This week, I baked cupcakes for Resident Assistant Appreciation Week and my RA loved them! I just bought a yellow cake mix from my campus’s convenient store and added a cup of vanilla pudding (for moisture) and vanilla extract to the mix. Then, I decided to whip up a Sprinkles Cupcakes inspired buttercream recipe.
My best tip for anyone that’s in a pinch is to skimp on the cake part and just buy a mix from the store and add a few secret ingredients (i.e. pudding, extracts, spices). Then, use this recipe to make your own frosting. Trust me. Many non-bakers can’t even tell the difference between store-bought mix + a few secret ingredients + homemade frosting and a completely homemade cake and frosting. I can tell the difference, but that’s because my taste buds are very cultured in the cake department.
1/2 cup of softened butter
1 3/4 cup powdered sugar
1/2 teaspoon milk
1/2 teaspoon vanilla extract
A pinch of salt
- Combine butter, sugar, and salt in a medium-sized bowl. Add milk and vanilla and beat until combined.
- Depending on the consistency, if it’s too stiff, add a few drops of milk and if it’s too creamy, add a tablespoon or two of powdered sugar. I had to continually add one after the other until I made the desired consistency for frosting cupcakes.
A good trick to see if it’s good for cupcake frosting is to scoop some of the mixture onto the spatula and hold it above the bowl. If the frosting falls immediately from the spatula, then it’s too runny.