Muffin mix question for all of you bakers................

[maslex]

I have a party to go to in a couple of weeks (pot luck). I have a couple of boxed muffin mixes that I'd like to bake up. But I'd like to make them into cupcakes instead of muffins. Is there anything that I have to do with the batter when making them or is it as simple as putting some frosting on them? They are maple flavored muffins and I'd like to do a maple frosting. Any good frosting recipes that you'd like to share? Thanks!

 

[Imzadi]

I think the batter stays the same. But, you may have to adjust the baking time and temperature, so they don't burn as cupcakes, as they will be smaller. Each one probably bakes a bit faster by 5-10 minutes, and you may have to turn down the temperature a little. So, keep an eye on them towards the end. Also, check to see if there are directions on the side of the box.

 

[SirDuff]

Why would cupcakes be smaller than muffins? I use the same tins and liners.

The texture is the same, usually, but the size isn’t different (though of course there is variation within each thing).

 

[TiggerTrigger]

For your buttercream, you could probably just do a traditional American butter and sub maple syrup for the usual vanilla, although, I know some people use natural maple flavor in to of that to amp up the maple flavor without throwing off the ratios for your wet to dry ingredients.

 

[Imzadi]

Why would cupcakes be smaller than muffins? I use the same tins and liners.

The texture is the same, usually, but the size isn’t different (though of course there is variation within each thing).

I've always seen muffins mounding over and having bigger tops than cupcakes. Like cupcakes are usually only filled maybe halfway up the tin or liner. This way they have more room at the top for a swirled frosting if one wants. Meanwhile muffins have bigger tops, so maybe they fill the tins or liners 3/4 full. But it comes down to personal preference.

 

[_19disnA]

My impression is that muffins tend to be more dense than cupcakes. Banana bread would be a good example, much more dense than the typical white or chocolate cake mix. Most cupcakes are simply cake batter, baked in a muffin pan instead of a cake round. Paper (or foil) liners inside the muffin pan will make it easier to remove them when the baking is complete and easier to transport. I have only seen 2 sizes of muffin pans, typically the regular size pan makes 12 cupcakes, while the tiny ones make 24 very small ones.

Cupcakes you typically find in bakeries have a LARGE amount of frosting on top. If making at home, I don't find all that extra frosting to be necessary. Who is going to know you started with a 'muffin mix' if you don't tell anyone? I wouldn't try to doctor the recipe or the results may not be what you expected.

 

[ronandannette]

My impression is that muffins tend to be more dense than cupcakes. Banana bread would be a good example, much more dense than the typical white or chocolate cake mix. Most cupcakes are simply cake batter, baked in a muffin pan instead of a cake round. Paper (or foil) liners inside the muffin pan will make it easier to remove them when the baking is complete and easier to transport. I have only seen 2 sizes of muffin pans, typically the regular size pan makes 12 cupcakes, while the tiny ones make 24 very small ones.

Cupcakes you typically find in bakeries have a LARGE amount of frosting on top. If making at home, I don't find all that extra frosting to be necessary. Who is going to know you started with a 'muffin mix' if you don't tell anyone? I wouldn't try to doctor the recipe or the results may not be what you expected.

Yeah, muffins are not cupcakes and vice versa. A muffin will be much denser, which isn't necessarily bad, just different. OP, if you want to do cupcakes, why not just get a box of cake mix? One box will make 2 dozen proper cupcakes with no more fuss or muss than the muffin mix. Or alternately, just make muffins and maybe top them with a little streusel topping or chopped nuts & coconut or similar, before baking to fancy them up a bit? Personally, I don't think a muffin would be great with icing on it.

 

[maslex]

Yeah, muffins are not cupcakes and vice versa. A muffin will be much denser, which isn't necessarily bad, just different. OP, if you want to do cupcakes, why not just get a box of cake mix? One box will make 2 dozen proper cupcakes with no more fuss or muss than the muffin mix. Or alternately, just make muffins and maybe top them with a little streusel topping or chopped nuts & coconut or similar, before baking to fancy them up a bit? Personally, I don't think a muffin would be great with icing on it.

I could get a cake mix but I already have 2 of muffin mixes that I want to use up (plus it's a maple flavor) and I've never seen a boxed maple flavor cake mix. Maybe I could just make them and put a streusel on top. that sounds good too.

 

[LoveDaisy]

You can frost a muffin but it won’t be a cupcake. The texture and sweetness will be different. If you bring them I would say they are muffins and not cupcakes, they taste different and people’s expectations will be different based on what you call them. I regularly make apple crumb muffins. If you want to add the crumble 1/3 cup brown sugar, 1 tablespoon flour, 1/8 teaspoon cinnamon, and one tablespoon butter makes enough for 12 muffins.

 

[unrequited23]

If you want the muffin mix to be lighter and more cake-like, you could probably separate your eggs, whip the whites and fold into the batter at the end. I would make a cream cheese frosting and dust them with cinnamon sugar.

 

[TwoMisfits]

I could get a cake mix but I already have 2 of muffin mixes that I want to use up (plus it's a maple flavor) and I've never seen a boxed maple flavor cake mix. Maybe I could just make them and put a streusel on top. that sounds good too.

If I had two maple flavor muffin mixes, I would never make cupcakes nor would I ever frost them. That won't be popular.

Instead, I'd peel and grate 2-3 apples (or pears) per box, reducing the water needed by 1/4 to 1/2 cup, depending on size and type of apples. I'd also add a TB of real maple syrup to the batter (b/c maple "flavor" does not mean ACTUAL maple syrup).

Then I'd make apple (or pear) maple muffins as a fall treat (you can also trade canned pumpkin about 1 for 1 with water (still add some water b/c pumpkin is thicker) and add some fall spices for a pumpkin maple muffin).

The bake for a muffin with added apple is usually 3-10 minutes more than the box baking instructions. You need to dry the fruit out, which takes longer than drying out water.

I've done a million "add fruit" adjustments to muffin mixes over the years - it's all about making sure the wetness and stir feel is the same as the box before you add it to the cups.

 

[NannyBeBe]

Maple Buttercream Frosting:

4 cups confectioners’ sugar

1 stick butter (not margarine), softened and at room temperature

1 tsp. maple flavoring

Milk, as needed



Place the butter in a mixing bowl. (I use my stand mixer).

Add 1 cup sugar and mix until well blended.

Add another cup of sugar, the maple flavoring, and 1 T. milk; mix well again.

Add the remaining 2 cups sugar, one at a time, and milk as needed (a little at a time) to reach desired spreading consistency.

 

[focusondisney]

Agree with the others, putting frosting on a muffin does not make it a cupcake. Definitely a different density & sweetness level. If you really want to use your muffin mix, make sure your host knows you’re bringing muffins, not a dessert. Also, your idea of a streusel is much better than a maple frosting. Your 2 different maple flavors may not really work well together. Usually when there’s an unusual flavor cupcake or cake, a complimentary flavor frosting is used, not the same flavor.

 

[TwoMisfits]

Another idea (if you don't like the fruit add)...I didn't think of it, b/c I can't eat tree nuts anymore, but these would be popular...

Do a maple pecan muffin - chop up toasted pecans and add directly to the batter and/or make a streusel with them for the top. In this case, I still add some real maple if your mix doesn't have any...

 

[SirDuff]

I've always seen muffins mounding over and having bigger tops than cupcakes. Like cupcakes are usually only filled maybe halfway up the tin or liner. This way they have more room at the top for a swirled frosting if one wants. Meanwhile muffins have bigger tops, so maybe they fill the tins or liners 3/4 full. But it comes down to personal preference.

I guess - I make my muffins and cupcakes pretty similar in size though (though I guess it's because I tend to make smaller muffins) But I think that the bigger issue is, as others have pointed out, muffins and cupcakes are not the same.