Everything Cupcakes Recipe - Allrecipes.com
Everything Cupcakes Recipe

Everything Cupcakes

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"The sweet sibling of the Everything Bagel, these cupcakes will please all sorts of sweet tooth cravings! This is a great way to use up items in your pantry!"

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Ingredients Edit and Save

Original recipe makes 2 dozen cupcakes Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    1 hr 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Beat cake mix, water, canola oil, and egg whites in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and continue beating for 2 more minutes.
  4. Fold marshmallows, butterscotch chips, chocolate covered toffee, chocolate chips, and flaked coconut into the cake batter.
  5. Fill prepared muffin cups 2/3 to 3/4 full with batter.
  6. Bake in the preheated oven until cupcakes are golden brown and set, about 15 to 25 minutes.
  7. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  8. Fill a pastry bag fitted with a star tip with peanut butter.
  9. Gently insert star tip into the center of each cupcake; squeeze a small amount of peanut butter into the cupcake.
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Reviews More Reviews

Apr 25, 2012

These are a fantastic jumping off point to put your own spin on an "everything" cupcake. I changed up some of the ingredients (picky eaters at my house) so here goes: I used a yellow cake mix, applesauce instead of oil, unsweetened vanilla almond milk instead of water, and added white chocolate chips and m&ms. I also omitted the coconut and peanut butter. I made a simple cream cheese frosting. The picky eater LOVED them.

Apr 20, 2012

These were delicious and so much fun too! The only change I had to make was using a yellow cake mix instead of white b/c I bought the wrong one, lol. These had really great flavor and I really loved all of the add-ins! After piping on the frosting, I topped them w/ more mini chips, toffee pieces and butterscothch chips, just to make them look pretty. Will be making these again! Thanks for sharing. :)


8 Ratings

May 18, 2012

It didn't stay that long after I served it. Fluffiest cupcake ever with tons of fillings. Would surely satisfy anyone with sweet tooth.

Dec 28, 2013

By far my favorite cupcakes!!! I added peanut butter to the cake batter and didn't add marshmallows. Then topped with a chocolate buttercream icing. Omg incredible!!

Feb 18, 2013

This is an awesome recipe. I've made it numerous times and I think it is better with yellow cake mix versus white cake mix. It is also just as good (if not better) without frosting.

Dec 01, 2012

very good, will make again!

Jul 11, 2015

I put the chips in a small strainer straddling the mixing bowl. I sprinkled dry cake mix over the chips and sifted the remainder mix into the mixing bowl and continued following the recipe as listed. I folded the coated chips into the bowl as directed. As mentioned from other reviews, I doubled the cupcake papers. The "goodies" stayed suspended throughout the cupcake yet still super moist the extra paper was a good decision.

Sep 09, 2014

So delicious. Favorite cupcake ever. I did make the mix like this recipe said, not like the box said, including just using the egg whites even though I did use a yellow cake mix so it would have been okay to use the yolks. I just thought the cupcakes would already be rich enough so the whites seemed enough. I think that was a good call. These were light and fluffy. Other than the marshmallows, most everything gravitated to the bottom, but I got no complaints on that little treasure trove! Still, I think I have heard if you coat the denser chocolate and butterscotch items in flour it will stay up in the cake a little. Next time. Also USE TWO cupcake liners. These are so gooey in some spots mine stuck to the tin and tore apart. Didn't stop us from eating them, but I wanted them to be pretty too. I didn't bother to pipe in the peanut butter into the cupcake, seemed not appealing for some reason.


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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