13 Ways To Level Up Your Store-Bought Cupcake Mix

Store-bought cupcake mix is an affordable, convenient option when you want something sweet but don't want to splurge on professional goods. It can also be a fantastic last-minute option for events — like the bake sale at your kid's school tomorrow that they didn't tell you about until today. The problem is that the options can feel limited and the mix itself can sometimes feel lacking. Thankfully, there are some easy ways to elevate the cupcake mix you grabbed off the shelf to expand your options and create a tastier treat.

During my 15+ years working in the food industry, I baked more than my fair share of cupcakes — the number probably totals a few hundred thousand, if not more. The biggest lesson I learned is that getting creative is the only path to delicious, awe-inspiring results, and that's especially true with boxed mixes. Today, I'm sharing 13 ways to level up your store-bought cupcake mix and make professional-tasting, aesthetically-pleasing creations. Let's get into it.

Adding a flavor extract to your cupcake batter is an easy way to enhance the taste profile. Even if you just want plain cupcakes, you should add vanilla extract. The best part of this tip is it allows you to create unique flavors you won't find in stores. You could add a few drops of caramel flavor to your chocolate cupcake batter for a delicious chocolate caramel dessert. Or, use butterscotch flavor in your vanilla mix for a taste of old-fashioned decadence. 

Don't feel limited to using a single extract at a time. Combine a few drops of both vanilla and cinnamon for cupcakes reminiscent of old fashioned cinnamon rolls. Or, try strawberry and banana extracts for a bright, fruity taste. I recommend keeping a few of your favorite extracts on hand so you always have choices. (And, FYI, these can also be used to flavor the icing.) Store the bottles in a cool, dark place like your pantry and always seal them tightly when you're finished using them so they remain fresh.

Filled cupcakes offer a layered taste and unique textural profile that feels professional. Plus, adding a filling expands your flavor combinations significantly. Add a fruit filling, chocolate, homemade caramel, pastry cream, or even traditional buttercream frosting — and you aren't limited to those options, either. Consider adding a smooth peanut butter filling to chocolate cupcakes to mimic a giant, fluffier peanut butter cup. Strawberry cream cheese filling in butter cupcakes is the perfect summer treat — level up this idea by finishing it with cream cheese frosting and garnishing it with fresh strawberry slices.

There are two standard ways to add a filling. The simplest option is to use a paring knife or apple corer to scoop out a small amount of cupcake at the top center, then fill the hole you created. You can also use a baking injector, which is my preferred method — if you don't have one, this cupcake injector and decorating icing set is a simple, affordable option. Poke the long, thin piping tip into the top center of the cupcake, gently inserting until you reach two-thirds to halfway down, then use light pressure to fill.

Store-bought cupcake mix instructions usually call for water. But, if you switch this out for full fat milk, you'll get a much richer flavor that brings you closer to the taste of a bakery-made cupcake. For a denser profile, you could opt for buttermilk instead, which offers a slightly tangy taste that balances the sweet flavors in your cupcake. Use this if you prefer mild sweetness and a light, fluffy texture.

And if you're dairy-sensitive, you still don't need to stick to water. Many milk alternatives will still elevate your cupcake's taste. I've personally used extra creamy almond milk with great results. Coconut milk is another option, as it imparts a rich, sweet taste to baked goods. Oat milk and cashew milk can also work in cupcakes. Make sure to tell your party guests if you use any of these nut-based milk alternatives, as these are common allergens they may not expect in cupcakes.

Another way you should stray from your cupcake mix's instructions is by subbing out the vegetable oil for butter. Using butter creates a denser, moister cake, and it tastes much better. To me, cupcakes (or other baked goods) made with vegetable oil taste a little off in a way I can't quite describe.

Unsalted butter is the best option by default, but there are a few situations where you may want to use salted butter or a combination of the two instead. For example, when I make salted caramel cupcakes, I use half salted and half unsalted butter to amplify the mild salty taste the recipe calls for. Use your best judgment as to whether a recipe benefits from the additional salt. I also recommend adding slightly more butter than the recipe requires of oil. For example, if the box says to add ¼ cup of vegetable oil, I'll usually add ⅓ cup of softened butter.

Mixing sprinkles into the cupcake batter won't change the taste much, except to infuse it with small, crunchy bits of sweetness. The hard crunch of the sprinkles also adds textural interest to contrast the light, fluffy cupcake and the smooth, creamy frosting. But, the best part is that you don't have to stick to standard rainbow or chocolate sprinkles. Today, there are dozens of sprinkles in various shapes, sizes, and colors, so you can choose an option that best suits your cupcakes.

I suggest using the Sprinklefetti sprinkles, which includes six varieties in a sectioned jar. There's a pink natural sweetheart mix that's great for anniversaries or Valentine's Day, or a natural pastel option that would be perfect for a birthday party. Of course, if you want to go the traditional route, you can't go wrong with rainbow sprinkles. It's worth keeping a few options in your pantry so they're available for last-minute needs — I usually stock at least three in the house at all times.

Changing the color of your cupcake batter is an easy way to make it visually interesting and better suited to your chosen theme. Like sprinkles, I like to keep some food coloring at the house so it's always there if I need it. If you don't already have some, I suggest this package of Watkins assorted food coloring. It's an affordable, effective option that produces vibrant colors with no artificial dyes.

You can even use multiple colors and create cupcakes with colorful swirls or layers. For layers, carefully add each colored batter into your cupcake liners using a small spoon. I recommend an untipped piping bag for swirls — this is an excellent piping bag option featuring a textured exterior for a better grip. Use a small baking spatula to place one color of batter against one side of the bag, then repeat on the other with a different color. Carefully squeeze the mixed batter into your cupcake tins and bake like normal.

Fruit can level up your store-bought cupcake mix by adding complexity to the texture, taste, and aesthetics of the final product. You can use dried, fresh, frozen, or canned fruit. Dried fruit will add a little crunch and concentrated sweetness to your cupcakes, while fresh fruit becomes soft and juicy during the baking process. Frozen fruit will leak juices into the surrounding cupcake, while canned fruit tends to incorporate with the batter a little better. If you do choose to use canned fruit, consider saving the juice it comes in and using it in the batter instead of water or milk.

Adding dried peaches to butter cupcakes with a little cinnamon creates sweet summer vibes. Meanwhile, fresh strawberries pair perfectly with chocolate cupcakes and cream cheese icing — a garnish of fresh fruit on top adds an additional layer of professionalism. Frozen blueberries complement the tangy sweetness of lemon cupcakes well, while canned peaches (with their juices) is an excellent option for vanilla cupcake mix.

Eggs are a crucial ingredient in baking because they hold everything together — they're essentially the glue of the baking world. Plus, because of their high fat content, the yolks add richness and depth to baked goods. When you add an extra egg to your store-bought cupcake mix, you're rewarded with a lighter, fluffier, richer dessert.

But since eggs are so crucial, what happens if you don't have enough for the recipe plus one? There are several potential egg substitutes you could use in a pinch, although I recommend running to the store for the real deal if at all possible. If a store run isn't in your future, consider using ¼ cup of unsweetened applesauce or mashed banana to replace one egg. Both work, but with small caveats. Applesauce will produce a slightly spongier cupcake than eggs, while bananas impart a bit of their flavor to the mix and make the cupcakes a little starchier.

Chopped nuts or baking chips can switch up the taste of your boxed mix and bring a little textural uniqueness to every bite. I like to roughly chop nuts before adding them because they're easier to chew and they spread throughout the cupcake batter more evenly. Walnuts have a buttery flavor that pairs perfectly with banana cupcakes. Roasted peanuts are delicious in rich chocolate cupcakes — top them with peanut butter frosting to really marry the flavors.

When choosing chocolate chips, I usually opt for semisweet because they add a rich flavor without being overpowering. However, dark chocolate chips provide a sharp bitterness that nicely contrasts with berry flavors. Milk chocolate has a sweet, mild taste that works well with simple vanilla cupcakes. Other baking chips to experiment with include peanut butter, peppermint, caramel, and white chocolate. In the winter, I love using peppermint chips in rich chocolate cupcakes and topping them with a toasted marshmallow frosting — it's like a mug of hot chocolate in cupcake form.

Instant pudding powder primarily adds cornstarch and extra sugar to your store-bought mix. This creates cupcakes that are moister, denser, and sweeter. To implement this tip, dump the powder in with the dry cupcake mix ingredients and combine. I add slightly more milk than the cupcake instructions call for to make up for it. 

This is yet another opportunity to balance and contrast tastes by experimenting with the pudding flavor — especially if you're adding it to plain vanilla cupcake mix, which is easily overpowered by other tastes. For example, consider incorporating butterscotch or pistachio instant pudding powder, or enhance the cupcake's flavor profile by pairing vanilla, lemon, or chocolate fudge instant puddings with mixes of the same taste.

If you want to really level up your cupcakes, make sure you have two boxes of instant pudding. Dump one into the cupcake mix and prepare the other for a complementary filling. Remember to refrigerate cupcakes if you use pudding in the filling, because it contains milk and can go sour if left at room temperature for too long.

Adding seasonings to your cupcake mix can quickly and easily elevate the taste and potentially create more visual appeal, depending on what you use. Cinnamon is the most common spice used in baking, providing a warm spicy taste balanced with an earthy sweetness and woody aromatics. Add cinnamon to your mix alongside canned apples for cupcakes reminiscent of homemade apple pie. You can also combine cinnamon and sugar to create a simple cupcake topping to use in lieu of frosting.

Other spices commonly used in baking include ginger, cloves, poppy seeds, allspice, and nutmeg, to name a few. Ginger provides cupcakes with a zesty warmth that you'll recognize from ginger snaps or gingerbread. Cloves have a sharpness that's often paired with other spices to season pies. Meanwhile, poppy seeds have a barely noticeable nutty flavor but add textural interest because they stay whole and are interspersed throughout the batter. Allspice and nutmeg are similar to cinnamon, except the former is much more fragrant, while the latter has a nuttier taste profile.

Looking for richer cupcakes that have a bold chocolatey taste? Skip the water, milk, or fruit juice and choose coffee instead. This strong bitter liquid helps elevate the taste of chocolate without additional sweeteners. If you're concerned about the caffeine in coffee, choose decaf or half-caf instead. You can use instant coffee if you prefer — add twice as much powder as you would normally use, because you want the coffee to be strong for maximum flavor enhancement. 

Although you can use instant coffee, I prefer to use a standard brewed option because I enjoy the flavor more. Make a pot that's a little more robust than you normally would for your morning cup of java. Once brewed, the coffee needs to be fully cooled so you don't accidentally cook the eggs in the batter. To hasten the process, I pour mine into a pitcher and place it in the fridge for about half an hour to an hour. Use the coffee in the same measurements called for by your box's instructions.

When making baked goods from scratch, sifting the dried ingredients is a standard step used by professionals and amateurs alike — and there's no reason to skip it just because your dry mixture comes from a box. Sifting before combining reduces the risk of chalky, powdery bits ending up in your finished product by creating a much smoother batter. 

There are a few types of flour sifters you could use, but my personal preference is this Bellemain flour sifter, which has a fine mesh filter and a rotary hand crank for easy use. It also holds 3 cups at a time, streamlining the process compared to smaller options. However, I also like (and own) this two-pack of stainless steel fine mesh sieves, which are made from durable materials and stack neatly in the cabinet. To use this second set, gently shake them back and forth as you tap the side with your hand, encouraging the dry ingredients to sift through.