Vanilla Cupcakes

Makes 22
Prep 10 m
Bake 18 m



  1. 1 of 4 Heat oven to 350 degrees F. Line 22 muffin cups with white paper liners.
  2. 2 of 4 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. 3 of 4 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. 4 of 4 to cool completely before decorating.
Nutrition Information for Vanilla Cupcakes
Servings Per Recipe: 22
Per Serving: 140 kcal cal., 2 g pro., 20 g carb., 6 g Fat, total, 39 mg chol., 0 g fiber, 1 g sat. fat, 178 mg sodium