Very Vanilla Mini Cupcakes

Very Vanilla Mini Cupcakes

There are days when I need some help in the kitchen. Sometimes it's good to have shortcuts, ya' know?

Although I don't use boxed mixes very often, I do find they are nice in a pinch. Instead of measuring out all of the separate ingredients, I like tossing the mix into a bowl and being done with it in about 60 seconds.

One thing that's fun to do is to jazz up a boxed mix, which is exactly what I did here. I swapped out the vegetable oil for coconut oil (making this a bit healthier), added more vanilla, and made the most delicious and moist mini vanilla cupcakes ever.

The whole family loved these, and I will definitely be making them again.


Very Vanilla Mini Cupcakes
Recipe written by The Chef Next Door
Makes 48 mini cupcakes
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Ingredients:
1 - 15.25 oz. Boxed Vanilla Cake Mix
1 cup water
1/2 cup coconut oil, melted and cooled slightly
3 eggs
1 tsp pure vanilla extract

For Frosting:
12. oz can of Vanilla Frosting (either Whipped or Creamy)
1 tsp. pure vanilla extract
Sprinkles (any kind, pick your favorite!)

Heat the oven to 350 degrees. Spray a mini muffin tin with baking spray and set aside. (If you have two tins you can cook all 48 cupcakes at once. If not, cook the first batch and repeat with remaining batter)

In a large bowl, whisk together the cake mix, water, coconut oil, eggs and 1 teaspoon vanilla. I do this by hand, but you can also use a hand mixer if you prefer.

Using a small cookie scoop, add the batter to the wells of the tin, about 2/3 full. Bake for 12-15 minutes, being careful not to burn the cupcakes. Cupcakes are done when you touch the top of the cupcake and it springs back.

Let the cupcakes cool in the tin for about 5 minutes, then remove them to a cooling rack and allow to cool completely. If you are only using one tin, make the second batch of cupcakes.

While the cupcakes are cooling, get your frosting ready. I added extra vanilla extract to my frosting to make it extra special. You do not need to do this if you don't want to. Add the can of frosting and the 1 teaspoon of vanilla to a bowl and whip it with your hand mixer until completely combined.

When you are ready to frost the cupcakes, add the frosting to a pastry bag fitted with your favorite pastry tip. Pipe frosting onto the cupcakes, then add sprinkles. Alternately, you can spread the frosting on with a knife.

Bon Appetit!