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
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES: 24 servings

Ingredients

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

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.

Directions

  1. In a large bowl, combine all ingredients. Beat on low speed until moistened; increase speed to high and beat 2 minutes longer.
  2. 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.
  3. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired. Yield: 2 dozen.
Originally published as Perfect Cake-Mix Cupcakes in Taste of Home

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.

Reviews for Perfect Cake-Mix Cupcakes

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Reviewed Mar. 10, 2011

"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."

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