BOXED CAKE MIX RECIPE: 2026

Frog Cupcakes



Frog Cupcakes 

Adorable frog-faced cupcakes with rich frosting, candy eyes, big smiles, and a moist cupcake base underneath. Perfect for kids’ parties, spring events, or anyone who loves cute character baking.

⭐ INGREDIENTS

A. Vanilla (or Chocolate) Cupcakes

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 large eggs (room temperature)

  • ½ cup vegetable oil

  • ¾ cup buttermilk (or milk + 1 tsp vinegar)

  • 2 teaspoons vanilla extract

  • ¼ cup melted butter (optional for richness)

Chocolate option:
Replace ¼ cup flour with ¼ cup cocoa powder.

B. Frog Green Buttercream

C. Decorations (Frog Face Features)

Choose one style or mix them:

Eyes

  • White chocolate melts + black icing

  • Marshmallow slices + chocolate chips

  • Candy eyeballs

Mouth & Details

  • Black piping gel

  • Melted chocolate

  • Red icing (for tongue)

Nostrils

  • Chocolate sprinkles

  • Mini chocolate chips

  • Dots of black gel

Extra Decorations (optional)

⭐ HOW TO MAKE THE CUPCAKES

1. Preheat the Oven

  • Set oven to 350°F (175°C).

  • Line a cupcake pan with 12 liners.

2. Mix Dry Ingredients

In a bowl, whisk together:

  • Flour

  • Baking powder

  • Baking soda

  • Salt

3. Mix Wet Ingredients

In another bowl, whisk:

  • Eggs

  • Sugar

  • Oil

  • Buttermilk

  • Vanilla

  • Melted butter (optional)

Whisk until smooth and pale.

4. Combine Batter

Pour dry mixture into wet mixture.
Stir gently until just combined—do not overmix.

5. Bake

Fill cupcake liners about 2/3 full.
Bake 16–20 minutes, or until a toothpick comes out clean.
Cool completely before decorating.

⭐ HOW TO MAKE THE FROG FROSTING

1. Beat Butter

Beat butter 2–3 minutes until pale and whipped.

2. Add Powdered Sugar

Add 1 cup at a time until smooth.

3. Add Vanilla & Milk

Add enough milk to create spreadable consistency.

4. Color It

Add green gel food coloring until you get a bright frog green.

Tip: Gel food coloring keeps buttercream thick and stable.

⭐ ASSEMBLY — FROG FACE DECORATING (DETAILED)


1. Frost the Cupcakes

2. Add Frog Eyes

Choose one:

A. Marshmallow Eyes

  • Slice marshmallows diagonally.

  • Stick chocolate chips into the sticky side.

B. Candy Eyeballs

  • Press gently into the top of the frosting.

C. Fondant Dome Eyes

  • Roll small white balls, flatten them, add black fondant dots.

Place the eyes at the back/top of the dome like a cartoon frog.

3. Add a Frog Smile

Using black gel or chocolate:

  • Pipe a wide curved smile.

  • Add a tiny upward curve at each end (cute expression).

Optional:

4. Add Nostrils

Use:

  • 2 sprinkles

  • 2 dots of black gel

  • 2 mini chocolate chips

Place them between the eyes and the smile.

5. Optional Fancy Additions

  • Add green fondant eyelids for more expression.

  • Place the cupcake on blue sprinkles to resemble a pond.

  • Add candy flowers for a lily pad look.

⭐ ADVANCED DECORATING STYLES

1. “Kawaii Frog” Style

  • Bigger eyes

  • Tiny mouth

  • Blush cheeks using pink dust or food coloring

2. “Realistic Frog” Style

  • Two-tone greens (light + darker green piping)

  • Fondant pupils

  • Subtle shading with edible dust

3. “Frog Prince Cupcakes”

⭐ STORAGE

  • Room temperature: 1–2 days

  • Refrigerator: 4–5 days

  • Freezer (unfrosted cupcakes): up to 2 months

Decorated cupcakes store best in a cupcake box.

OTHER RECIPES

boxed cake INGREDIENTS 

 * 1 (18.25 ounce) package white cake mix 
 * 1 (16 ounce) can prepared vanilla frosting 
 * 6 drops green food coloring, or as needed 
 * 1/4 cup green decorator sugar 
 * 12 large marshmallows 
 * 48 semisweet chocolate chips 
 * 1 drop red food coloring 

 boxed cake DIRECTIONS 

 1. Bake cupcakes according to the directions on the package. Allow them to cool completely. 
 2. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops. 
 3. Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil. 
 4. Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs. The boxed cake mix recipe is ready...great ! golden-rum-cake.

Boxed Frog Cupcakes Video :




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Nice Homemade Twinkies



Nice Homemade Twinkies

Soft golden sponge cakes with fluffy vanilla cream filling—just like the iconic snack, but fresher, richer, and better.

You can bake these in a real canoe-shaped pan, mini loaf pans, or even DIY foil molds.

⭐ INGREDIENTS

A. Sponge Cake Batter

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon fine salt

  • 4 large eggs, separated

  • 1 cup granulated sugar

  • ¼ cup whole milk

  • 1 teaspoon vanilla extract

  • 2 tablespoons melted butter (optional for richer cakes)

B. Classic Cream Filling

(Soft, fluffy, not overly sweet — crème pâtisserie + marshmallow style)

  • ½ cup unsalted butter, softened

  • ½ cup shortening (for authentic fluffy texture)

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • ¼ cup marshmallow creme or fluff

  • 1–2 tablespoons heavy cream (as needed)

  • Pinch of salt

⭐ HOW TO MAKE THE CAKE MOLDS (DIY OPTION)

If you don’t have special pans:

  1. Tear 8 sheets of heavy aluminum foil.

  2. Wrap each sheet around a small spice container or cardboard tube to form a rounded “canoe.”

  3. Remove the form and gently shape the foil so it stands on its own.

  4. Spray the inside with nonstick spray.

These bake beautifully and give you the classic shape.

⭐ STEP-BY-STEP: MAKING THE SPONGE CAKES

1. Preheat & Prep

  • Preheat oven to 350°F (175°C).

  • Grease and flour your molds. Set on a baking tray.

2. Mix Dry Ingredients

Whisk together:

  • Flour

  • Baking powder

  • Salt

Set aside.

3. Beat Egg Yolks

In a bowl, beat egg yolks + ½ cup sugar until pale, thick, and creamy (about 3 minutes).
Mix in milk, vanilla, and melted butter.

4. Whip Egg Whites

In a clean bowl, whip:

  • 4 egg whites

  • Remaining ½ cup sugar (added slowly)

Beat until stiff, glossy peaks form. This gives the cakes their signature airy texture.

5. Combine Gently

Using a spatula:

  1. Fold the egg yolk mixture into the whites.

  2. Add dry ingredients in very gentle folds.

  3. Stop as soon as the flour disappears.

The batter must stay fluffy.

6. Fill Molds

Fill each mold 2/3 full—they rise a lot.

7. Bake

Bake 10–13 minutes until:

  • Tops are golden

  • Cakes spring back to the touch

Cool completely before filling.

⭐ CREAM FILLING — DETAILED METHOD

1. Beat the Fats

Beat butter + shortening for 3 minutes until very fluffy.

2. Add Sugar & Vanilla

Mix in powdered sugar, vanilla, and salt. Continue beating.

3. Add Marshmallow Creme

This gives the classic light, slightly stretchy cream.

4. Adjust Texture

Add heavy cream 1 teaspoon at a time until:

  • Smooth

  • Spreadable but still firm

  • Whips into soft peaks

⭐ FILLING THE CAKES

  1. Use a chopstick or small straw to poke three holes in the bottom of each cake.

  2. Transfer the cream filling to a piping bag with a small round tip.

  3. Pipe cream into each hole until the cake plumps slightly.

  4. Wipe off excess and let set 10 minutes.

TIP:
Refrigerate for 20 minutes for the filling to set firmer.

⭐ STORAGE

  • Room temp: 2 days

  • Fridge: 1 week (best!)

  • Freezer: Up to 2 months

    • Wrap tightly; thaw 1 hour before eating.

They taste even better chilled.

⭐ OPTIONAL VARIATIONS (LONGER DETAIL)

1. Chocolate Twinkies

  • Replace ¼ cup flour with cocoa.

  • Add 2 tablespoons melted chocolate to the batter.

  • Fill with chocolate mousse or chocolate marshmallow cream.

2. Strawberry-Filled Twinkies

3. Banana Cream Twinkies

4. “Birthday Cake” Twinkies

  • Add rainbow sprinkles to batter and filling.

  • Flavor filling with almond+vanilla mix.





OTHER RECIPES

....a nice boxed cake mix recipe to try ! 

 INGREDIENTS 
 * Cake: 
 * 4 eggs 
 * 1/2 cup butter, melted and cooled to lukewarm 
 * 1 cup water 
 * 1 (5.1 ounce) package instant vanilla pudding mix 
 * 1 (18.25 ounce) package yellow cake mix 
 Filling: 
 * 1/2 cup butter, room temperature 
 * 1 (8 ounce) package cream cheese, room temperature 
 * 5 cups confectioners' sugar, sifted 
 * 1 (8 ounce) container frozen whipped topping, thawed 
 * 1 teaspoon vanilla extract 

 INSTRUCTIONS 

 1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans. 2. Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly. 
 3. Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks. 
 4. To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract. 
 5. When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer. The box cake mix recipe is ready to serve....enjoy!


Nice Homemade Twinkies Video:


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Homemade Chocolate Cake Mix


Homemade Chocolate Cake Mix

A rich, moist, deeply chocolatey mix made entirely from scratch. Just combine the dry ingredients, store it in an airtight container, and when you're ready to bake, simply add the wet ingredients and bake. This makes one full 2-layer cake or 24 cupcakes.

⭐ DRY MIX INGREDIENTS (Store Ahead)

  • 2 cups all-purpose flour

  • 1 ¾ cups granulated sugar

  • ¾ cup unsweetened cocoa powder (natural or Dutch-process)

  • 1 tsp baking powder

  • 2 tsp baking soda

  • 1 tsp fine salt

  • ½ cup powdered milk (optional but great for richness & shelf stability)

  • 2 Tbsp cornstarch (helps keep the mix lump-free and more tender)

Optional add-ins for extra flavor

⭐ HOW TO MAKE THE DRY MIX

  1. Sift flour, cocoa powder, baking powder, baking soda, and cornstarch into a large bowl.

  2. Add sugar, salt, powdered milk, and any optional dry flavorings.

  3. Whisk thoroughly until the mix looks even and uniform.

  4. Transfer to an airtight jar, zip bag, or container.

  5. Label with:

    • “Chocolate Cake Mix — Add: 2 eggs, 1 cup water, ½ cup oil, 1 cup buttermilk (OR 1 cup water + 2 Tbsp vinegar), 1 tsp vanilla.”

    • Date of preparation.

Storage Life

  • Room temperature: up to 3 months

  • Refrigerator: 6 months

  • Freezer: 1 year

⭐ WHEN READY TO BAKE — WET INGREDIENTS

Add these to one full batch of the dry mix:

  • 2 large eggs (room temp)

  • 1 cup warm water

  • ½ cup vegetable oil (or melted butter for richer texture)

  • 1 cup buttermilk

    • (OR 1 cup water + 2 Tbsp vinegar/lemon juice mixed and rested for 5 min)

  • 1 tsp vanilla extract

⭐ HOW TO BAKE THE CAKE

1. Prepare the pans

  • Grease and flour two 8-inch pans, OR

  • One 9×13-inch pan, OR

  • Line 24 cupcake wells.

2. Mix the batter

  1. In a mixing bowl, whisk the eggs, oil, buttermilk, water, and vanilla.

  2. Add the cake mix.

  3. Beat with a hand mixer or whisk for 2 minutes until smooth.

  4. Batter will be thin — this is normal for moist chocolate cakes.

3. Bake

  • 8-inch rounds: 30–35 minutes

  • 9×13 inch: 35–40 minutes

  • Cupcakes: 18–22 minutes

Cake is done when:

  • A toothpick comes out clean, or

  • The center springs back lightly when touched.

4. Cool Completely

Cooling makes the crumb firmer and improves chocolate flavor.

⭐ OPTIONAL ENHANCEMENTS (FOR BETTER-THAN-BOXED RESULTS)

Make it extra moist

  • Add 2 Tbsp mayonnaise to the wet ingredients (yes—classic bakery trick).

  • Swap water for hot coffee.

Make it darker or richer

  • Increase cocoa from ¾ cup to 1 full cup.

  • Add 2 Tbsp black cocoa.

Make it sturdier for stacking

  • Add ¼ cup additional flour to the dry mix.

  • Use all butter instead of oil.

Add mix-ins

  • 1 cup chocolate chunks

  • ½ cup chopped nuts

  • 1 cup mini marshmallows for “rocky road” cake

⭐ CHOCOLATE BUTTERCREAM TO GO WITH IT (LONGER VERSION)

Ingredients

  • 1 cup unsalted butter, softened

  • 3 cups powdered sugar

  • ½ cup cocoa powder

  • ¼ cup heavy cream or milk

  • 1 tsp vanilla extract

  • Pinch of salt

Directions

  1. Beat butter 3 minutes until pale and fluffy.

  2. Add powdered sugar and cocoa gradually.

  3. Stream in cream until you reach your preferred consistency.

  4. Add vanilla and salt; beat 2 minutes more.

  5. Frost cooled cake generously.

⭐ TIPS FOR THE BEST HOMEMADE CAKE MIX

  • Sift the cocoa to avoid bitterness pockets.

  • Keep the mix airtight — exposure to humidity reduces rising power.

  • Always add warm water — it blends better with cocoa.

  • Make multiple batches and store them in labeled jars for quick baking.





OTHER RECIPES

Ingredients
  • 1 3/4 cups (220g) all-purpose flour
  • 2 cups (400g) sugar
  • 3/4 cup (90g) cocoa powder
  • 1 1/2 teaspoons (7g) baking powder
  • 1 1/2 teaspoons (7g) baking soda
  • 1 teaspoon (5g) salt
  • 2 eggs, room temperature
  • 1 cup (227mL) whole milk
  • 1/2 cup (119mL) vegetable oil
  • 2 teaspoons (30mL) McCormick® vanilla
  • 1 cup (227mL) coffee, warm

Instructions

Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Store in an airtight container in a cool dry place for up to 3 months until ready to use.

When ready to bake:

Preheat oven to 350 degrees. 

Prepare two 8-inch round cake pans.

Whisk milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.

Add the dry mix and whisk until just barely combined and smooth, about 50 strokes. (do not over mix)

Divide between the prepared cake pans.

Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Enjoy it !


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