Vanilla Cupcakes
Starting with a white cake mix, these vanilla cupcakes are quick and easy to make. Adding instant vanilla pudding and a homemade frosting gives them the perfect moist and decadent texture.
Ingredients
Cupcakes
- 1 box white cake mix
- 3.5 ounces instant vanilla pudding
- 4 eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup milk
Frosting
- ½ cups butter room temperature
- 3 cups powdered sugar
- 1 tablespoon vanilla
Instructions
- In a mixing bowl, whisk together cake mix and vanilla pudding.
- In a separate bowl mix together eggs, oil, milk and sour cream.
- Add wet ingredients into dry ingredients.
- Divide batter among 24 cupcake liners. Fill each cupcake liner half way with batter.
- Bake at 350°F for 20 minutes. Remove from oven and let cool.
- While the cupcakes are cooling, make the frosting.
- In a stand mixer fitted with the whisk attachment, combine butter, powdered sugar, and vanilla. Turn on low and mix until all the powdered sugar is mixed into the butter. Turn on high and whip for 30 seconds until the frosting is light and fluffy.
- Frost cupcakes, and top with sprinkles.
Notes
To change the color of the frosting, simply add a drop or two of food coloring to a bowl of frosting and stir to combine.
Make sure your ingredients are at room temperature to keep your batter an even consistency.
Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.
If you want a bakery perfect swirl of frosting on top, use a pastry bag or fill a
Ziploc bag with frosting, snip the corner off, and use it as a piping bag, going in little circles to create a swirled design.