- 36
Ingredients
- 1 box white or yellow cake mix
- 1 cup all-purpose flour
- 1 cup granulated white sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 2 Tbsp vegetable or canola oil
- 1 tsp vanilla extract
- 1 cup sour cream
- 4 large egg whites
Preparation
Step 1
Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36). If your cupcake liners are not waxy, spray them lightly with nonstick spray.
In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with hand mixer or whisk for 2 minutes, or until well-blended.
Use ice cream scoop to fill prepared cupcake tins; fill no more than ¾ full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
COOK'S NOTE
*Use a standard brand like Betty Crocker or Duncan Hines for best results.
*Use egg whites if you’re making white cupcakes (if you’d like them to be as white as possible), but you can use whole eggs if you’re making yellow cupcakes.
*You can also use this recipe to make cake. Pour into three greased and floured 8 or 9-inch round cake pans. Bake until toothpick inserted in center comes out clean.