Deliciously Easy Succulent Cupcakes for Any Occasion
These succulent cupcakes blend vibrant colors and delicious flavors to captivate any dessert lover, perfect for celebrations.
Equipment
- Mixing bowl
- Muffin tin
- Cupcake liners
- Electric mixer
- - Piping bag
Ingredients
For the Cake
- 1 box vanilla cake mix quick and easy base; swap for homemade if desired
- 2 sticks butter softened; unsalted is best
- 3 large eggs typically one egg for every cup of cake mix
- 1 cup water can replace half with milk for added flavor
For the Frosting
- 4 cups powdered sugar can reduce for a less sugary treat
- 1 stick butter softened for smooth mixing
- 1 tsp pure vanilla extract try almond extract for variety
- 1/4 cup heavy cream for velvety texture; milk can be a lighter option
- 1 pinch kosher salt balances sweetness; sea salt is acceptable
For Color and Design
- 5 drops food coloring use gel food coloring for best results
Instructions
Making Cupcakes
- In a large mixing bowl, combine the box vanilla cake mix with eggs and water. Mix until just combined for a fluffy batter, about 2 minutes.
- Preheat your oven to 350°F (175°C). Pour the batter into cupcake liners in a muffin tin and bake for 15-20 minutes. Check doneness with a toothpick.
- In another bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Mix until smooth and fluffy, about 3-4 minutes.
- Divide the frosting into separate bowls and add food coloring to create your desired hues. Once the cupcakes are cool, pipe the frosting onto each cupcake.
Notes
Optional: Top with edible glitter for a magical finish. Ensure butter is softened and do not over-mix batter.