I can’t say this enough, your local grocery store offers so many varieties of box cake mix to choose from and they’re all 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: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 16 to 19 minutes
Decorating Time: 5 minutes
Total Time: 49 minutes
Yields: 24 cupcakes
Equipment: 2 (12 ct.) non-stick muffin tin pans, 2 large mixing bowls, whisk, 2 small bowls, hand-held electric mixer, 1 (1-quart) saucepan
Ingredients:
2 (16.5-ounce) boxes of Duncan Hines French Vanilla cake mix
Pinch of Kosher salt
6 large eggs, room temperature, divided
2/3 cup of vegetable oil, divided
2 cups of water, divided
1/2 cup of ricotta cheese, room temperature, divided
2 tablespoons of pure vanilla extract, divided
Topping:
2 sticks (1/2 pound) of butter, unsalted and melted
1 cup of granulated sugar
1 tablespoon of ground cinnamon
Directions:
Preheat oven to 350-degrees F.
Start by spraying the muffin tin pans, liberally, with a non-stick cooking spray. Lightly flour each of the muffin tins.
In a large mixing bowl add the eggs, Kosher salt, water, vegetable oil, pure vanilla extract, 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 first muffin tin pan.
Repeat the process to make the second box of cake mix.
Bake in the center rack of the oven for 16 to 19 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 them from the pan.
Topping:
Melt 2 sticks of unsalted butter in a small saucepan. Transfer the melted butter to a small mixing bowl. In another bowl mix 1 cup of sugar with 1 tablespoon of ground cinnamon, whisk 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, because they are so darn good.
There you have it, my French Vanilla Cupcakes.
