Category: cupcakes

Brownie Muffins

Savor the irresistible blend of rich chocolate flavor and moist, dense texture in our delightful brownie muffins, the perfect fusion of brownies and muffins.

Savor the irresistible blend of rich chocolate flavor and moist, dense texture in our delightful brownie muffins, the perfect fusion of brownies and muffins.

Best Baking Tools and Essentials for Every Home Baker

collection of baking tools for the home baker‘Tis this season for baking and I wanted to give you a head start on prepping your pantry and kitchen for the BEST baking season yet. These are my tried and true baking tools and essentials that I use daily in the kitchen. Now is the time to take a look at what you have…

collection of baking tools for the home baker

‘Tis this season for baking and I wanted to give you a head start on prepping your pantry and kitchen for the BEST baking season yet. These are my tried and true baking tools and essentials that I use daily in the kitchen. Now is the time to take a look at what you have and get everything prepared… You’ll be thanking yourself later, I promise.

What Do You Really Need?

When it comes to baking tools and baking essentials for cookies, cakes, pies, and everything in between, what you use will make a huge difference. If you already have some of these, great! You’re already a few steps in to prepping your kitchen for a terrific baking season! Maybe you have these items, but it’s time to upgrade those cookie sheets or get new oven mitts. Seriously though, when was the last time you bought new oven mitts? Make sure to read the full list so you can make note of what you need or what needs to be replaced in your kitchen!

The Basics

round up of baking equipment

1.  Measuring Cups/Spoons – Definitely baking tools we can’t live without! When it comes to measuring ingredients, you don’t need anything fancy, but you do need a set of dry measuring cups and a set of liquid measuring cups. There is a difference! Measuring spoons can be used for both for dry and liquid ingredients. I also love using this sticky measuring cup for ingredients like peanut butter or honey!

2. Cooling Rack – If you need a cooling rack for cakes and cookies, these are great. If you’re going to be baking batch after batch of cookies, you’ll need a tired cooling rack that can hold a lot of cookies but not take up a lot of space.

3. Silpat – This baking tool will take the place of parchment paper, so if you’re going to be baking a lot, I’d suggest investing in one of these. It also makes for a great gift for the baker in your life! 

4. Parchment Paper – Using parchment paper will help you immensely when you’re in the thick of baking! It makes cleanup a snap!

5. Oven Mitts – Really ask yourself when was the last time you bought new oven mitts? It’s not something that’s ever on our mind, but I’m betting you could use some new ones! I love using silicone oven mitts, and these come in tons of fun colors!

6. Kitchen Mixer – This stand mixer is a workhorse and will get the job done right.

7. Flex Edge Scraper – This is an attachment that goes on your kitchen mixer and it’s for all that frosting you’ll be making! It’s also a great tool for thin cookie dough and compound butters.

8. Hand Mixer – This mixer has 9 different speeds and has a case for all its attachments!

9. Mixing Bowls – These bowls will last you years to come!

10. Food Coloring – Gel food coloring is the only way to go when coloring your frosting and baked goodies. This is a complete set and the colors can be mixed to create your own unique shades.

11. Kitchen Scale – When baking cupcakes and cakes, it really is best to weigh your ingredients! It’ll yield the best results! I love that the display can pull-out so you can read the weight when a large bowl is on the scale.

12. Mini Food Processor – If you need to chop anything finely, this is the way to go!

Cake and Cupcake Baking Tools

roundup of baking essentials for cakes and cupcakes
  1. Spring Form Pan – Whether you’re making a baked cheesecake, a no-bake cheesecake, or any cake, you’ll most definitely want a spring form pan!
  2. Offset Spatula – These aren’t just for frosting cakes! They’re and essential baking tool because you can actually use them to flip pancakes, eggs, sandwiches, or even burgers. During holiday baking it can frost cakes and cookies, help release muffins from their tins, spread cake batter evenly, shimmying under rolled-out sugar cookie dough to transfer cut-outs to a baking sheet, spreading jam or frosting between layers of cakes, and so much more.
  3. Cupcake Pans – Wilton for the win!
  4. 1M Frosting Tip – I use this for all my frosting piping! You’ll also need frosting bags.
  5. Cake Pans – I like to have a variety on hand, so here’s what I have 8”, 9”, a bundt pan, a cake roll pan, and a 9×13 pan.
round up of cookie baking equipment
  1. Cookie Sheets – USA Pan Bakeware is a favorite brand of mine. They’ll last you for years to come.
  2. Cookie Scoops – The more sizes, the merrier! These will ensure your cookies are all the same size!
  3. Cookie Cutters – There are so many different shapes out there, but I always have a round shape on hand.
  4. Whisk – For mixing those dry ingredients together!
  5. Cookie Spatula – The baking tool you didn’t know you needed! This spatula is thin and flexible… perfect for lifting those cookies off the tray without breaking them!

Pie Baking Tools

collection of pie baking essentials
  1. Dough blender – Absolutely essential for creating a dough that’s just right! Easily cuts the butter right into the flour! 
  2. Pie Pan – Nothing fancy here, but this will bake the perfect pies every time!
  3. Non-Slip Mat – This baking tool helps measure the perfect size for your pie dough and gives a non-stick surface to work on.
  4. Pastry Cutter – Create stunning lattices with this cutter!
  5. Silicone Pie Crust Shield – Protect your crust from getting burned with this shield.
  6. Pie Weights – When you’re blind baking a crust, you’ll want to weigh it down, and these do the trick!
  7. Silicone Spatula – Great for scraping filling onto the pie crust. Silicone cleans up so easily, too.

Helpful Recipes

Now that you’re stocked up and ready to go, here are some of my favorite basic recipes that will help you be on your way!

Friendship Bracelet Cupcakes

cupcakes with white and chocolate frosting decorated with candy friendship bracelets.Make Friendship Bracelet Cupcakes for your Taylor Swift party – these are an easy way to decorate your favorite cupcake recipe – it would even be a fun party activity! Taylor Swift is one of the biggest stars in the world and it’s no surprise Friendship Bracelets are all the rage right now – if…

cupcakes with white and chocolate frosting decorated with candy friendship bracelets.

Make Friendship Bracelet Cupcakes for your Taylor Swift party – these are an easy way to decorate your favorite cupcake recipe – it would even be a fun party activity!

cupcakes with white and chocolate frosting decorated with candy friendship bracelets.

Taylor Swift is one of the biggest stars in the world and it’s no surprise Friendship Bracelets are all the rage right now – if you’re having a Taylor Swift party or watching the Eras Tour or just have an obsessed Swifty in your life (ME!) then these are the perfect easy cupcakes.

  • Use your favorite cupcake and frosting recipe
  • Use your favorite words or lyrics – with or without a Taylor influence
  • Fun for kids and adults alike!
cupcakes, mints, sprinkles, pen on blue cookie sheet.

Important Ingredients

  • Cupcakes: Use your favorite homemade or store bought cupcakes
  • Frosting: Frost your cupcakes with your favorite flavor frosting
  • Smarties candies or Mints: For the letter and/or number beads
  • Edible Food Marker: To write the letters and numbers on the candies
  • Sprinkles: To complete the bracelets decorations

What cupcakes should I use?

Use your favorite flavors! Here are some of my recipes:

mints and pen on counter

How to make Friendship Bracelet Cupcakes

  1. Frost your cupcakes as desired.
  2. Use your food writing pen to write letters on each individual Smartie or Mint.
  3. Place the candies on your cupcakes and finish off the bracelets with large sprinkles or candy pearls.
cupcake with chocolate frosting and 87 decorated with candy friendship bracelet.
cupcake with white frosting and LWYMMD decorated with candy friendship bracelet.

Expert Tips

  • Even though the photos show mints, I recommend using Smarties unless you’re going for a mint flavored frosting (they’ll dissolve a little).
  • I recommend using larger sprinkles (like the little shapes) or pearl sprinkles instead of small ones, they’ll look more like beads.
  • Be sure to use an edible food writing marker – you can find them online at Amazon, at Walmart, or at craft stores like Michaels.

Storing Cupcakes

Store your cupcakes in an airtight container in the refrigerator. After 24 hours the smarties and/or mints will dissolve just a bit into the frosting, so it’s best to decorate these the day you serve them. I don’t recommend freezing Friendship Bracelet Cupcakes once you decorate them.

cupcakes with white and chocolate frosting decorated with candy friendship bracelets.
Print

Friendship Bracelet Cupcakes Recipe

Inspired by Taylor Swift, this is an easy cupcake decoration made with sprinkles, an edible food writer, and Smarties!
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 235kcal
Author Dorothy Kern
Cost $12

Equipment

Ingredients

  • 12 cupcakes, any flavor (baked, cooled, and frosted)
  • 12 rolls Smarties, possibly more (or mints)
  • Sprinkles

Instructions

  • Frost your cupcakes as desired.
  • Use your food writing pen to write one letter or number on each Smartie. Place on cupcake.
  • Fill in the decoration with sprinkles to complete the bracelet.

Notes

  • Even though the photos shows me using mints, I recommend Smarties unless you don’t mind a bit of mint flavored frosting.
  • Be sure to use an edible food writer, NOT a regular pen
  • Store cupcakes in an airtight container in the refrigerator for up to 48 hours – the decorated cupcakes are best served the day they’re made.

Nutrition

Serving: 1cupcake | Calories: 235kcal

Favorite Cupcake Recipes

Mini Cupcakes

mini vanilla cupcakes with chocolate frosting.These Mini Cupcakes are my favorite traditional cupcake recipe but bite size! The classic vanilla cupcakes with any frosting (especially chocolate) are great for parties of any kind – little 2-bite cupcakes that taste amazing. Mini Vanilla Cupcakes Who doesn’t love a mini version of something great? I make my favorite cupcakes mini by using…

mini vanilla cupcakes with chocolate frosting.

These Mini Cupcakes are my favorite traditional cupcake recipe but bite size! The classic vanilla cupcakes with any frosting (especially chocolate) are great for parties of any kind – little 2-bite cupcakes that taste amazing.

stacked mini vanilla cupcakes with chocolate frosting.

Mini Vanilla Cupcakes

Who doesn’t love a mini version of something great? I make my favorite cupcakes mini by using a mini muffin pan and mini cupcake liners. These soft cupcakes are traditional and delicious, but tiny! Made from my vanilla cupcakes, I love serving these are large gatherings because they make more and people feel like they can eat a few since they’re small. They’re so good with the perfect tender crumb and sweet flavor.

ingredients in mini cupcakes laid out on a white counter.

Ingredients Needed

  • Flour: All-purpose flour is the main base of most desserts, like cupcakes!
  • Sugar: This recipe calls for granulated sugar. If you are making frosting, you may need powdered sugar (also known as confectioners’ sugar).
  • Buttermilk: Check the recipe card to learn how to make buttermilk at home! But you can also use any kind of milk (or nondairy milk).
  • Vanilla: I love using vanilla bean extract but liquid vanilla extract works great too.
  • Butter: I always start my yellow cake batter with melted unsalted butter – it keeps the cupcakes nice and moist.
process shot of mini cupcakes being made.
process shot of mini cupcakes being made.

How to make Mini Cupcakes

  • Make your cake batter in a large mixing bowl following the instructions.
  • Divide batter among mini cupcake liners, filling 2/3 full. I like using a 1 tablespoon cookie scoop to divide the batter.
  • Bake until a toothpick comes out clean.

Variations

mini vanilla cupcakes with chocolate frosting.

Expert Tips

  • If you do not want to use buttermilk, you can substitute for any other kind of milk, even nondairy.
  • You can even make these into funfetti cupcakes by adding some sprinkles.
  • To get good mini piping on the cupcakes, I used Wilton 1M open star tip for the piping bags.

FAQs

Can you freeze these cupcakes?

You can! Freeze these cupcakes in an airtight container for up to 3 months.

stacked mini vanilla cupcakes with chocolate frosting.
Print

Mini Cupcakes Recipe

These are a classic cupcake recipe, but MINI! You can make double the cupcakes and they are so fun. Add any frosting of choice on top!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 48 servings
Calories 70kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 1 ½ cups (186g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter , melted
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ¾ cup (178ml) buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)

Frosting Options:

Instructions

  • Preheat oven to 350°. Line mini cupcake pans with cupcake liners.
  • Whisk flour, baking powder, and salt in a medium bowl.
  • Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla.
  • Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix!
  • Divide batter among liners, filling 2/3 full. Bake for 9-14 minutes until a toothpick comes out clean. Cool completely before frosting.
  • Frost cupcakes as desired (chocolate frosting shown piped using a Wilton 1M open star tip).

Notes

  • You can substitute any kind of milk (or nondairy milk) for the buttermilk.
  • You can substitute gluten-free 1:1 AP flour
  • You can substitute oil or melted vegan butter sticks for a dairy-free cupcake.
  • Store cupcakes in an airtight container at room temperature (if it’s very warm, refrigerate but serve at room temp).
  • Cupcakes can be frozen with or without frosting

Nutrition

Serving: 1serving | Calories: 70kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 33mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 83IU | Calcium: 11mg | Iron: 0.4mg

Other Cupcake Recipes

Birthday Cupcakes

vanilla cupcake with sprinkles baked in an chocolate frosting on top.These Birthday Cupcakes are the best birthday treat! They are soft vanilla cupcakes with sweet sprinkles all throughout and my favorite chocolate frosting. You can pick any frosting you want but don’t forget the sprinkles! Birthday Cupcake Recipe Instead of making a classic birthday cake, why not make your life easier and make birthday cupcakes?…

vanilla cupcake with sprinkles baked in an chocolate frosting on top.

These Birthday Cupcakes are the best birthday treat! They are soft vanilla cupcakes with sweet sprinkles all throughout and my favorite chocolate frosting. You can pick any frosting you want but don’t forget the sprinkles!

vanilla cupcake with sprinkles baked in an chocolate frosting on top.

Birthday Cupcake Recipe

Instead of making a classic birthday cake, why not make your life easier and make birthday cupcakes? This is my perfect vanilla cake recipe full of sprinkles and I used a classic whipped chocolate buttercream frosting – but you can personalize these with your favorite flavor frosting! Whether you make this recipe for a birthday celebration or not, it is still a great choice for the perfect dessert!

ingredients in birthday cupcakes laid out on a white counter.

Ingredients Needed

  • Sugar: This recipe calls for granulated sugar. If you make a frosting to go with the cupcakes, they might call for powdered sugar (or confectioners’ sugar).
  • Butter: I used melted unsalted butter. I find that melting the butter makes for a moister cupcake.
  • Buttermilk: You can substitute this with any kind of milk (or nondairy milk), or you can make your own buttermilk.
  • Sprinkles: Use jimmies sprinkles, not nonpareils. Nonpareils could dissolve while the cupcakes bake.
process shot of birthday cupcakes being made.
process shot of birthday cupcakes being made.

How to make Birthday Cupcakes

  • Add melted butter to a large mixing bowl and mix in sugar with a hand mixer until thick and yellow. Add eggs one at at time then mix in vanilla. Add the dry ingredients and buttermilk alternately, starting and ending with the flour. Don’t over mix!
  • Stir in sprinkles on low speed.
  • Divide batter among paper liners in a cupcake tin, filling 2/3 full. Bake until a toothpick comes out clean. Cool completely before frosting.
  • Frost cupcakes as desired (chocolate frosting shown piped using a Wilton 1M open star tip in a piping bag). Sprinkle with additional sprinkles.
vanilla cupcake with sprinkles baked in an chocolate frosting on top.

Expert Tips

Storage & Making Ahead

Store frosted cupcakes in an airtight container. They do not need to be refrigerated but will last longer if they are (about 3-4 days tops). You can also freeze cupcakes after frosting. You can make the cupcakes and frosting 24 hours ahead and store in the refrigerator or up to a month ahead and store in the freezer. Thaw on the counter.

FAQs

Can you use cake flour?

This recipe is written specifically for all-purpose flour.

vanilla cupcake with sprinkles baked in an chocolate frosting on top.
Print

Birthday Cupcakes Recipe

These Vanilla Birthday Cupcakes are the perfect recipe for any occasion, but especially birthdays! They are soft and delicious with the best options for frosting!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 14 cupcakes
Calories 4116kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 1 ½ cups (186g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter , melted
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ¾ cup (178ml) buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)
  • ¾ cup (132g) rainbow sprinkles

Frosting Options:

Instructions

  • Preheat oven to 350°. Line cupcake pans with cupcake liners.
  • Whisk flour, baking powder, and salt in a medium bowl.
  • Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla.
  • Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix!
  • Divide batter among liners, filling 2/3 full. Bake for 15-20 minutes, or until a toothpick comes out clean. Cool completely before frosting.
  • Frost cupcakes as desired (chocolate frosting shown piped using a Wilton 1M open star tip). Sprinkle with additional sprinkles.

Notes

  • You can substitute any kind of milk (or nondairy milk) for the buttermilk.
  • You can substitute gluten-free 1:1 AP flour
  • You can substitute oil or melted vegan butter sticks for a dairy-free cupcake.
  • Store cupcakes in an airtight container at room temperature (if it’s very warm, refrigerate but serve at room temp).
  • Cupcakes can be frozen with or without frosting
  • I recommend using jimmie type sprinkles – the long rod kind

Nutrition

Serving: 1serving | Calories: 4116kcal | Carbohydrates: 685g | Protein: 60g | Fat: 128g | Saturated Fat: 77g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 4g | Cholesterol: 765mg | Sodium: 1563mg | Potassium: 1245mg | Fiber: 10g | Sugar: 408g | Vitamin A: 3962IU | Calcium: 536mg | Iron: 19mg

Other Cupcakes Recipes

American Flag Cupcake Cake

This Cupcake Cake is the best recipe for any patriotic party! I can promise, it’s easier than you think. Using boxed cake mix and prepared frosting makes this pull-apart cupcake cake so easy to make. It will be the star of your patriotic celebration! Why We Love This Recipe If you’re looking for the perfect…

The post American Flag Cupcake Cake appeared first on Crazy for Crust.

This Cupcake Cake is the best recipe for any patriotic party! I can promise, it’s easier than you think. Using boxed cake mix and prepared frosting makes this pull-apart cupcake cake so easy to make. It will be the star of your patriotic celebration!

Overhead shot of american flag cupcake cake next to patriotic toppings and straws

Why We Love This Recipe

If you’re looking for the perfect dessert for Memorial Day and the 4th of July, this cupcake cake might just be what you’re looking for! It’s easy to make with some shortcuts and the best dessert to serve a crowd!  You can make these regular or mini sized too!

I LOVE a pull-apart cake for a party! Cupcakes are easy to serve – They are individual cupcakes, so everyone can just grab one, and there’s no hassle with slicing a big cake. Even though it’s not a cake, you can still decorate it like it is – in this case, the cupcakes are frosted and arranged so they look like the American flag.

Overhead shot of all the ingredients needed to make the american flag cupcake cake

Ingredients Needed

  • White Cake Mix: I always use 15-ounce boxes, so double-check the size.
  • Prepared White Frosting: You’ll tint some of the frosting, so you’ll want to buy three containers.
  • Egg Whites: Using just the whites to make the cupcakes keeps them very white. You can use whole eggs, too, but that means your cupcakes will have a subtle yellow tint. See the notes in the recipe card for more details about this.
  • Vegetable Oil
  • Milk: You can use whole, low fat or nonfat.
  • Food Coloring: I recommend using gel food coloring for the best colors. You’ll need red and blue.
  • White Sugar Pearl Sprinkles: You’ll use these on the blue cupcakes to create the stars.

Variations

Make these totally from scratch with my yellow cupcake recipe or chocolate cupcake recipe. And my vanilla buttercream frosting is perfect for the decoration. Or make a funfetti flag cake!

Mini or Regular Size Cupcakes

  • Regular Sized Cupcake Cake: You’ll need about 35 cupcakes (the recipe makes 38).
  • Mini Cupcake Cake: Just use one box (half the recipe as written) and you’ll have plenty. It makes about 60 mini cupcakes.
Overhead shot of mixing bowl full of vanilla cupcake batter
Overhead shot of two bowls of icing being mixed with blue and red food coloing
Overhead shot of vanilla cupcakes lined up on cutting board before being decorated
Overhead shot of vanilla cupcakes on cutting board with two rows decorated with white frosting
Overhead shot of vanilla cupcakes on cutting board with two rows decorated with white frosting and two decorated with red frosting

How to Make a Cupcake Cake

  1. Bake your cupcakes and allow to cool.
  2. Place your cupcakes on a cake board or a wire rack covered in parchment paper. Arrange them into five rows of seven cupcakes each. Place them right next to each other, so they’re snug.
  3. Divie frosting into 3 bowls and color one red, one blue, and leave one white. I love using gel food coloring for vibrant colors.
  4. White Stripes: Frost the second row and then every other white. Frost the cupcakes close together so the frosting of each cupcake meets.
  5. Red Stripes: Frost the same way, but fill in with red frosting.
  6. Blue: The size of the blue section will depend on how many cupcakes you have. Large cupcakes: the top 6 cupcakes. Mini Cupcakes: Use the top 9. Frost each cupcake blue and add some sprinkles for stars.
Close up shot of american flag cupcake cake on wooden cutting board

Expert Tips

  • The food coloring is really important, and I don’t recommend using water-based food coloring because the colors aren’t as vibrant and it’s hard to get true red. A Gel type is best, and I use either Americolor or Wilton brands (see how bright they can be in my patriotic cake).
  • When you tint the frosting, it’s always better to start with a small amount and add more until you get your desired color. I think frosting always looks the best once it’s on the cupcakes, so don’t worry if the color doesn’t look perfect in the bowl. Once it settles into the frosting, it will look great.
  • If you use another frosting tip than what is suggested in the recipe, you may need more frosting. 
  • Definitely start on the outer edge of the cupcakes when you frost them. This will give your cupcake cake a more uniform look for the frosting.
  • Feel free to make the cupcakes a day in advance, cool them completely, and store them in an airtight container. The next day all you will need to do is frost them.
Overhead shot of american flag cupcake cake next to patriotic toppings and straws

FAQs

How do you store a cupcake cake?

Store it loosely covered. I prefer the refrigerator just so the frosting doesn’t get too soft.

Can you make a cupcake cake ahead?

Yes, you can make this up to one day ahead. Store in the refrigerator.

How many cupcakes are in a cupcake cake?

That depends on the shape and size. This cake uses about 35 cupcakes. Make it bigger by doubling the recipe if you want.

Overhead shot of american flag cupcake cake next to patriotic toppings and straws
Print

American Flag Cupcake Cake Recipe

This American Flag Cupcake Cake will be the star of your patriotic celebration! It’s so simple to make using boxed cake mix and premade frosting.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 38 cupcakes
Calories 56kcal
Author Dorothy Kern
Cost 15

Ingredients

  • 2 (approx 15 ounces each) boxes white cake mix
  • 1 cup (124g) all-purpose flour
  • 10 large Egg Whites
  • 1 cup Vegetable Oil
  • 1 cup sour cream room temperature
  • 1 ½ cups milk (any kind)
  • 3 16-Ounce Containers White Frosting
  • Red Gel Food Coloring
  • Blue Gel Food Coloring
  • White Sugar Pearl Sprinkles

Instructions

  • Preheat the oven to 350 °F and line an average cupcake pan with white cupcake liners. Or use mini cupcake pans (you'll need at least two 24-cavity pans)
  • In a large mixing bowl, add the cake mixes, eggs, milk, sour cream, flour and oil. Mix well using a hand mixer, or by hand. Remove as many lumps as possible.
  • Fill each cupcake liner about half full. This was about ¼ cup each. You don’t want them to puff up too much past the liner top as it makes it harder to decorate them.
  • Bake for 15 minutes or until a toothpick comes out clean. Move to a wire rack to fully cool.
  • Using a cake board or wire rack covered in parchment paper, position your cooled cupcakes in 5 lines of 7 (35 cupcakes total). Push them right up against each other so they’re nice and snug.
  • Place 1 ½ containers of the white frosting in a medium mixing bowl and red gel food coloring. Be sure to use “Super Red” or “Red Red” and you’ll need about 1 teaspoon. Note, it won’t look as red as you want it, but once it settles and you get it on the cupcakes, the red really pops.
  • Place one container of frosting in another mixing bowl and add about ⅓ of the tube of blue gel food dye (if you use the same kind I do, see notes below). You can also add a bit at a time and mix it in until it reaches a rich blue. Be sure to mix until no white or blue streaks appear.
  • Place the blue frosting in a frosting bag and use an Ateco #826 frosting tip or a Wilton 1M to pipe the frosting onto the top first three cupcakes of the first two lines. This will be 6 cupcakes total. Start at the top and outside edge of the cupcake, move in a counterclockwise motion, with fluid movement, keep moving your hand in a circle until you reach the middle. Ever so lightly, boink the tip down just a bit and bring it back up so it leaves a mini spike in the middle of the cupcake.
  • Sprinkle the white sugar pearls over the blue cupcakes only.
  • Repeat the frosting process for the red frosting and finish out the top first line, do the third full row of cupcakes, and the last entire row of cupcakes.
  • Decorate the remaining cupcakes with the leftover white frosting. Enjoy!

Video

Notes

For MINI Cupcakes: Use one box of cake mix, 1/2 cup all purpose flour, 5 large egg whites, 3/4 cup milk, 1/2 cup sour cream and 1/2 cup vegetable oil.
Tips:
  • I prefer Americolor or Wilton for gel food coloring, but you can also use store brand. I don’t recommend using water-based food coloring (i.e. the grocery store aisle kind). Just take your time and add a bit at a time until you reach your desired color. The colors always look better once applied and turned into a cake. So, if it’s not exactly the color you were hoping for, it will still look amazing, so don’t fret.
  • This batch of mix gave me about 38 cupcakes, so you may have a couple extra like I did. That’s ok. That gives you extra cupcakes to test your frosting work on before starting on the actual cake.
  • You can use another cupcake frosting tip if you like, just know that some tips will allow more frosting to come out. This means you might need more frosting.
  • When you normally frost cupcakes, you don’t start on the outer edge. However, with this cake, you want to cover as much space as possible.
  • You want the cupcakes as snug as possible so it looks more like a cake and not separate cupcakes. This also makes it much nicer when doing the frosting.
  • You can use just 2 large eggs instead of 4 egg white, if preferred. This will just make the cake mix have a slightly yellowish tint.

Nutrition

Serving: 1cupcake | Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 8mg | Iron: 1mg

4th of July Desserts

The post American Flag Cupcake Cake appeared first on Crazy for Crust.

Strawberry Cupcakes with Cake Mix

Strawberry Jello makes these simple strawberry cupcakes with cake mix a little extra special. The homemade strawberry frosting on top uses strawberry jam and a hint of almond for a delicious flavor pairing. With spring and summer bounding our way, it&#…

Strawberry Jello makes these simple strawberry cupcakes with cake mix a little extra special. The homemade strawberry frosting on top uses strawberry jam and a hint of almond for a delicious flavor pairing. With spring and summer bounding our way, it’s time to pull out all of the simple fruity desserts.   This Strawberry Cupcakes…

The post Strawberry Cupcakes with Cake Mix appeared first on Tastes of Lizzy T.

Strawberry Lemon Cupcakes

Strawberry cupcakes sound simple, but finding the perfect recipe can be tough. Too sweet, too fake-tasting…it’s a struggle! Well, struggle…
The post Strawberry Lemon Cupcakes appeared first on Southern Food and Fun.

Strawberry cupcakes sound simple, but finding the perfect recipe can be tough. Too sweet, too fake-tasting…it’s a struggle! Well, struggle…

The post Strawberry Lemon Cupcakes appeared first on Southern Food and Fun.