Ramadan Cupcakes
A quick and festive way to celebrate Ramadan with cupcakes made from a boxed cake mix and easy toppings that kids can help with.
Ingredients
Cupcake Ingredients
- 1 box cake mix (any flavor you prefer) Can substitute with gluten-free boxed mix if needed.
- 3 large eggs Room temperature helps aeration.
- 1 cup water Room temperature.
- 1/2 cup vegetable oil Can substitute light olive oil or melted coconut oil.
Frosting and Decorations
- Frosting: store-bought or homemade (buttercream, cream cheese, or whipped topping)
- Decorations: sprinkles, edible glitter, or small fondant moons and stars for Ramadan
Instructions
Preparation
- Preheat the oven to the temperature listed on the cake mix box. Position the rack in the center.
- Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk the cake mix, eggs, water, and vegetable oil until the batter is smooth and uniform.
- Using a scoop or spoon, fill each liner about two-thirds full to allow room for rising.
Baking
- Bake on the center rack for 15–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the tray from the oven and let cupcakes sit for 5 minutes, then transfer to a wire rack to cool completely.
Decorating
- Once cooled, frost with your chosen frosting and decorate with sprinkles, edible glitter, or small fondant shapes to celebrate Ramadan.
Notes
For richer cupcakes, replace 1/4 cup water with 1/4 cup milk. For egg-free: use an egg replacer (follow package ratio) or substitute with 3/4 cup applesauce.