Ingredients
The following ingredients have 27 Servings
- 18-19 oz box of white cake mix
- 1 cup all purpose flour
- 1 cup white sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup sour cream
- 4 egg whites
- VANILLA BUTTERCREAM FROSTING
- 3 cups powdered sugar
- 1 cup butter room temperature
- 1 tsp vanilla extract
- 1-2 Tbsp heavy cream
Instruction
- Preheat oven to 325 degrees. Place cupcake liners in cupcake pans.
- In a large bowl, or bowl of a stand mixer, whisk together cake mix, flour, sugar and salt. Add
- all remaining ingredients and beat with mixer for 2 minutes, or until well blended.
- Use ice cream scoop (or spoon that has been sprayed with cooking spray) to fill prepared
- cupcake tins- fill about 3/4 full.
- Bake about 18 minutes, or until toothpick inserted in center comes out clean.
- FOR THE BUTTERCREAM FROSTING
- 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.
