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 mins
Cook Time15 minutes mins
Course: Dessert
Cuisine: American
Keyword: cupcakes
Servings: 50 cupcakes
- 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
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.
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