BASIC WHITE CUPCAKES
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One 18.25 ounce package white cake mix with pudding
1¼ cups buttermilk
¼ cup butter, melted
2 large eggs
2 tsp vanilla extract
½ tsp almond extract
1. Preheat oven to 350°F. Line two 12-cup cupcake tins with cupcake liners.
2. Beat all ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
3. Coat paper muffin cups with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
4. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
Yield: 24 cupcakes
Recipe Source: Southern Living
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RATE THIS RECIPE[ratings]
“Nice doctored up cake mix recipe. These taste a bit like angel food cupcakes.”
-San Diego, CA
