Enhance a white cake mix with buttermilk, butter and flavoring extracts for this basic white cupcake. Then add whatever frosting and topping you are in in the mood for. We went for Coconut Buttercream and flaked coconut for these stunning Coconut Cupcakes.
1 (18.25-oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Vegetable cooking spray
How to Make It
Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread evenly with Coconut Buttercream, and sprinkle with sweetened flaked coconut.
We call for using a mixer, but you can stir these together by hand with great results. Because the mixer adds more air to the batter, you'll end up with 17 cakes rather than 24 when you stir them by hand. For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.
I've made this recipe a few times now and it's always a hit. I made it for my cousin's graduation party and everyone said it tasted better than the graduation cake! You absolutely must use the almond extract and proper cake mix. They make a big difference. I also add a little extra vanilla extract because I just love vanilla extract. I've always used butter cream frosting, but I am going to try cream cheese frosting this time because I'm also making red velvet cupcakes and I'm just too lazy to make two different types of frosting :p
I have made these several times with excellent results. Everyone who has them just raves over them! What I like best about them is that they are not as soft and do not fall apart as easily as those just make only with cake mix, but they are still moist and tender! I usually top them with an old-fashioned buttercream icing, piped with a large round tip. I have also made them in the mini-cupcake size and they turn out equally well.
These were completely disappointing. They were dry and tasteless. I made them for Valentine's Day for my hubby. The only thing different that I did was to use a yellow cake mix instead of the white that was called for, and I don't know if that was the problem. I don't think so. I was hoping it would NOT taste like a cake mix, given the buttermilk and the other ingredients that were added, but it did. Yuck!! Next time, I will just stick with homemade!
Excellent, moist white cake. I can stop my search for a go to white cake now. I am NOT a boxed cake lover, but this is outstanding. I followed the recipe exactly as written. The cream cheese coconut frosting just doubles the yumminess! I made it into a 9x13 cake for work and they gobbled it up in 1 day....with only 8 co-workers! Will definitely make into a layer cake for Christmas day.
I was excited to make these cupcakes because I wanted to try making good tasting cupcakes with a short cut - using the boxed cake mix. I followed the recipe very closely, my oven is correctly calibrated, and I'm an experienced baker.
I did not like these at all. The texture was too light and springy, most likely because I used the suggested boxed cake mix. The flavor was bland even though I used excellent quality vanilla and butter.
I did make an excellent Swiss Buttercream frosting which almost makes up for the cupcake underneath.