The Story:
I almost didn’t write a post today for today!
“School too busy?” you ask. No.
“Did I get sick?” No.
“Boy problems?” Always…but no.
Taylor Swift is to blame for this one. Her and her new song “22” has been my anthem for the last 24 hours and I have listened to it probably 30 times today (no joke). So I have just been here dancing in my room for the last (insert an OBSCENE amount of time here… then times it by 2) dancing to the song with a bottle of sprinkles as my pretend microphone.
I have never been happier to be 22, thanks Tay! This cupcakes for you!
Cake Batter Cupcakes
Servings 24 Cupcakes
Ingredients
Yellow Sprinkle Cake:
- 1 box yellow cake mix
- 1/3 C. oil
- 3 eggs
- 2/3 C. buttermilk
- 2/3 C. sour cream
- 1 tsp. vanilla extract
- 1/4 C. multi-colored sprinkles
Cake Batter Frosting:
- 1/2 C. butter softened
- 8 oz. cream cheese softened
- 1 Tbsp. milk
- 1 tsp. vanilla extract
- 1/4-1/3 C. yellow cake mix dry
- 3-4 C. powdered sugar
Extra Sprinkles to Decorate
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, combine oil, eggs, buttermilk, sour cream and vanilla extract.
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4. Stir in cake mix until smooth.
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5. Gently fold in sprinkles. Depending on the type you use, the dye from the sprinkles may start to come off in the batter, so don't stir too much 🙂
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6. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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7. Cake Batter Frosting: Beat butter and cream cheese until smooth. Add milk and vanilla extract. Add 1/4 C. of yellow cake mix and beat again. Slowly add powdered sugar until you reach your desired consistency. Taste, and add more yellow cake mix to get a stronger flavor.
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8. Pipe onto cooled cupcakes and top with more sprinkles!
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9. Go listen to Taylor Swift's "22" and dance and eat your cupcakes!
Never enough sprinkles! Love these
Extra sprinkles are mandatory! These cupcakes look phenom 🙂
These look FAB!
Do you take 1/4 cup of the cake mix for the frosting out of it before mixing it for the cupcakes, or do you have to buy another cake mix for the frosting?
Take it from another box. I know, sort of a pain, but I flavor a lot of stuff with the dry yellow cake mix, so it works out! You can add it to rice crispy treats even, check out my Cake Batter Rice Crispy Treat Recipe!
Hey Lizzy… I am gonna have to try this one. When is your book going to be available…I am so anxious to
get it!
Not until Spring! But yes, I brought these to a party the other night and they were a HUGE hit. I even put the frosting on some chocolate cupcakes and they were wonderful!
Where do you buy your mass supply of cupcake liners? I make ATON of cupcakes and the store bought ones are just to expensive!
*CUPCAKE LINERS
I get mine online is stacks of 500!
If you have a Cash N Carry near you. The liners are sold there by the 500 as well.
Yes, that’s where I go to get my white ones in Portland 🙂
Would a regular buttercream work instead of cream cheese?
Of course!
so its my birthday on thursday and i was trying to find a cupcake recipe to make and im so glad i found these! traditional birthday cupckaes!!!!(: thanks!(:
Of you do a regular buttercream I suggest sifting the dry cake batter a few times. It made the buttercream somewhat gritty without the creme cheese. The cake was fabulous though, I did add 1/2tsp Vanilla and 1/2tsp butter flavor. 🙂
Make sure you really beat in the cake mix to the butter. It will dissolve into it. Butter flavor, mmmm…
I didn’t know that it is okay to eat raw cake batter mix (in the frosting). Simply just curious, I would like to know it is safe to eat raw cake batter, and I know sometimes you like using yellow cake mix for flavoring 🙂
It’s not raw cake batter, its just the powder. So it is safe to eat because there aren’t eggs or anything
if wou were to make chocolate cupcakes, could you use this frosting recipe with chocolate cake mix instead of yellow?
Yes, but you might just want to add straight cocoa then.
Alright, my 5 yr old is smitten by these cupcakes. So, I am making them for his birthday tomorrow. I am loving the fact that I can just have him browse and pick what he wants. You are a life saver! I really wished he would have chosen the chocolate mascarpone cupcakes though. I need some of those ASAP!
Xo, Raina
Oh good! These Cake Batter Cupcakes really are a PERFECT birthday cupcake! You can make the Mascarpone cupcakes for yourself and share them with no one 🙂
Do you think you could use this type of frosting on a sugar cookie the frosting on a sugar cookie seem to sweet was trying to find something that wasn’t so sweet I love your frosting they taste so much better than the reg butter cream frosting on cakes thanks for terrific recipes . Lisa:)
Yes, that would be SO good on a sugar cookie!
Hello, I’m in absolute love with your page! I want to bake every single cupcake I see! lol
I have decided to give this sprinkle, cakes a try, and wanted to ask what tip# did you used to
Pipe the frosting on these cupcakes? And do you have a tutorial on how to pipe them like you do?
I mean they look Devine each one of them!
Thank you so much ^_^
Search Your Cup of Cake on yourtube and you can see a few tips! I used a Wilton 2D tip!
How do you fill your cupcake tins so evenly? Some of mine are too full or too small. Is there a trick?
I use food scoops. Mine is a 2 oz scoop and you can find them at some specialty stores but also places like Michael’s, Target and Walmarts are starting to carry them too!
I made 6 dozen of these for a work event over the weekend and were a HUGE HIT today! This is easily the most delicious frosting I’ve ever made, and they turned out so adorable.
Thank you so much for the wonderful, easy-to-follow recipe!
Hi!! I know you said it is fine to intermix milks (buttermilk is best 🙂 ) in the batters. Is that true for the buttercreams as well?? Thanks. I’m going to use buttermilk in the frosting as we don’t have milk in the house.
Lizzy, mine did not turn out like yours at all…
help!
Umm… buttermilk is a tad sour. So if you don’t mind the frosting getting a little kick of sour then it’s fine. You use so little that it should be okay
email me and tell me what happened
These look so good! I am going to look up that song right now.
Thank you.
I’m making these tomorrow for my sisters graduation party but I was wondering if the nonperils in the cake batter make the cake crunchy? In the funfetti cake mix the sprinkles kind of melt so there isn’t a crunch left over after baking, do these do this also?
They do the same thing, they sort of melt away. They’re just sugar, so they absorb into the mix and left leave a dot of color.
Your cupcakes are so cute, what tip number do you use for the frosting mines never comes out this perfect.
I usually use something close to a Wilton 2D tip. Sometimes I’ll bend the little prongs further apart though 🙂
I just found this recipe and am going to make it for my friend’s golden birthday! However I was wondering if I need to refrigerate the frosting. I was hoping to make and decorate them today and bring.them to her party tomorrow. Please advise! Thanks! Your site is adorable!
No need to refrigerate!! They’re be totally fine for 24 hours or so!
These look great! Always looking for a good cupcake recipe! x
Do you think it would be ok to use coconut oil or olive oil ? That is all I have. Thanks
Not sure about the coconut oil, olive oil leaves a distinct taste but you can use butter! Just melt it!
Hi Lizzy! I am so inspired by your cupcakes and i want take my baking creativity and make it my career! I am in high school and i have an at home business where i make fondant specialty cakes and cupcakes for friends and family! I love your recipes and have been wanting to try new ones but always thought i was cheating my clients out by using box mixes (and i can not make a good scratch recipe for the life of me.) Anywho, i was wondering for this recipe if i can use a white cake mix instead of yellow and if i substituted the buttermilk for regular milk would it make a big difference? Thank you for your amazing recipes and hopefully i can have a blog as successful as yours! 🙂
A yellow mix gives a richer taste and the buttermilk helps to thicken the batter and keep the cake more moist. So you can make both of the substitutions but if you want the best cake, stick to the recipe 🙂
Can I use a french vanilla mix instead of yellow for the cupcakes? Would it still taste fine or would yellow be better?
Yellow would be MUCh butter. That yellow cake mix is what makes the cake batter taste
I made this for my daughter’s birthday last year and everyone LOVED it! I am going to make them for my daughter’s birthday again this year, but I’m wondering if I can dye the frosting pink? I have some Wilton food coloring I was going to put in… and put in the clear vanilla. Would the yellow cake mix make the pink food coloring turn out weird? Thanks so much!
I would make the frosting pink and then use pink liners and use only pink sprinkles in the cake! Pink cake on pink frosting cane sometimes be a little… much. But then again, if you want to go all out then go for it! My room was BRIGHT pink as a child so I know about the love of pink. I made these for a little girl’s party a few years ago: http://www.yourcupofcake.com/2012/03/pink-confetti-cupcakes.html
For the buttermilk, do I have to buy it or can I make my own with milk and vinegar ? Do you think it will make a difference in regards to the ” thickening” of the batter ? I know it will give me the desired flavor of the buttermilk but ….
Thanks !
It won’t really make the thickness, but it’s alright, you can just use regular milk!
My cupcakes came out a little underdone.
also, followed the frosting recipe exact and I cant taste the “cake batter” taste. The cream cheese really overpowers the flavor
Every oven is different, you should always insert a knife or toothpick into your cakes and make sure it comes out clean. As for the cake batter taste in the frosting, just add more cake mix!
I am curious, other than the sprinkles, what does cake mix actually add to the frosting, in terms of flavor and texture? It seems to me that you could make a nice frosting using the ingredients even without the cake mix. Butter, cream cheese, powdered sugar, milk, vanilla and milk – why use the cake mix at all?
Hello! I’m looking to make something like this for my brother’s graduation. Does the cake batter cupcake and cake batter icing make the combined flavor too strong? I was debating making only one part cake batter, the icing or the cupcake. What are your suggestions?
I just made these (just the cupcake so far – no frosting) with white cake mix and milk (not buttercream) and they are light and fluffy – perfect for what I was looking for. Thanks so much for sharing this! I think the sour cream makes a huge difference along with the sifting of the cake mix. My son will love them!
The cake batter filling has raw flour in it. The flour should be cooked before you use it. I would suggest microwaving for 1 minute. You can not eat raw flour. You might want to change your recipe.
Hi! Would this frosting recipe work well to frost and design flowers on a cake? Looking to make this for my daughters first birthday. Thanks!