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Perfect Cake-Mix Cupcakes Recipe

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This is a wonderful firm cupcake developed to withstand the heavier cupcake decorations. Any cake mix will work, but avoid those that include pudding in the mix.—Karen Tack, Riverside, Connecticut

This recipe is:

Quick

Diabetic Friendly

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Perfect Cake-Mix Cupcakes Recipe

Prep: 10 min. Bake: 15 min. + cooling

Yield: 24 Servings

10 15 25

Ingredients

1 package white cake mix (regular size)
1 cup buttermilk
4 eggs
1/3 cup canola oil

Directions

In a large bowl, combine all ingredients. Beat on low speed until moistened; increase speed to high and beat 2 minutes longer.
Spoon half of the batter into a large resealable plastic bag; cut a 1/4-in. hole in corner of bag. Fill paper-lined muffin cups two-thirds full. Repeat with the remaining batter. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired. Yield: 2 dozen.

Nutritional Facts 1 cupcake (calculated without frosting and decoration) equals 134 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 168 mg sodium, 18 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Perfect Cake-Mix Cupcakes in Taste of Home December/January 2009

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Perfect Cake-Mix Cupcakes

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(1-1) of 1 reviews

Reviewed on Mar. 10, 2011 by christinekoula

I am sorry but without a picture and a recipe that makes absolutely no sense I don't know how this recipe made it onto the site. Unless it was an editing error it needs more info to make sense.