Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

French Vanilla Cupcakes

on May 29, 2014

Photo Jun 18, 10 26 32 AM

I have to say that in your local grocery store, there are so many varieties of box cake mixes available today and they’re really good. The brand of cake mix I’m partial to is the Duncan Hines French Vanilla. All you have to do is to add a few of your own secret ingredients and Voila!

If you’re looking for an easy dessert to make, my French Vanilla Cupcakes will work in a pinch!




Prep Time:
Cook Time:
Total Time:
Yields: 24 cupcakes
Equipment: 2-12 non-stick muffin tin pans, large mixing bowl, whisk, 2 small bowls, hand-held electric mixer, 1-quart saucepan

1 16.5-ounce box Duncan Hines French Vanilla
3 large eggs, room temperature
1/3 cup vegetable oil
1 cup of water
4 ounces of ricotta cheese, room temperature
1 vanilla bean, seeded
2 sticks (1/2 pound) of unsalted butter, melted
1 cup of granulated sugar
1 tablespoon of ground cinnamon

Preheat oven to 350-degrees F
Start by spraying the muffin tin pan with liberally with a non-stick cooking spray. Lightly flour each of the muffin tins.

In a large mixing bowl add the eggs, water, vegetable oil, vanilla seeds, and ricotta cheese, mix to combine. Slowly add the cake mix into the wet ingredients whisking together until moistened, about 30 seconds.

Switch to a hand-held mixer. Beat on medium speed for about 2 minutes. Pour cake batter into the muffin tins.

Bake in the center rack of the oven for 17 to 20 minutes. Note: Add 3 to 5 minutes to bake time for dark or coated pans. The cupcakes are done when a toothpick inserted in the center comes out clean.

Cool cupcakes in the pans on a wire rack for 15 minutes before removing.

Melt 2 sticks of unsalted butter in a small saucepan. Transfer the melted butter to a small bowl. In another bowl mix 1 cup of sugar with 1 tablespoon of ground cinnamon, stir to combine.

Take a cupcake and dip the top into the warm melted butter and then into the cinnamon sugar mixture, place back onto the cooling rack. I promise you won’t be able to eat just one of my French Vanilla Cupcakes because they are so darn good.



Your comments are wanted and welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: