Sooo, on Friday’s we make cupcakes! The kiddos only have eight days of school left, so I am trying to get in the Summer mood by whipping up some delicious cupcakes for them to enjoy after school today! They always come home hungry and unless I make something in the slow cooker, dinner is almost always never ready! I can’t be in car loop and making dinner at the same time, so usually I will let them get a snack after school to hold them over until dinner time. Today, with Sunday being Mother’s Day, I thought they would really be surprised that I made cupcakes! When I go grocery shopping I try to get as many organic, non-gmo ingredients as possible. I posted the picture above of the ingredients I used. I got the Organic Valley eggs at Whole Foods because last week there was a coupon for them in the Whole Foods app! The Wholesome Organic Vanilla Frosting I spotted while doing a Target run. I can always spot the new organic items in the stores these days. You can say I have an eye for them! I always use the Pillsbury Purely Simple White Cake & Cupcake Mix. I usually use it when I make my Strawberry Jello Poke Cake for birthday’s. It’s so delicious!
Fresh out of the oven… now to cool.
I place them on a wire rack for cooling 🙂
This cup cake tower came from Hobby Lobby
- 1 box Pillsbury Purely Simple White Cake & Cupcake Mix
- 1 tub of frosting
- 1 stick of butter
- 3 eggs
- 1 cup milk
- Preheat oven to 350°
- Combine 1 stick of butter and the cake mix in a mixer on medium-low speed.
- add milk and eggs, beat on medium-high for 2 minutes
- Place cupcake liners in a cupcake pan
- spoon 2 TBSP cake batter into each cupcake tin
- Bake for 23 minutes
- Allow the cupcakes to cool completely before frosting, use sprinkles if desired, serve.
Let me know what your favorite thing to make around Mother’s Day is?