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Perfect Cake-Mix Cupcakes Recipe

This is a wonderful firm cupcake developed to withstand the heavier cupcake decorations. Any cake mix will work, but avoid those that include pudding in the mix.—Karen Tack, Riverside, Connecticut
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling YIELD:24 servings


  • 1 package white cake mix (regular size)
  • 1 cup buttermilk
  • 4 eggs
  • 1/3 cup canola oil


  • 1. In a large bowl, combine all ingredients. Beat on low speed until moistened; increase speed to high and beat 2 minutes longer.
  • 2. Spoon half of the batter into a large resealable plastic bag; cut a 1/4-in. hole in corner of bag. Fill paper-lined muffin cups two-thirds full. Repeat with the remaining batter. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  • 3. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired. Yield: 2 dozen.

Nutritional Facts

1 each: 134 calories, 6g fat (1g saturated fat), 36mg cholesterol, 168mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Perfect Cake-Mix Cupcakes

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mamaknowsbest User ID: 5826120 241443
Reviewed Jan. 10, 2016

"Great recipe for a rich, moist cupcake! The use of buttermilk provides a richer flavor to any baked good. If out of buttermilk-- In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice. Top the lemon juice with skim, low fat or whole milk. Stir and let sit for two minutes. I usually scoop my batter directly into cupcake pan instead of using the bag method. As a volunteer food editor for Taste of Home, I enjoy quick recipes that deliver a superior taste!"

christinekoula User ID: 3691698 105036
Reviewed Mar. 10, 2011

"I am sorry but without a picture and a recipe that makes absolutely no sense I don't know how this recipe made it onto the site. Unless it was an editing error it needs more info to make sense."

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