Best Ever Mock-Homemade Memorial Day Cupcakes


memorial day cupcakes Memorial Day weekend is the official start of summer. For many of us, it means time spent with family and friends. It also means food. Why not make these super easy cupcakes to add to the festivities? This doctored-up cake mix recipe will have your guests coming back for seconds. They will never know you used a mix! This has been my secret weapon for over a decade. It is fail-proof and makes perfect cupcakes every time.



You can use any flavor cake mix for this recipe, even chocolate! I do suggest using as traditional a mix as possible. I use Pillsbury’s traditional cake mixes.

1 boxed cake mixes

1 boxed pound cake mix

1 packet of Dream whip (found by the Jell-O in the store)  cake mix

6 whole eggs

1 2/3 cup cold water

½ cup oil

**if using chocolate mix, I suggest ¼ cup dark cocoa powder and 1 tsp of vanilla extract added to the mix



Add all ingredients to a mixing bowl. Mix together for 4 minutes. Don’t skimp on mixing time!

Let rest for at least five minutes. I suggest pouring batter into a clean gallon Ziploc bag and cutting the tip off to pipe the batter into your cupcake tin, lined with cupcake papers.

Bake at 350 for about 15 minutes or until a toothpick comes out clean with poked into the middle of the cupcake.

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Best Ever Frosting Recipe 

Don’t buy store bought frosting with homemade is so easy and tastes amazing!

1 cup soft butter (Salted)

1 cup Crisco

2 tsp Vanilla Extract

2 pounds of powder sugar

3-5 Tablespoons of milk or water


Cream butter and Crisco till blended together. Add Vanilla Extract.

Slowly add the powder sugar, a small amount at a time. Make sure to mix each addition thoroughly before add the next batch of powder sugar. Scrape down the sides of the bowl after each addition.

The mixture should look dry and crumbly by the time you add the last addition of powder sugar. This is important. If the mixture still looks creamy, add small amounts of extra powder sugar till it resembles pie dough.

Slowly add the liquid (milk or water) tablespoon by tablespoon till the mixture becomes creamy again. Mix thoroughly between liquid additions.

If the mixture is still too stiff, add corn syrup to thin. Adding too much liquid will ruin your frosting.

**Frosting will stay fresh in an air-tight container, in the fridge for up to 2 weeks.




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Sarah E. Pearsall received her MFA in creative writing from Florida International University. She and her family moved to the Tampa Bay area in May of 2015 from West Palm Beach, FL and is currently a writing instructor at the University of South Florida and a freelance food writer. Mom to two delightfully unique boys, one on the autism spectrum, Sarah is deeply passionate about autism awareness and education. As a special needs homeschooling family, Sarah hopes to bring her experiences as a mom to her writing and share them with others going through the same things.