The Hubster ™ would say that I’m a bit of a food snob. I pride myself on making most of our meals from scratch. Most of the time, I find meal kits or pre-processed food to be over priced, overly salty or sugary and/or not to my taste.
As far as baked goods go, I usually find scratch made to be so far superior to mixes that for most items, I wouldn’t dare use a mix. Brownies? I’ve got a kick ass recipe for that. Cookies? I make one of the best chip cookies EVAR. Scones? My buttermilk scones are the best ever. Breads? I love baking breads and experimenting with them. In fact, here’s a batch of bagels I made over Memorial Day weekend 
I know that I’m perfectly capable of making my own cake from scratch. I’ve done it before dozens of times. Chiffon cakes, honey cakes, devil’s food, chocolate, vanilla…. Name it and I’ve probably made it.
But for some reason, I succumb to the siren song of cake mix and canned frosting whenever the fancy to make cupcakes strikes. There’s something oddly satisfying about the mindlessness of it all, being able to pour everything into the mixer, spoon it into the pan and have it come out yummy and delicious with little effort.
When it comes right down to it, cupcakes are tasty, no matter what.
