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
- 1 package white cake mix (regular size)
- 1 cup buttermilk
- 4 eggs
- 1/3 cup canola oil
- 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.
Originally published as Perfect Cake-Mix Cupcakes in Taste of Home
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