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French Vanilla Cappuccino Cupcakes


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 8 minutes
Servings 24 Cupcakes
Close up photo of a french vanilla cupcake on a white cake stand with other cupcakes.

French Vanilla Cappuccino Cupcakes are light, fluffy cupcakes with a sweet French vanilla cappuccino buttercream that is out of this world! Made with a doctored-up boxed cake mix!

Ingredients  

Cake:

Frosting:


Instructions

Cupcake:

  • Preheat the oven to 400°F and line a cupcake pan with cupcake liners. Set aside.
  • Whisk together 1 (15 to 16 oz) box vanilla cake mix, 1 (3.4 oz) box french vanilla instant pudding mix, and ¼ teaspoon salt to a large bowl or stand mixer.
  • Add 3 large eggs, ½ cup sour cream, ⅓ cup vegetable oil, ¾ cup whole milk, 1 tablespoon coffee extract, and 1 teaspoon vanilla extract to the cake mix and beat until fully combined and smooth. About 1 minute.
  • Add 3 tablespoons of batter to each cupcake liner (about 2 medium cookie scoops worth).
  • Bake for 5 minutes then reduce heat to 350°F and bake for another 13 to 16 minutes until the tops spring back when touched and a toothpick comes back clean from the center.
  • Remove from the oven and allow the cupcakes to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

Frosting:

  • In a large bowl or stand mixer fitter with a paddle attachment, cream 1 cup unsalted butter for 1 minute.
  • Add 4 cups powdered sugar ½ cup at a time, mixing after each addition.
  • Add 1 cup Hills Bros. French Vanilla Cappuccino Powder and 2 teaspoons coffee extract and mix until fully incorporated.
  • Slowly add ⅓ cup heavy cream, while mixing on high speed, continue to whip for 1 to 2 minutes until the frosting is thick and fluffy. Add a little more heavy cream or powdered sugar as needed to reach your desired consistency.
  • Transfer to a piping bag fitted with a star tip and frost the cooled cupcakes. Top with sprinkles if desired.

Notes

  • How To Store: Store these cupcakes in an airtight container in the fridge for 3 to 4 days. If cupcakes haven't been frosted yet, they can be kept in an airtight container at room temperature for up to 5 days.
  • Do I Make The Cake Mix According To The Instructions On The Cake Mix Box? You do not make the cake mix according to the box mix instructions. Instead, the dry cake mix is added to a bowl in its dry state. From there, the ingredients listed on the recipe card are added to it to create the cupcake batter.
  • Do I Prepare The Pudding Before Adding It To The Cupcake Batter? No, the pudding mix powder is added in as is. Therefore, you do not need to prepare the pudding mix according to the instructions on the box.
  • Where Do I Find French Vanilla Cappuccino Powder In The Grocery Store? The cappuccino powder is typically found in the aisle by the coffee. If it's not there, try checking by the hot chocolate mix. You can also order it from amazon!
  • Can I Make These Cupcakes Ahead Of Time? The cupcakes themselves can be made ahead of time. To do so, bake them according to the recipe instructions and then wrap each individually in plastic wrap once completely cooled. Afterward, place the wrapped cupcakes into an airtight container and store them in the freezer for up to 6 months. When you're ready to serve first, allow them to thaw completely and then top them with freshly made frosting.

Nutrition

Calories: 270kcal | Carbohydrates: 42g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 216mg | Potassium: 47mg | Fiber: 1g | Sugar: 29g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

Find it online: www.sugarandsoul.co/french-vanilla-cappuccino-cupcakes/