Cake Mix Or Scratch Bake For Cupcakes?!

Baking By debz1402 Updated 6 Jun 2014 , 4:44am by SystemMod1

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debz1402 Posted 19 Apr 2014 , 5:20pm
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Hiya just wondering what everyone uses to make their cupcakes. I have been making them from scratch but since getting a new cooker no matter what i do they come out crispy (only cupcakes though?!) so I have started using cake mix and they are turning out perfect everytime. I am still baking from scratch for large cakes but am sticking with the cake mix for cupcakes!


What do you like to use? 

11 replies
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MBalaska Posted 20 Apr 2014 , 12:04am
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I asked the same question when I first logged on............and found out that there are as many opinions as there are stars in the sky. Simply stated  it's   Whatever makes you happy.;-D:princess:


  • scratch only
  • box mix only
  • doctored box mix only
  • and a million combinations of all of the above

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shivh1986 Posted 20 Apr 2014 , 2:37pm
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AI only ever bake from scratch, but box mix is not hugely popular in the UK. I think use whatever you are comfortable with and whatever gives you the best results! X

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kparks2 Posted 20 Apr 2014 , 5:13pm
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Personally I do it from scratch because that is what makes, I feel, baker stand out from going to their local grocery or super store and it is more homemade.  Maybe do less time on the from scratch cupcakes?

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crazyface93 Posted 23 Apr 2014 , 10:59pm
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I usually do from scratch for all of my baking, but there are some awesome recipes I have that start with a box mix! The possibilities are endless.

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MBalaska Posted 23 Apr 2014 , 11:30pm
post #6 of 12

I have to admit Debz1402, that today I'm going to give an answer that I would not have given the day before--


up until now, every scratch cake I've made has translated pretty well to cupcakes.  However, this new scratch Devil's food cake recipe gave me a funny result.  Instead of baking three - 9" cakes.  I made two - 8" cakes and a dozen cupcakes.  Just to experiment (as I'm oft to do :roll: )


The cakes baked perfectly, but the cupcakes came completely out of the wrappers.  When they were cooled they had completely pulled away.  So I picked them up and put them in new fresh paper liners and frosted them.  No harm done I guess.  The cupcake was soft, spongy, tender, rich, and tasted great.  I think I'll stick to making full sized cakes with this recipe, and continue to make my chocolate cupcakes with the Hershey's Chocolate cake recipe on the cocoa box.     Live and learn.

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LoveonCloudCupcake Posted 26 Apr 2014 , 9:23pm
post #7 of 12

AI bake all of my cakes from scratch except a select few that I haven't perfected yet with a scratch recipe. Like my dreamsicle cupcakes. I use DH orange supreme & for my Italian Cream cake or cupcakes I use DH coconut cake mix as the base. Those are the only two I can think of. Everything else scratch. I prefer this way because I can taste a difference personally. I have had many cakes by people around here that are so well decorated but are just a pretty boxed mix. While it works for some it doesn't work for others. I wouldn't feel like a baker if I did all my cakes from WASC and what not.

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Paperfishies Posted 29 Apr 2014 , 2:00am
post #8 of 12

I bake from scratch only.

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annagon Posted 29 Apr 2014 , 11:25pm
post #9 of 12

Scratch only.  I just don't trust what's in box mixes.

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Jeff_Arnett Posted 22 May 2014 , 3:29pm
post #10 of 12

Curious...did they bake full height?  Over the years lots of people have postulated many reasons why cupcake separate from the liners, often citing wet batters as the culprit.  But some research has actually shown that if the cakes don't bake to the full height of the liner and its a recipe that tends to shrink some, they will separate easily. 

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Nani25 Posted 6 Jun 2014 , 2:32am
post #11 of 12

I am one of those box bakers. Not because i want to be, i would love to know how to bake scratch and be able to create exciting unique flavors but I have tried several times from scratch and have never liked the results- heavy, dense, dry. I can't imagine trying to figure out how you could make each cake layer consistent for a wedding cake.


I also think geography is in play. I'm in AZ where everything is casual. We don't have quaint bistros, cafes and bakeries. Most everything is super market or mass produced. It seems to me many scratch bakers hail east of here! That's just my opinion and theory as to why we don't see more or expect more. Or maybe I live under a rock and have no culture. 


In any event if any of you scratchers would share some basic recipes I'd be happy to try one. For the life of me I'd would love to make just 1 scratch cake and be pleased. 



thanks in advance- 

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SystemMod1 Posted 6 Jun 2014 , 4:44am
post #12 of 12

This thread and questions like this has been asked and answered many times prior, please use the search function for opinions.  Thank you.

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