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We Made Cupcakes Four Ways So You Didn't Have To, But Actually You Should

CAKE, CAKE, CAKE.

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Red Velvet Cheesecake Cupcakes

Makes 12

INGREDIENTS
1 box red velvet cake mix, prepared according to package instructions

16 oz cream cheese

1 cup powdered sugar

2 tsp vanilla extract

2 cups cream cheese frosting

PREPARATION
Preheat oven to 375°F

In a large bowl, prepare the red velvet cake batter. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.

Divide the batter evenly among a lined muffin tin, filling halfway. Spoon some of the cream cheese mixture onto the batter. Top with remaining batter, filling about ¾ of the way up. Bake for 20 minutes, then cool.

Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.

Chocolate-Covered Strawberry Cupcakes
Makes 12

INGREDIENTS
1 box white cake mix, prepared according to package instructions

20 strawberries

1 cup chocolate chips

2 cups vanilla frosting

PREPARATION

Preheat oven to 375°F

In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway.

Finely chop 8 of the strawberries and spoon them evenly on top of the batter. Top with remaining batter, filling about ¾ of the way up. Bake for 20 minutes, then cool.

In a small bowl, microwave the chocolate chips in 20-second intervals, stirring in between, until the chocolate is melted and smooth. Dip the strawberries in the chocolate, then chill.

Pipe the frosting onto each cupcake, then top with a chocolate-covered strawberry.

Cookie Dough Cupcakes
Makes 12

INGREDIENTS
1 box vanilla cake mix, prepared according to package instructions

1 8-oz tube chocolate chip cookie dough

1 cup chocolate chips

2 cups cream cheese frosting

PREPARATION
Preheat oven to 375°F.

In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway.

Place a small ball of cookie dough on each, then top with remaining batter, filling about ¾ of the way up. Bake for 20 minutes, then cool.

Pipe the frosting onto each cupcake, then top with chocolate chips.

Chocolate Peanut Butter Cupcakes
Makes 12

INGREDIENTS
1 box chocolate cake mix, prepared according to package instructions

18 chocolate peanut butter cups

1 cup vanilla frosting

¾ cup peanut butter

PREPARATION
Preheat oven to 375°F.

In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway.

Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up. Bake for 20 minutes, then cool.

In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth. Then halve the remaining peanut butter cups.

Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.

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