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Vanilla Cupcakes

Vanilla Cupcakes

Nutrition Facts
  • cal. (kcal) 140
Vanilla Cupcakes
  • Makes: 22 servings
  • Yield: 22 standard-size cupcakes
  • Prep: 10 mins
  • Bake: 18 mins at 350°F
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by 5 people
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Ingredients

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

Directions

  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 Information for Vanilla Cupcakes

Servings Per Recipe: 22
PER SERVING: 140 cal., 6 g total fat (1 g sat. fat), 39 mg chol., 178 mg sodium, 20 g carb. 2 g pro.

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