Crock-Pot Cupcakes

Crock-Pot CupcakesSo this took a bit of practice to get them, well, not sure if I want to say perfected, but looking cupcake worthy.  But they tasted good the entire time!  So as I made batch after batch (cause it’s not like you can make a huge batch, you can only fit a few in at a time!) I figured out what worked well and what didn’t.  My kids liked them all and begged to eat them for days until I was done, they were decorated and we could EAT THEM.  They tasted great.  This recipe is a little unique in that it’s less about the ingredients and more about HOW to do it in the crock pot.  I used a basic cake box mix and back of the powder sugar recipe for the frosting.  So call me Miss Original, except I made cupcakes, in a crock!

Crock-Pot Cupcakes

Rating: 41

Prep Time: 25 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 55 minutes

Yield: 18

If you have a 3 pot crock-pot, this would be perfect you could get done so quickly! The larger the crock the faster you can go. Be sure to not let the actual wrappers touch the sides of the crock-pot, as they will burn. This is why I used the pyrex as I eliminated that issue and could steam them as well. I used two wrappers, because these have a tendency to make a bit of a mess if they cook over the top, using two wrappers, helps you pull one off remove the excess and you have a much nicer looking cupcake underneath. Once these have been frosted, (if you use the recipe I included) they need to be refrigerated.


Basic Yellow Cupcake Mix (I used Pillsbury)
Ingredients needed to make that mix (you will follow the mix directions for cupcakes exactly, other then putting it in an oven)
Cupcake Wrappers
Pyrex containers (I used an 8 piece 1 cup size 250ml found at Walmart)
Frosting Ingredients
1 lb Powder Sugar (3 and 3/4ths Cup)
1/2 Cup Butter Softened
3-4 Tablespoons of Milk
1 Tablespoon of Vanilla
Food coloring as desired.


  1. Make Yellow Cake per instructions on box.
  2. You will begin to fill a few of the wrappers, I would double wrap them, filling them 3/4ths of the way up or so, but not too high.
  3. Pour about an 3/4ths inch or so of water into the crock.
  4. Put the Pyrex containers holding the wrappers directly into the crock.
  5. You can also use larger Pyrex containers that fit into your crock, the wrappers are not going to come out looking perfect regardless, often they get a little misshapen, but taste good just the same.
  6. If you really want to go all out you can attempt to find the silicone kind and then cut into them to make them fit a crock.
  7. The moisture is really what makes these stand out from other cupcakes. These will not be beautiful cupcakes, but the taste will be different, and in my opinion, better then a traditional one because they are so much dense from the humidity created in the crock.
  8. Use some kind of utensil to prop the lid open a titch.
  9. Do not try and use a trivet, did that with one batch, and they would not cook.
  10. Cook on High for 3 hours, then check.
  11. On average I cooked them for 3 1/2, but 4 hours was too long.
  12. Frosting instructions: With an Electric Mixer Mix Powder Sugar, Butter, Milk and Vanilla for 2 minutes on low until creamy. If it seems stiff, add a titch more milk.
  13. Since I did Green and Yellow Frosting I took out a few scoops of it for the yellow and could add a few drops of yellow and hand mix.
  14. For the Green I had to add a ton of green to get that color.
  15. You will want to continue to use the mixer when trying to get that dark of a color, add some drops, mix, add some more drops, mix.


I have included in the prep, both the cupcake and the frosting prep.

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  1. Christina says

    so cool!

    I wonder if using those individual silicone cupcake molds might make it even easier?

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