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Birthdays are a time for joy, laughter, and of course, sweet treats! What better way to celebrate than with a batch of delightful Birthday Cupcakes? With just a few simple ingredients and a touch of creativity, you can whip up a batch of mouthwatering cupcakes that will make any birthday celebration extra special.
Using a cake mix saves you a bunch of time and effort. They eliminate the need to gather and measure individual ingredients, making the baking process quicker and more straightforward.
Birthday Cupcakes
People love cupcakes for their perfect portion size. Cupcakes offer a single serving of cake, making them ideal for individual enjoyment. They provide a satisfying treat without the need for slicing or sharing a larger cake. The portion control aspect of cupcakes is particularly appealing, allowing people to indulge without going overboard.
Cupcakes are easy to transport and enjoy on the go. Their individual nature makes them convenient for parties, gatherings, or even as a treat to bring to the office. They can be neatly placed in cupcake liners or boxes, making them portable and mess-free.
It is also a super fun option to make a pull-apart cake out of individual cupcakes. To do this you need the cupcakes to be cooled completely before arranging and frosting, as this will prevent the frosting from melting. Be creative with the frosting! You can add food coloring to create a variety of shades and use different piping techniques to add texture and decoration to your cake.
Ingredients
- White cake mix
- Instant vanilla pudding
- Butter
- Whole milk
- Eggs
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
Recipe Instructions
- In a large mixing bowl, combine the white cake mix, instant vanilla pudding mix, melted butter, milk, and eggs. Stir until well combined and smooth.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake in the preheated oven for 20 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Frost the cupcakes with your favorite frosting, covering them completely.
- For a pull-apart cupcake cake, arrange the cooled cupcakes closely together on a cake board or large cutting board.
- Use different-sized piping tips to fill in and cover the cupcakes with frosting, creating a seamless look.
Frequently Asked Questions
The instant vanilla pudding mix helps add moisture and flavor to the cupcakes. If you don’t have it on hand, you can omit it, but the cupcakes may be slightly less moist. You can also try using a different flavor of instant pudding mix to enhance the flavor profile of the cupcakes.
Cupcakes are best served the day they are made, but can be stored in an airtight container at room temperature for up to two days, or refrigerated for up to a week.
Gently touch the top of a cupcake with your finger. If it springs back when lightly pressed, it’s a good indication that they are done. If the cupcake feels mushy or sinks under the pressure, they need more baking time.
Only fill each line about 2/3 full to prevent a big mess!
More Recipes
- Strawberry Cupcakes
- Sweet Tooth Fairy’s VaNIElla Squared Cupcake Copycat Recipe
- Cherry Chip Cupcakes
- Pink Lemonade Cupcakes
If you’ve tried this Birthday Cupcakes recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Birthday Cupcakes
Ingredients
For the cupcakes:
- 1 package white cake mix, (standard size, about 15.25 oz.)
- 1 package instant vanilla pudding mix, 3.4 ounce package (small)
- ½ cup unsalted butter, melted
- 1 cup whole milk
- 4 large eggs
For the frosting:
- Your choice of frosting, prepared (American buttercream suggested)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a standard cupcake pan with 24 cupcake liners.
- In a large mixing bowl, combine the white cake mix and instant vanilla pudding mix. Stir until the dry ingredients are evenly distributed.
- Add the melted butter to the dry ingredients. Using a whisk or an electric mixer on low speed, start to combine the butter with the dry ingredients.
- Gradually add the milk to the mixture, continuing to mix until it’s fully incorporated.
- Add the eggs, one at a time, to the mixture, ensuring each egg is thoroughly mixed in before adding the next.
- Once all the ingredients are well combined, the batter should be smooth.
- Use a spoon or ice cream scoop to portion the batter into the prepared cupcake liners, filling each liner about 2/3 full.
- Bake the cupcakes in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes, then remove them from the pan and transfer to a wire rack to cool completely.
- If making a pull-apart cupcake cake, arrange the cooled cupcakes on a cake board or a large cookie sheet or a large cutting board so they are touching each other.
- Frost the cupcakes with your favorite frosting. Using several different sized and shaped piping tips, fill in and cover the entire area of cupcakes so that you can't tell the cupcakes apart from each other. American buttercream is a suggested frosting for this cake.
Notes
- You can use a double batch of my favorite fluffy vanilla frosting or chocolate frosting for these fun birthday cupcakes.
- The nutrition information for this recipe only reflects the cupcakes and not the icing used.
- All ingredients should be at room temperature before starting, this helps to ensure a smoother batter.
- Be careful not to overmix the batter as this can result in a dense cupcake. Stop mixing as soon as the ingredients are combined. Bake the cupcakes in the middle rack of your oven for best results.
- Cupcakes are best served the day they are made, but can be stored in an airtight container at room temperature for up to two days, or refrigerated for up to a week.
- For the pull-apart cake, ensure the cupcakes are cooled completely before arranging and frosting, as this will prevent the frosting from melting. Be creative with the frosting! You can add food coloring to create a variety of shades and use different piping techniques to add texture and decoration to your cake.
Nutrition
Birthday cupcakes made from a cake mix and filled with pudding are the ultimate sweet treat for any celebration. The combination of moist cupcakes and creamy pudding creates a burst of flavor that is sure to delight everyone’s taste buds.
