I meant to get this blog post up before Mother’s Day, but it just didn’t happen that way as the weekend totally got away from me! So, I apologize, but don’t worry as you can make these wonderful cupcakes for Mother’s Day or any other special day of the year.
My original intention with this blog post was to re-create a cute cupcake decoration that I saw in this month’s Martha Stewart Living magazine. Flowers made out of cut up candy! This seemed like an easy and amazing way to beautify some Mother’s Day treats. However, when I attempted Martha’s decorations I failed miserably. But, being the brave blog host I am, I decided to share my failure with you in hopes that 1) maybe you can master this candy/flower mashup better than I have or 2) you will be like me and not waste time with that stuff. If you are very detail oriented and have a lot of patience, then maybe check out the magazine and give it a go! The photos below show Martha’s perfect version of candy flower cupcake toppers, and my miserable failure of the toppers.
Luckily for me, the cupcakes and frosting turned out amazing, and my cupcakes were still a hit. I did give them as gifts for Mother’s Day, and luckily my Mom and Mother-In-Law are very understanding ladies and accepted my mangled looking cupcakes as a gift.
As the cupcakes and frosting were the only hits out of this whole process, I will share those with you!
The Best Cupcakes Ever (Adapted from White Almond Sour Cream Wedding Cake)
Makes 24 standard sized cupcakes
- 1 (18oz) box of white cake mix (I used Betty Crocker)
- 1 cup all purpose flour
- 1 cup white sugar
- 3/4 tsp salt
- 1 1/3 cup water
- 1/8 cup vegetable oil
- 2 tsp vanilla
- 1 cup sour cream
- 4 egg whites
- Preheat oven to 325° F
- Mix together all dry ingredients in a large bowl with a wire whisk.
- Add remaining ingredients and beat on medium speed with a mixer until combined.
- If using normal cupcake liners, flour them lightly. I used foil cupcake liners and had no issues with sticking.
- Fill the liners about 2/3 full. Tap the cupcake pans lightly against the counter to release air bubbles.
- Bake for approximately 20 minutes, depending on your oven. Cupcakes are done when a toothpick inserted in the centre comes out clean.
These cupcakes are moist and tasty and are super easy to whip up with limited ingredients. If you want a variation on flavour, check the original recipe (linked above) as they list numerous variations at the end of the recipe.
Cream Cheese Buttercream Frosting (Adapted from Perfect Sugar Cookies)
- 2/3 cup butter, softened
- half a block of cream cheese, softened
- 2 cups of powdered sugar
- 1 tsp vanilla
- 2 Tbsp whipping cream
- Food colouring of your choice (optional)
- Cream butter in large mixing bowl
- Add remaining ingredients and beat until smooth.
- You can adjust the amount of powdered sugar to your taste, but I prefer to be able to taste the cream cheese. You may also add more whipping cream if necessary to thin out the frosting.
- Refrigerate frosting if you will be piping it onto your cupcakes.
This frosting is the perfect compliment for the above cake recipe, and together I think they make the perfect cupcake! I love both buttercream and cream cheese frosting, and this marriage of the two pleases everyone – not too sweet, and not too rich.
Despite my failure at decorating them, I hope you give these cupcakes a try the next time you are looking to do some baking. They come together quickly, use ingredients you may already have in your kitchen, and have a crowd pleasing outcome! You can’t get much better than that.
(Special thanks to my sister, Morgan, for her expertise with cupcake baking!)
Thanks for stopping in! Hope you all have a great week.