Vanilla Cupcakes

Vanilla Cupcakes
Servings: 22 Yield: 22 standard-size cupcakes Prep 10 mins Bake 350°F 18 mins


  • 1 18 1/4 ounce box French vanilla cake mix
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 4 large eggs

Make It

1. Heat oven to 350 degrees F. Line 22 muffin cups with white paper liners.

2. 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.

3. 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

4. to cool completely before decorating.

Nutrition Facts

Servings Per Recipe: 22; Amount Per Serving: cal. (kcal): 140, Fat, total (g): 6, chol. (mg): 39, sat. fat (g): 1, carb. (g): 20, fiber (g): , pro. (g): 2, sodium (mg): 178, Percent Daily Values are based on a 2,000 calorie diet.