The Best Cupcake Recipe Ever

This is the easiest cupcake recipe you will ever try that will make you the go-to cupcake baker in your circle of friends.

AND THERE ARE ONLY 6 INGREDIENTS.

The nice thing about it is that you can also use this as a base for “fancier” cupcakes. It’s a great cake to try out flavored frostings on—both sweet and savory. It’s also delicious when you inject it with fillings, ganache, jelly, etc. Mmm…endless options!

So let’s get baking.

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The Best Buttery Cupcake Recipe Ever

Moist, delicious, with a from-scratch taste and feel but the ease of a box mix.

INGREDIENTS

2 Boxes Betty Crocker Super Moist Butter Yellow Recipe Cake Mix

1 Cup Water

1 Cup Buttermilk (light is fine)

2/3 Cup Butter, Softened

6 Eggs

1 tsp Butter Flavoring

INSTRUCTIONS

1. Preheat oven to 350*F

2.  Beat butter until creamy.

3. Beat in water, buttermilk, eggs, butter flavoring until well mixed.

4. Beat in the 2 boxes of dry cake mix on medium for 3 minutes.  Scrape sides of bowl a few times to ensure everything is evenly mixed.

It must be yellow and I only use the one: Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.

5. Line Non-stick muffin pan with white or plain paper baking cup paper liners (these are my favorite).

6. Using an ice cream scoop, fill the paper liners. Make sure each is filled 1/3-1/2 full, being consistent throughout the pan.

7. Bake 48 cupcakes for 20 minutes, until toothpick/cake tester comes out clean from center.  (Do not overcook, or they will dry out)

8. Allow to cool completely before frosting.

Not-So-Basic Frosting

The vanilla and cinnamon warm it up a little and the granulated sugar add a tiny bit of bite to it. Perfection.

INGREDIENTS

3/4 Cup Butter, Softened

2 Pounds Powdered Sugar

1 TBL White Granulated Sugar

1/2 Cup Milk (I prefer 2%)

1 TBL Vanilla 1 tsp Cinnamon

INSTRUCTIONS

1. Beat Butter until smooth.

2. Add 2-3 cups of the sugar, beating well.

3. Add the milk, vanilla, and cinnamon beating well.

4. Slowly beat in the rest of the powdered sugar and all of the granulated sugar, scraping the bowl and beating well until you have the consistency you want.  I prefer it not get runny, because then it won’t hold its shape when you use a frosting/icing tube.

5. Optional: If you want colored frosting, add desired food coloring colors and mix well, scraping sides so color distribute evenly. 

My favorite: Betty Crocker Classic Gel Food Colors.

6. Drop your frosting tip in a frosting bag (this is a great starter set), use a skinny spatula to fill the bag with the frosting, twist it and squeeze the frosting into whatever pattern you prefer on the mouthwateringly awesome cupcakes above.

Now put the frosted cupcakes in your mouth. OMG YUM.

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MORE RECIPES:

Maple Brown Sugar Peach Cobbler

Butterscotch Sugar Cookie Bakes