Rating: 4.5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 11 Ratings
Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

45 mins
10 mins
55 mins
about 40 cupcakes


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line 2 1/2-inch muffin cups with paper bake cups. Prepare cake mix batter according to package directions. Spoon 2 tablespoons batter into each bake cup.

  • Bake 10 minutes or until lightly browned and tops spring back when lightly touched. Cool cupcakes in pans for 5 minutes. Remove cupcakes from pans; cool on wire racks.

Cherry Pie Cupcakes:

Prepare cupcakes as directed. For buttercream frosting, in an extra-large bowl beat 3/4 cup softened butter with a mixer on medium until smooth. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/3 cup milk and 2 teaspoons vanilla. Gradually beat in 6 cups powdered sugar. Beat in enough additional milk to reach piping consistency.Top each cupcake with a slightly rounded tablespoon of canned cherry pie filling (you will need two 21-ounce cans to top all of the cupcakes). Using a pastry bag fitted with a medium rose tip, pipe frosting in a lattice pattern on cherry filling. If desired, change to a 1/4-inch wide round tip and pipe frosting around the edges of cupcakes (you will need about 1 1/2 times the frosting to pipe around the edges of all of the cupcakes).Per cupcake: 232 cal., 7 g fat (3 g sat. fat), 26 mg chol., 124 mg sodium, 43 g carb., 0 g fiber, 1 g pro.

Pumpkin Pie Cupcakes:

Prepare cupcakes as directed, except add 1 1/2 teaspoons pumpkin pie spice to the dry cake mix. In a bowl stir together 6 ounces softened cream cheese, 1 1/4 cups canned pumpkin, 1/2 cup packed brown sugar, and 1 1/4 teaspoons pumpkin pie spice. Fold in 1 1/4 cups thawed frozen whipped dessert topping.Top each cupcake with a rounded tablespoon of pumpkin mixture, spreading evenly. Using a pastry bag fitted with a large star tip, pipe additional thawed frozen whipped dessert topping on cupcakes. If desired, sprinkle with additional pumpkin pie spice.Per cupcake: 106 cal., 5 g fat (2 g sat. fat), 21 mg chol., 102 mg sodium, 15 g carb., 0 g fiber, 1 g pro.

Pecan Pie Cupcakes:

Prepare cupcakes as directed, except stir 1 cup finely chopped toasted pecans into cake batter.Top each cupcake with 1 tablespoon chopped toasted pecans and drizzle with 2 to 3 teaspoons caramel ice cream topping.Per cupcake: 178 cal., 10 g fat (1 g sat. fat), 17 mg chol.,124 mg sodium, 21 g carb., 1 g fiber, 2 g pro.

Nutrition Facts

232 calories; fat 7g; cholesterol 26mg; saturated fat 3g; carbohydrates 43g; mono fat 2g; poly fat 1g; sugars 29g; protein 1g; vitamin a 172.1IU; vitamin c 1.1mg; riboflavin 0.1mg; niacin equivalents 0.3mg; folate 11mcg; sodium 124mg; potassium 47mg; calcium 31mg; iron 0.3mg.