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cupcakes for atlanta shelter
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5 from 1 vote

Cupcakes with Buttercream Frosting

I take a shortcut with box cake mix, but the homemade frosting makes the cupcakes really special.
Course Dessert
Cuisine American
Keyword buttercream frosting, cupcakes with buttercream frosting, homemade buttercream frosting
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cupcakes
Calories 231kcal


For the cupcakes

  • 1 box cake mix flavor of your choice, prepared according to package instructions

For the frosting

  • 1/2 cup vegetable shortening such as Crisco
  • 1/2 cup unsalted butter softened
  • 1 teaspoon vanilla use clear vanilla for pure white frosting
  • 4 cups powdered sugar
  • Sprinkles if desired
  • 2 tablespoons milk or more for thinner consistency


For the cupcakes

  • Bake according to package instructions. Let cool.

For the frosting

  • Place shortening in large bowl and beat with an electric mixer on medium high for two minutes. Add the butter and beat until combined. With the mixer on low speed, gradually add half the sugar. Add the milk and vanilla. Beat on low for a few seconds. Keep mixer on low and add the remaining sugar. Cover mixer with a cloth, turn the mixer up to medium high and beat for 2 minutes. Add more milk if it's too thick. To decorate, use a plastic disposable pastry bag (I used Wilton brand). Cut about 1/2-inch off the tip of the bag. Insert a 1M pastry tip (Wilton). Fill bag with frosting, about halfway full. Pipe frosting in a circular motion, going around a few times until you have a nice amount of frosting. Decorate with sprinkles if desired.


Calories: 231kcal | Carbohydrates: 38g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 151mg | Potassium: 17mg | Fiber: 1g | Sugar: 29g | Vitamin A: 120IU | Calcium: 50mg | Iron: 1mg