Best Cupcakes Ever

By srumbel

Here’s a recipe that takes a boxed mix and turns it into a much better flavored cake to make the BEST CUPCAKES EVER. It gets rave reviews from all who try it. The recipe can also be used to make a layer cake (see notes below). My go-to frosting recipe for cakes and cupcakes can be found here. The frosting for these cupcakes is Wedding Cupcake Buttercream
from recipegirl.com

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.

KITCHEN COUNTER

Makes 36 cupcakes.