These vanilla cupcakes are so tasty you’ll win over anyone you make them for and no one will suspect they start with a box mix!
In honor of my friend, Stephanie, who was expecting her second baby earlier this month, I made these vanilla cupcakes (from entertain decorate celebrate magazine) for her baby shower at work.
To say they went over well is quite the understatement! They’re light and airy and didn’t make you feel like you just ate a brick when you’re done, like some cupcakes do. They’re topped with a whipped cream cheese frosting from Natasha’s Kitchen.
It has the tang of normal cream cheese frosting, yet incorporates home-made whipped cream, which fluffed it up and added to the overall lightness of the cupcakes. You could easily eat more than one of these cupcakes in a sitting, so it’s a good thing it makes 20!
I hope you give these a try the next time a sweets craving hits – you won’t be sorry!
- 1 (16.5 ounce) white cake mix
- ¾ cup water
- 2 Tbs. vegetable oil
- 3 egg whites
- ½ cup sour cream
- ½ tsp. vanilla extract
- frosting, link above
- Pre-heat your oven to 350 degrees. Place cupcake liners in 20 cupcake/muffin tins
- In the bowl of a standing mixer, add cake mix, water, vegetable oil and egg whites. Mix at medium speed until creamy and no large lumps of cake mix remain. Scrape down the bowl.
- Add sour cream and vanilla extract, mix until combined. Scrape down bowl to make sure everything is throughly combined
- Divide the batter between the cupcake liners. I used about ¼ cup for each one, about the exact size of my spring-loaded ice cream scooper.
- Bake for 18-20 minutes, until tops are lightly browned. Cool completely on a wire rack.
- Once cool, top with frosting, sprinkles and any other desired decorations