Cupcakes w/Buttercream Icing

By ginasheppard

Ingredients

• 1 box yellow Bakers Corner (Aldi) cake mix
• 1 cup flour
• 1 cup sugar
• 3/4 t salt
• 1 1/3 cups water
• 2 T canola oil
• 1 t vanilla extract
• 1 cup sour cream
• 4 large egg whites
• Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
• In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
• Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Preparation

Step 1

Buttercream Icing

3 cups powdered sugar
1 cup (2 sticks) butter, at room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Directions:
In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.