Lovely Vanilla Cupcake/Cake Mix - Bakerlita.Market

Lovely Vanilla Cupcake/Cake Mix Jump to Recipe ↓

by Andrea Witthoeft December 01, 2022 0 Comments

Lovely Vanilla Cupcake/Cake Mix

Who doesn't love the simple lovely classic Vanilla Cupcake/Cake? This is one mix that can create so many delicious recipes. Since Christmas is in 3 weeks, I have some festive recipes I cannot wait to share with you! Bringing homemade masterpieces to a Christmas party(or any occasion) this year will be that much easier.

These Lovely Vanilla Cupcakes are so simple to make! Add oil, milk, eggs, apple cider & vanilla and you have the PERFECT light & lovely vanilla cupcake. 

Watch my step-by-step video here:

Purchase your Vanilla Cupcake: https://bakerlita/lovely-vanilla-cupcake-cake-mix

Macros per one cupcake/with frosting:
(Recipe make 12 large cupcakes)
  • CALORIES: 310
  • NET CARBS: 4g
  • FAT: 28.5g
  • PROTEIN: 9g
  • FIBER: 11g


Ingredients in mix:

  • almond meal, monk fruit, coconut flour, psyllium husk powder, baking soda, baking powder & sea salt.


Lovely Vanilla Cupcake/Cake Mix Recipe

Dry ingredients:
Wet ingredients:
  • 4 free-run eggs - room temp
  • 118mL (1/2 cup) avocado oil
  • 118mL (1/2 cup) coconut milk -full fat
  • 2 tablespoon apple cider vinegar
  • 1-2 teaspoon pure vanilla extract
Vanilla Buttercream:
  • 1 cup grass-fed butter - room temp
  • ---sub for palm shortening to make DF
  • 1 pouch powdered sweetener
  • ---found in Vanilla Cupcake/Cake Mix
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325°F/160°C..
  2. In a medium bowl, pour the entire bag of Vanilla Cupcake/Cake Mix. (do not add the small bag of powdered sweetener - leave for the buttercream frosting) Step 11.
  3. Next, in a separate medium bowl, add all the wet ingredients. Whisk until well incorporated.
  4. Add the dry ingredients to the wet, and mix/whisk again until well incorporated.
  5. Using a rubber spatula, mix the batter until well incorporated.
  6. Line a cupcake tray with non-stick large parchment liners or a 6 -inch cake pan.
  7. Using a large cookie scoop, scoop out one level scoop into each cup.
  8. Bake the cupcakes for 25-30 minutes.
  9. Bake the cake for 45-60 minutes.
  10. Let cupcakes/cake completely cool to room temp on a cooling rack
  11. Vanilla Buttercream: Using a stand mixer bowl (whisk attachment) or an electric hand mixer, whisk butter & vanilla on high until the buttercream becomes fully white & airy. Sift the powdered sweetener on top of the buttercream, and whisk again until incorporated.
  12. Add buttercream into a piping bag with a piping tip. Starting at the edge of the cupcakes, swirl the buttercream into a mountain two and a half times to the top.
  13. When serving the cupcakes, make sure the frosting is at room temperature since it will harden when refrigerated.
  14. Store in the fridge in an airtight container for four to five days.

Blessings & #BakeTheBakerlitaWay

Andrea Witthoeft | Bakerlita

Andrea Witthoeft
Andrea Witthoeft


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