My Secret for the Best Cupcakes from a Cake Mix

I love making homemade pound cakes, and homemade chocolate cakes... but for cupcakes, I usually turn to a cake mix.  I don't know why, I've just found them to be easier and more reliable.  However, because I can never leave well-enough alone, I have my own way of doctoring up a cake mix to be even better and have more of a homemade taste.

Doctoring Up a Cake Mix

1 cake mix (works for any flavor)
3 eggs
1 cup of milk
1 stick of butter, melted
2 teaspoons of vanilla

Preheat oven to 350 degrees.
In a mixer, combine all ingredients and mix for 2-3 minutes until thick and smooth.

Scoop batter into cupcake papers using the large scoop*.  This keeps all of the cupcakes uniform and your cupcake pan clean.

Bake them for 13-15 minutes, just until they bounce back when touched.   Let cool.

Frost with homemade easy vanilla buttercream (recipe here).

Scoops, Set of 2
*New addition to the store!

Comes as a set of two scoops, of the sizes I use all of the time.  The large (2.75 oz) is what I use for cupcakes and large cookies.  The smaller (.875 oz) is what I use for regular cookies and small muffins.  I find myself using these scoops all of the time.  They are heavy duty and will last a long time.

Find these cupcake papers and more baking essentials, here:

Baking Supplies