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Home » Recipes » Five Wedding Cupcake recipes

Five Wedding Cupcake recipes

By Ashlee Marie 33 Comments

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When my cousin told me she wanted to do cupcakes for her wedding I about cried.  I think I’ve mentioned it before, but I’m NOT a cupcake fan.  BUT for family, esp a wedding, they get what they want!  In the end it wasn’t so bad!  I used a new tip and it went pretty fast!!

five easy cupcake recipes, made from doctored cake mix - red velvet, lemon, vanilla, chocolate and strawberry

My cousin wanted 14 dozen and she picked 5 flavors.  Strawberry with Cream cheese frosting, Chocolate with Chocolate buttercream, “Blue” red velvet with Cream cheese frosting, Vanilla with Vanilla buttercream and Lemon with Lemon buttercream.

metallic-turquoise-wedding-cupcake

Now cupcakes and cakes are totally different.  You want your cakes dense, moist and fairly FLAT for frosting.  Cupcakes should be light, moist and NOT flat…  So I have totally different recipes for cakes and cupcakes.  Don’t use these recipes for cakes. I use my Bosch mixer with the whisks to beat the batter up. BUT if your going to eat a cupcake these are delicious, AND I’ve PERFECTED my frosting recipes!

cupcakes-buttercream-lemon

cupcakes-buttercream-vanilla

cupcakes-buttercream-red-blue-velvet-cream-cheese

cupcakes-buttercream-chocolate

cupcakes-buttercream-strawberry-cream-cheese

Cake mix adaption recipe for Cupcakes - 5 flavors

an adapted cake mix recipe that's easy to change to any flavor
0 from 0 votes
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 35 minutes
Servings: 24 cupcakes
Calories: 123kcal
Author: Ashlee Marie

Ingredients

all cupcakes

  • 1/4 C all-purpose flour
  • 1/3 C olive oil
  • 1/4 C Mayonnaise
  • 4 eggs

cupcake ingredients you change

  • 1 C water less water for strawberry cupcake, no water for blue velvet
  • 1 box cake mix White for all but the chocolate - chocolate for that one
  • 1/3 C dry pudding or jello vanilla, lemon, chocolate - or strawberry jello
  • 1 tsp flavor extract vanilla, strawberry, lemon

strawberry cupcake extras

  • 1/2 C frozen strawberries

"blue" red velvet cupcakes extras

  • 1 tsp white vinegar
  • 1 Tbsp cocoa powder
  • 1 C buttermilk
  • blue gel food dye I used turquoise
US Customary - Metric

Instructions

Vanilla cupcakes

  • use white cake mix, vanilla pudding and vanilla extract
  • Mix the dry ingredients, then add the wet
  • Beat for 2 mins.  
  • Pour into cupcake liners, bake at 350 for 15-18 mins

Lemon cupcakes

  • use white cake mix, lemon pudding and lemon extract
  • Mix the dry ingredients, then add the wet
  • Beat for 2 mins.  
  • Pour into cupcake liners, bake at 350 for 15-18 mins

Strawberry cupcakes

  • use the white cake mix, strawberry jello and vanilla
  • Mix the dry ingredients, then add the wet
  • Beat for 2 mins.  
  • cut the water down to 1/2 C, add to a blender with the frozen strawberries, and puree
  • Pour into cupcake liners, bake at 350 for 15-18 mins

Chocolate cupcakes

  • use chocolate cake mix, chocolate pudding and vanilla
  • Mix the dry ingredients, then add the wet
  • Beat for 2 mins.  
  • Pour into cupcake liners, bake at 350 for 15-18 mins

"Blue" red velvet cupcakes

  • use the white cake mix, vanilla pudding and vanilla (unless you can find red velvet flavoring)
  • Mix the dry ingredients - including the cocoa
  • Then add the wet ingredients - swap the water for buttermilk and add the vinegar
  • Add the blue food dye (or red if you want to go for red velvet cupcakes
  • Beat for 2 mins.  
  • Pour into cupcake liners, bake at 350 for 15-18 mins

Nutrition

Calories: 123kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 217mg | Potassium: 45mg | Fiber: 1g | Sugar: 10g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

cupcakes-buttercream-recipes

We made each cupcake look as different as possible so people would be able to recognize the different flavors.  AND a menu!  I suggested a “chalkboard” picture frame menu.  My sweet cousin was so smart!  she did it on black construction paper!  So we didn’t have to worry about it rubbing off, it looked amazing!

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  • Author
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Ashlee Marie
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With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!
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Filed Under: Cakes, desserts, Recipes

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Reader Interactions

Comments

  1. Georgia

    November 14, 2012 at 6:16 pm

    When you say cube of butter in your frosting recipe, I am assuming you mean a cube not a stick?

    Reply
    • Ashlee

      November 23, 2012 at 9:20 pm

      is there a difference between a cube or a stick? I think it’s a regional thing, like pop or soda. 1/2 C butter is a cube/stick, AKA 8 Tbsp, AKA 1/4 of a lbs… Does that help?

      Reply
  2. jan lebaron

    November 19, 2012 at 3:10 am

    These look so good. I love your photos!

    Reply
    • Ashlee

      November 23, 2012 at 9:38 pm

      Thanks Jan, my sister is amazing and took all the images used in these example cards!

      Reply
  3. Georgia

    November 25, 2012 at 3:23 am

    Thanks. That clears up that confusion!

    Georgia

    Reply
    • Ashlee

      November 25, 2012 at 11:23 pm

      your welcome! sorry it wasn’t clear upfront!

      Reply
  4. DeAnna

    December 31, 2012 at 1:09 pm

    Hi, had to stop by again real quick to let you know I did use your recipe for the Vanilla Cupcakes and Vanilla Buttercream Frosting. I made them for my grandsons 5th birthday as I wanted something special and they were…Thank you so much for sharing this recipe. I was so happy with how they turned out. Everyone loved them. I did the icing blue for water…printed off some sails and flags and stuck them in a mounds bar for the ship. He had a pirate party. 🙂

    Reply
    • Ashlee

      December 31, 2012 at 2:26 pm

      your SO welcome! I’m glad they turned out as good for you as they did for me! I love my new frosting!

      Reply
  5. Amber

    February 4, 2013 at 10:24 am

    these look outstanding. I am dying to try! But, I am confused because I can’t find the *perfected frosting recipe*… what am I missing? would ya mind giving me a hand in finding this recipe?

    thanks!

    Reply
    • Ashlee

      February 18, 2013 at 9:48 pm

      Just the cupcake recipes here, sorry, I took down the frosting recipes because they are so unique I don’t want people stealing them (saving them for my cook book when I get famous 😉

      Reply
  6. Jennifer Y

    April 10, 2013 at 7:03 pm

    HI!
    YOU ARE TRULY TALENTED! CAN YOU TELL ME WHAT TIP AND TECHNIQUE YOU USED TO DECORATE THESE WITH?
    THANKS!

    Reply
    • Ashlee

      April 24, 2013 at 1:09 pm

      I used a tip 829 and just did a simple swirl once around

      Reply
  7. Leah

    May 5, 2013 at 1:01 pm

    ok when you say Mayo do you mean just maynaise or will miracle whip salad dressing work?

    Reply
    • Ashlee

      May 6, 2013 at 8:32 pm

      Mayo is Mayonnaise, NOT miracle whip, that would not be good.

      Reply
      • Leah

        May 7, 2013 at 6:06 am

        actually I used miracle whip and they were very tasty. Thanks for responding and for sharing your recipe.

      • Ashlee

        May 10, 2013 at 1:09 pm

        That’s good, I guess I shouldn’t expect that extra tart/sweetness to ruin it!

  8. Maria

    November 6, 2013 at 9:14 am

    Love the look! Congrats! Thank you for the cupcake recipes but I don’t see the buttercream frosting recipes? Where are those?

    Reply
    • Ashlee

      November 15, 2013 at 11:32 pm

      their aren’t any, just the cupcake recipes. My buttercream is very unique and I don’t share my cake business recipes. I’m saving them for a book deal someday.

      Reply
  9. Beatrice

    November 30, 2013 at 3:52 pm

    Hello there, your pics are beautiful. I bake a lot and wanted to know, do these recipes from the box mixes require a 15.25 or 18 or any specific size box?

    Reply
    • Ashlee

      December 9, 2013 at 7:27 pm

      Ummmm I use whatever box is on sale? I don’t usually care too much, but Betty Crocker is my first choice. I assumed all boxes were the same size (I only use boxes for cupcakes and I almost NEVER make cupcakes.

      Reply
  10. Angela

    January 12, 2014 at 8:20 am

    Hey just curious- how many cupcakes does each recipe make? 🙂

    Reply
    • Ashlee

      January 12, 2014 at 4:32 pm

      24, just the same as the box mix would, they are just a bit denser

      Reply
  11. Angela

    January 12, 2014 at 8:22 am

    OH! One more, so you use the whip attachment and not the beater?

    Reply
    • Ashlee

      January 12, 2014 at 4:35 pm

      I’m talking about the Universal mixer, the big machine, not a hand mixer, so i use the whisks, not the cookie paddles. If you use a hand mixer the traditional beaters work fine.

      Reply
  12. Sara

    May 3, 2014 at 10:28 am

    Boxed mixes? They are so not good for anyone…please share a good scratch recipe!

    Reply
    • Ashlee

      June 23, 2014 at 12:06 pm

      as a professional cake decorator I don’t share any of my from scratch cake and frosting recipes. I’m saving them for a cookbook someday. Sorry.

      Reply
  13. Edna

    May 3, 2014 at 11:29 am

    I was just wondering what type of pudding mix is called for in these recipes? Instant pudding mix or Cook to Serve pudding mix?

    Reply
    • Ashlee

      June 23, 2014 at 12:06 pm

      Instant pudding powder, not premade.

      Reply
  14. simone

    May 3, 2014 at 7:08 pm

    I think i’m missing something. I don’t see the frosting recipes. ?

    Reply
    • Ashlee

      June 23, 2014 at 12:07 pm

      Nope I originally shared them but took them down, as they are the result of years of work and I don’t share my business recipes.

      Reply
  15. rhonda

    June 11, 2016 at 12:23 pm

    I see you use olive oil. I had been told before to not use olive oil in baking. Does it make a difference olive oil vs. veg. oil? Thanks!!! Beautiful cupcakes!!

    Reply
    • Ashlee

      September 19, 2016 at 10:42 pm

      I think vegetable oil or canola oil tastes rancid in baked goods personally – I’ve never had a problem with olive oil or of course butter in baked goods

      Reply
  16. Beatrice

    May 6, 2020 at 1:34 pm

    I love all the mixes and they even make good cakes

    Reply

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