Don't just say it, bake it.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings


Duncan Hines®


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cupcakes Another Cupcakes Recipe »


Happy Hour Martini Cupcakes

Hello Cupcake Recipe shared by:
| Follow this Baker
  • Hands-On Time:1 Hour 45 Minutes
  • Total Time: 2 Hours 20 Minutes
  • Servings: 18 Servings
  • Rating:


Baking Instructions

  1. Preheat oven to 350° F. Pour ¼ cup Kosher salt into each cup of twelve jumbo muffin cups. Press a foil liner into a martini glass, folding over the excess foil and make foil smooth. Transfer the cone shaped liner into the salted muffin cup for support. Continue with the remaining liners.
  2. Prepare the cake mix according to package directions. Divide the batter evenly between the prepared cupcake liners. Bake until golden and a toothpick inserted in center comes out clean, 15 to 18 minutes. Transfer to a wire rack and cool completely.
  3. Cut the red spice drops into twenty ⅛" strips for the pimentos. Trim the flat ends of the green spice drops and press trimmed ends together to secure. Use a toothpick or paring knife to make a small hole in one round end of spice drop assembly. Insert the red spice drop piece into the hole as the pimento in the olive. Cut six of the thin pretzel sticks in half. Insert the cut end of pretzel on one side of twelve of the “olives”, insert the whole pretzel stick on the other side as the toothpick. Repeat with the remaining candies and pretzels (the extra olives are for the platter).
  4. When cupcakes are cool place in the martini glasses.
  5. Microwave the vanilla frosting in a 2 cup measuring cup, stirring frequently, until it is the texture of lightly whipped cream, 25 to 35 seconds. Pour some of the vanilla frosting on top of the cupcakes to just cover the top. Sprinkle the tops of the cupcakes with the sprinkles and the edible glitter.
  6. Arrange the cupcake martinis on a serving platter and insert the olive on the pretzel stick at an angle. Place the remaining candy olives in a small bowl in serving tray.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe


butter receipe fudge cake

butter receipe fudge cake

I baked this for St. Pat's day it was the dryest cake I have ever made I bought it because of the moist butter fudge on the box. I will never buy this again.

Cup cake liners

Cup cake liners

I spray just a little Bakers Joy Cooking spray to the bottom of my cupcake liner..make it easy when peeling off the liner.

Keep Exploring

Back to Top

New Products

Perfect Size For One

Cake Mixes


Perfect Size



Gluten Free







Comstock® and Wilderness® Fruit Fillings


Berry Medley








Fruit Toppers