me how long to bake and what temperature to use when using this recipe  for a cake (2-9 inch cake pans).  Thank you, Cheryl!!
This looks divine! Â What I do for chocolate cake recipes from box is replace the water with coffee! Â Really amps it up several notches!
I am making a cake recipe and I used this recipe instead of what’s on the box and let me tell you the cake rose high and the cake mix was thick. Will tell you tomorrow how it taste.
I made these! I guess they were just so amazing because I didn’t get ANY of the 24! Lol
I love baking- but when there’s just 2 of us- I don’t like to experiment too much – well- not a matter of like… it’s more my waistline. lol  So I figured the doctored box mix was the way to go. These turned out beautifully.  Like little light puffs of chocolate cake.  Not fussy at all. I even made them in mini cupcake size  (I had one 12 count regular tin and 2  mini pans) and those are even more dangerous. lol   For what it’s worth- I use an additional oven thermometer.  I learned (finally) several years back it’s soooooo worth it.  None of the ovens I’ve had- old, apartment, new house are ever up to temp when it beeps it does. ( I think you can calibrate some of them)  For mine- 20 minutes longer than the beep seems to be the magic time. Which makes sense- because it always seems I was baking stuff that much longer or more- depending on how many checks I made.  Now to go find a frosting recipe. 😀
The recipe calls for 3 eggs already. Â Am I adding 3 large eggs on top of that to equal 6 or just the 3 large eggs per your recipe?
The recipe is just for 3 eggs, not quite sure where you are seeing 6? Â Enjoy!!
Clear, informative, simple. Love your post!
Wanting to make pillsbury moist supreme strawberry cupcakes and add white chocolate chips with the pillsbury strawberry icing how much white chocolate chips should I add and will this recipe still work??
I made this recipe with Ducan Hines Strawberry mix = AMAZING!! Along with whipped Cream cheese frosting, they’re for a co-workers birthday, so excited to share! Thank you!
The cupcakes all sunk in! What did I do wrong? Frustrating!
there are several different things that can make your cupcakes sink in the middle. FIY they are still good to eat, and once you frost them, no one will ever know they sunk.
1- Over-beating the batter:
2- Oven temperature: If your oven temp is too high, this can cause the cake to rise too rapidly. It’s a good idea to buy an oven thermometer to check the accuracy of your oven temperature
3-Opening the door: opening the door to check on the cakes before the batter has set can cause them to sink.
4- Chemical reaction: Make sure your baking powder and/or soda are not too old. Baking powder typically expires within 3 months after opening. (this of course doesn’t apply to this recipe, but an old cake mix would probably be the same issue.
I’ve made these for years, but need to use the gluten free mix this time. It calls for 2/3 cup water.
Should I cut back the water to 2/3 cup?
Can you add cream cheese to this recipe?
How far in advance could I make these for an event? Can I make these Thursday and decorate them Friday for an event on Saturday?
Me and my sister made these, and they were really fun to make and really good! We used a yellow Betty crocker cake mix, and they came out wonderful! We will definitely be making these again.
Thank you!!!!
We just made them, and they were wonderful! We made it with a yellow Betty Crocker cake mix, and they were really good. We will definitely be making these again!
Is the butter replacement for the oil???
the recipe is:
1 box mix
3 Large Eggs
1/2 cup butter, melted
1 cup of water
What temp and time?
it’s all in the recipe above
I made these and they they are very eggy, not cake like at all. What did I do wrong?
did you use a spoon to mix it ? well if you did , try sing a whisk or another type of mixer . try using a whisk , a handheld mixer . I know this from experience when I first tried to make brownies . I used a spoon to mix and didn’t follow the recipe exactly how it said on the box . well the brownies came out eggy and burnt ! so try to using some other thing to mix it .
mix your egg in one at a time
What cupcake linners can I use that wont look oily?…..i need them for a wedding and would like the liners to look as nice and bold as the cupcakes
You can buy the tin foil cupcake liners with so many different patterns to choose from.
Great recipe!! Works like a charm 🙂