What can you think of that compares to eating cake batter?
If you think about it, your typical white cupcakes don't even taste like cake batter.
And there is always some special memory of a woman in your life involved with eating cake batter because she'll always lick the bowl with you while she's baking (whether it's your mom, grandma, BFF, or wifey).
I'll reveal a secret here. (My favorite thing about baking cupcakes is sampling the batter. I was born a rebellious spatula licking cake batter lover, even after all the warnings about salmonella. And I'm pretty healthy)!
What's even better than cake batter alone....
Sprinkles and Cake Batter!
Sprinkles + Cake Batter=Funfetti! ♥
(I think I even just somehow managed to make math fun).
This cupcake goes out to you, my fellow cake batter lovers.
Cupcakes that taste like cake batter.
The secret is really in the frosting more than anything else. I poured half a bag of Pillsbury White Cake Mix in the frosting blend. It was that easy. You can do it too. Now my mind is running away with me because this adventure made me realize that the grocery store aisles could be *full* of things to mix in frosting. Oh my.
There's a cheesecake filling inside of the cupcake that resembles the texture of cake batter.
And sprinkles..of course!
The cool thing about this recipe.. is that you can make many things. Cupcakes, Cakes, Cake Pops.
I even made this giant cupcake with a cupcake liner of sprinkles to celebrate a special birthday♥
This recipe is for more nostalgic moments in the kitchen.
Please don't forget to add sparkles! ♥♥♥♥
Cake Batter Cupcakes Recipe:
(this one's easy, you will be a cake mix doctor)
1 Box Pillsbury or Duncan Hines Cake Mix
1 1/2 Cups of Buttermilk in place of water
1 (4 oz) box of White Chocolate Pudding
1 tsp almond extract
1/3 Cup of Vegetable Oil
2 Cups of Multi-Colored Sprinkles
1. Line your Cupcake Pans with 18 Cupcake Liners
2. Preheat oven to 325.
3. Using the paddle attachment on your mixer, whip white Cake Mix, Buttermilk, Pudding, Eggs, Almond Extract, and Vegetable Oil in Stand Mixer until fluffy (for about 2 minutes). Make sure you scrape the bowl with a rubber spatula to blend all the yummy-ness together.
4. Fold sprinkles into cake batter using rubber spatula ♥
Using an ice cream scoop, fill your cupcake liners about half full with batter.
Before putting your cupcakes in the oven, you'll want to make your
Cheesecake/Cake batter-esque filling:
8 oz Cream Cheese
1/4 Cup Sugar
1/2 tsp Vanilla
Whip Cream Cheese, Egg Sugar, and Vanilla in a medium sized bowl until creamy.
Use a cookie dough scoop to scoop this on top of the cake batter in cupcake liners.
Bake your cupcakes at 325 for appx 18-22 minutes. When your cupcakes are baked, the "cheesecake" portion might look unfinished. This is supposed to stay soft, to resemble cake batter!
The Cake Batter Flavor is in the Frosting! ! ! ! !
7 oz Marshmallow Fluff
2 Cups of Unsalted Butter
1/2 Package of White Cake Mix
1 Tsp Vanilla Extract
Appx 8 Cups of Powdered Sugar
Optional: 2-3 Tablespoons of Heavy Whipping Cream
Using the paddle attachment, whip Marshmallow Fluff and Butter together (both at room temperature) in a stand mixer. Next add White Cake Mix and Vanilla Extract. Gradually add Powdered Sugar until frosting is the thickness desired. (Less Powdered Sugar=light and dreamy fluffy frosting. More Powdered Sugar=thick stiff frosting good for piping details)
Tip: If you add too much powdered sugar and want a fluffy, lighter frosting.you use the heavy whipping cream in your frosting recipe.