Ingredients

The following ingredients have 20 Servings
  • 15 ounce box white or yellow cake mix
  • 3.9 ounce box instant vanilla pudding (, dry)
  • 1 Tablespoon ground cinnamon
  • 4 eggs
  • 3/4 cup canola oil
  • 3/4 cup warm water
  • 8 ounces sour cream
  • 5 ounces cream cheese (, softened)
  • 1/4 cup salted butter (, softened)
  • 2 cups powdered sugar
  • 1-2 teaspoon vanilla extract (, more as needed)
  • 1 teaspoon ground cinnamon

Instruction

  • Preheat oven to 325°F. Line cupcake liners in 2 muffin pans. 
  • In a large bowl, combine the cake mix, vanilla pudding and cinnamon. Stir until combined. 
  • Next mix in the eggs, canola oil and water. Then stir in the sour cream. Do not over mix the batter or they will sink.
  • Pour the batter into the liners (about 3/4 the way full). Bake for 20-25 minutes, or until a toothpick comes clean. Be careful to not overcook. 
  • Remove from oven and allow to cool on a cooling rack. Wait to frost until cooled completely. 
  • Combine the cream cheese and butter in a bowl and mix with an electric beater until smooth. Then add the powdered sugar, vanilla and cinnamon. Mix until creamy. Taste and add more cinnamon or vanilla, if desired. If it's too thick, add a Tablespoon of milk. If it's too thin, add more powdered sugar.
  • Place in a frosting bag and frost cupcakes as desired. Store in a covered container for up to 3 days in the refrigerator.