Vanilla Cake Mix Cupcakes are incredibly easy to make and star my secret ingredient for bakery-quality results with minimal effort. With just a few simple ingredients, you can transform an ordinary box mix into fluffy, moist cupcakes that taste anything but store-bought.
Top with my favorite easy chocolate buttercream frosting for a dessert everyone will love!
Table of Contents
This doctored cake mix recipe has been my go-to for baking up all kinds of delicious treats for years. It can be altered in an endless number of ways to make everything from bundt cakes to cinnamon coffee cakes to mini cupcakes. I adapted this vanilla cupcakes recipe from one of my favorite cookbooks, The Cake Mix Doctor.
And while the base of the batter is from a box, the added ingredients help transform routine cupcakes into stellar sweets. It’s a great starter recipe for kids and novice bakers, but it’s also perfect for any occasion when you need cupcakes in a flash. You can even swap in devil’s food cake mix for an equally as satisfying chocolate version!
Here’s everything you’ll need to transform a basic box of cake mix into a bakery-worthy treat:
- Cake Mix: You’ll need a standard 13.25 oz box of cake mix for this recipe. I recommend using Betty Crocker Favorites Super Moist Yellow Cake Mix. I have tried several different mixes, and this one consistently delivers a tender crumb and delicious flavor.
- Sour cream: This ingredient is the secret to getting rich and moist cake mix cupcakes.
- Vegetable oil: Using oil instead of butter results in loftier cakes that stay super moist and tender far longer than those made with butter. Melted coconut oil and olive oil can also be used, but note that the flavor will be slightly different.
- Water: A touch of water helps achieve the perfect batter consistency.
- Sugar: While the cake mix already contains sugar, adding a little extra enhances the sweetness and helps create a beautiful dome shape as the cupcakes bake.
- Eggs: Use large eggs at room temp.
- Vanilla extract: Always opt for pure vanilla extract for the best flavor. The added vanilla amps up the flavor and makes them taste more like your favorite bakery.
See the recipe card for full information on ingredients and quantities.
Pro Tip: You can use any flavor of cake mix, from chocolate to lemon, to create different cupcake varieties. Just make sure it’s 13.25 ounces.
All you need to make these vanilla cupcakes is one bowl and a whisk! Since this recipe makes about 16 cupcakes, be sure to have two muffin tins ready or plan to bake in batches.
- Mix the ingredients. In a large bowl, whisk together all the ingredients until the batter is smooth and easily falls off a spoon.
- Fill the cupcake liners. Line your muffin tin with cupcake liners and fill each cup about ¾ full. The easiest way to do this is with a measuring cup, a large cookie scoop or a batter dispenser (which is also my secret to perfectly round pancakes!).
- Bake to perfection. Bake for 14–18 minutes in a 350°F oven. To check if they’re done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re ready! Let the cupcakes cool completely before you dive into decorating.
Frosting
Now that you have the perfect vanilla cake mix cupcakes, it’s time to dress them up! Here are some of my favorite frosting recipes:
- Chocolate Buttercream Frosting (this is the recipe I used in my photos)
- Classic Buttercream Frosting
- Coffee Buttercream Frosting (insanely good when paired with chocolate cupcakes!)
Storage Tips
To keep your cake mix cupcakes fresh, store them in an airtight container at room temperature for up to 3 days.
Unfrosted cupcakes freeze beautifully! Let them cool completely, then place them unwrapped on a sheet pan for 30 minutes to flash freeze. Once firm, wrap each cupcake in plastic wrap and store them in freezer bags for up to 3 months. Thaw at room temperature and frost once fully thawed. Note they may be slightly moister when thawed.
I hope you love these gourmet cupcakes made with cake mix as much as I do! I can’t wait to hear how yours turn out, so drop a ⭐️ rating and leave a comment below sharing your thoughts (and any frosting variations you tried!).
Ingredients
- 1 (13.25-oz.) box yellow cake mix
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
- In a large bowl, whisk together all ingredients until the batter is smooth.
- Fill the cups ¾ full with batter. (Note: This recipe yields about 16 cupcakes.)
- Bake the cupcakes until a toothpick inserted comes out with a few moist crumbs, 14 to 18 minutes.
- Remove the cupcakes from the oven and allow them to cool completely in the pan before removing and decorating as desired.
Kelly’s Notes
- You can use any flavor of cake mix, from chocolate to lemon, to create different cupcake varieties. Just make sure it’s 13.25 ounces.
- Decorate the cupcakes with chocolate buttercream frosting or your favorite frosting.
- Storing: Store cupcakes in an airtight container at room temperature for up to 3 days.
- Freezing: Unfrosted cupcakes freeze beautifully! Let them cool completely, then place them unwrapped on a sheet pan for 30 minutes to flash freeze. Once firm, wrap each cupcake in plastic wrap and store them in freezer bags for up to 3 months. Thaw at room temperature and frost once fully thawed. Note they may be slightly moister when thawed.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Perfect and easy!
So glad you enjoyed it, Caroline!
Made these by request of my granddaughter. They are delicious. Give body to a box cake mix. This is a keeper.
I’m so glad you enjoyed the recipe, Pam!
This is a great recipe! I made this for my daughter’s birthday and it was a hit all around. Will make again, for sure!
I’m so thrilled you enjoyed the recipe, June!
I use the Betty crocker french vanilla with this recipe and it works out great. I love this recipe. I make my own vanilla buttercream frosting. The best recipe!
Love hearing this, Angela!
So good! Frosted with your vanilla buttercream recipe. Everyone thought I had bought them at a bakery. Thank you!
Love hearing this! Thrilled you enjoyed the recipe, Patti!
It says 1 package of box mix, but I seeing that there is a difference I cake mixes. Duncan Hienz is 16.5 oz mix and Pillsbury is 15.25. Do you think it will make that big of a difference?
Simply a smiling visitant here to share the love (:, btw great style and design .
hi im making a giant cupcake for my daughters birthday and live in Australia – what size cake mix should i use for this recipe most of ours ar in grams thanks
Thank you for your comment, Catherine! I’ve updated the post to include a link to The Cake Mix Doctor’s site, where you’ll be able to find additional recipes and tips.
Happy baking!
Kelly
Founder, Just a Taste
Hi! My cousin’s wife made these for a graduation party & we were all basically in awe of them. :) I was trying to find the cookbook you mention, “Just the Basics,” just out of curiosity, and am having trouble. Does it have a subtitle, or who is the author, or…? Anyway, delicious cupcakes! I’m making them for the in-laws’ visit this weekend & hope they turn out as well for me as they did for Maria. Thanks!
I just got one of these pans and i love them. tho only thing is i would love a single, double or triple choclate recipes for it. plse tell me if you have some.