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Recipe Summary

prep:
10 mins
bake:
18 mins
total:
28 mins
Servings:
22
Yield:
22 standard-size cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Line 22 muffin cups with white paper liners.

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  • Follow the box instructions, putting all the ingredients in a large bowl, using the buttermilk in place of the water specified on the package, 1/3 cup oil and 4 eggs (instead of 3). Beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.

  • Spoon about half the batter into a resealable plastic bag. Snip a 1/4-inch corner from the bag and fill paper liners two-thirds full. Repeat with remaining batter. Bake 15 to 18 minutes, until golden and a toothpick inserted in the center comes out clean. Remove cupcakes from pan to a rack and allow

  • to cool completely before decorating.

Nutrition Facts

140 calories; fat 6g; cholesterol 39mg; saturated fat 1g; carbohydrates 20g; protein 2g; sodium 178mg.
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