Everything Cupcakes

Everything Cupcakes

Made  times
MrsFisher0729 140

"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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1 h 35 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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, ...

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 l...

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

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!!

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.

very good, will make again!

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 li...

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 ha...

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