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vanilla mini cupcakes with white icing on golden platter
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4.24 from 30 votes

Christie’s Mini Cupcakes

I’ve been making these moist cupcakes by doctoring up boxed cake mix for years, and they’ve become somewhat legendary among my friends.
Prep Time10 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Keyword: cupcakes
Servings: 50 cupcakes

Ingredients

  • 16.5 oz box Duncan Hines cake mix
  • 1 oz box sugar-free pudding
  • 4 eggs
  • ¾ cup vegetable oil
  • 1 ¼ cup water

Icing

  • 1 cup Crisco shortening
  • 16 oz powdered sugar
  • 3-4 tbsp milk

Instructions

Cupcake Instructions

  • Preheat oven to 350 F degrees. Line mini muffin pans with mini muffin cups.
  • Mix all ingredients well until smooth (I use a stand mixer). Use a small ice cream scoop to spoon batter into muffin cups. Bake for 15 minutes or until the tops spring back when touched.
  • Allow to cool. Then ice.

Icing Instructions

  • Using a hand or stand mixer, whip shortening until smooth. Gradually add sugar and mix. It will be stiff. Slowly mix in milk, one tablespoon at a time, until you get a smooth spreadable consistency.
  • Spoon icing into a pastry bag fitted with a large star tip. Pipe onto cupcakes in a circular motion.

Nutrition

Calories: 141kcal | Carbohydrates: 17g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 98mg | Potassium: 10mg | Sugar: 12g | Vitamin A: 20IU | Calcium: 23mg | Iron: 0.3mg