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Perfect Cake-Mix Cupcakes

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
  • Makes
    2 dozen


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


  • In a large bowl, combine all ingredients. Beat on low speed until moistened; increase speed to high and beat 2 minutes longer.
  • 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.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.
Nutrition 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.

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  • mamaknowsbest
    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
    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.