Whipped Vanilla Donut-Inspired Cupcakes
Ingredients
Scale
Cupcakes
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup oil (vegetable or canola)
- 1 cup buttermilk (substitute this in place of the water on the box)
Whipped Donut Frosting
- 1 cup (2 sticks) salted butter, softened
- 2 ½ cups powdered sugar
- ½ cup marshmallow fluff
- 2 tbsp powdered sugar donut glaze (recipe below)
- 1 tsp clear vanilla extract (or regular vanilla)
- 1–2 tbsp heavy cream or milk (optional, for texture)
Quick Donut Glaze (for frosting)
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Topping Ideas
- Dunkin’ Munchkins or store-bought donut holes, cut in half
- Optional: mini donut royal icing toppers or sprinkles for a playful finish
Instructions
Cupcakes
- Bake the cupcakes according to the directions on the box, swapping the water for buttermilk for an extra rich and bakery-style flavor. Let cool completely before frosting.
Whipped Donut Frosting
- Beat butter on medium-high speed until smooth and fluffy (2–3 minutes).
- Add powdered sugar, 1 cup at a time, beating well after each addition.
- Mix in the marshmallow fluff, vanilla, and 2 tbsp of the donut glaze.
- Beat on high for 2–3 minutes until light, whipped, and slightly glossy.
- Add cream or milk as needed for a fluffy, pipeable consistency.
Quick Donut Glaze (for frosting)
- Whisk everything together until smooth. Use 2 tablespoons of this glaze in the frosting above.