These easy cake mix cupcakes include a tender white cake mix topped with a sweet vanilla glaze and optional edible decorations that are perfect for your next birthday party, shower, or get-together.
Prep Time40 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: cake, cupcake
Servings: 48mini cupcakes
Calories: 274kcal
Ingredients
1boxwhite cake mix
Vanilla Glaze
1.5cupsconfectioner's sugar
3tablespoonsmilk
1/2teaspoonvanilla or butter flavoring
Decoration (optional)
1container vanilla frosting
pink food coloring
Instructions
Prepare cake mix according to package directions and divide it evenly among 48 mini muffin cups in a muffin tin lined with mini cupcake papers. Bake according to package directions, which will be at 350 for about 15 minutes or so (give or take) or until cupcakes bounce back when lightly pressed in the center. Remove from oven and allow them to cool completely.
1 box white cake mix
In a medium bowl, stir together the confectioner's sugar, milk, and flavoring until well combined and there are no lumps. The mixture needs to be the consistency of school glue. If it is too thin, stir in more confectioner's sugar (a tablespoon or so at a time). If it is too thick, stir in more milk (a teaspoon at a time) until desired consistency is reached.
With a good hold on each cupcake, dip the tops of them, one at a time, into the glaze. Hold it upside down over the bowl for a second or two once you remove them to allow excess glaze to drip off. Flip right side up and place on a platter or a waxed paper-lined countertop to dry. Repeat with remaining cupcakes.
Once the cupcakes have dried, place a #30 tip in an icing bag and fill it with icing. Twist down the top to close and hold the bag as pictured in this post.
1 container vanilla frosting
With the bag straight up and down, not tilted, gently squeeze out a little icing. Stop squeezing, wait one second, then pull your icing bag up. As long as you stop squeezing before pulling your bag up you'll have a nice little flower. Optional: Use kitchen tweezers to add a little pearlish-looking sprinkle to the center of each one.
Allow the cupcakes to dry for a bit so the icing develops a thin crusting on the outside. Serve immediately or store in an airtight container at room temperature.