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Step up your box cake game with a quick homemade frosting and cute sprinkles. Sweet vanilla cupcakes with a hint of almond are gluten-free and a sweet treat for birthdays, parties, or anytime.
What You Get
Paper baking cups
Vanilla cake mix
What You’ll Need
Vanilla extract (optional)
Makes 12 cupcakes
Active Time: 20 minutes
Total Time: 1 hour
Preheat the oven to 350°F. Line a standard 12-cup muffin pan with the paper baking cups.
In a large bowl, whisk together 3 eggs, ⅓ cup melted butter, ⅓ cup water, and 1 tablespoon vanilla, if you have some on hand. Add the cake mix to the wet ingredients and stir just until combined.
Pour the batter into the prepared pan, filling each cup about two-thirds full. Bake until the cupcakes are golden and a toothpick inserted into the center of one comes out clean, 15 to 20 minutes. Let cool in the pan.
Meanwhile, make the frosting: In a bowl, combine the powdered sugar, ½ cup butter, at room temperature, ¼ cup milk, and a pinch of salt. Using a handheld electric mixer, beat until fluffy.
When the cupcakes are cool, spread with the frosting and decorate with sprinkles. Serve right away or transfer leftover cupcakes to an airtight container and store for up to 2 days.