This is an absolutely fabulous doctored up cake mix recipe...one of my favorites. These turn out delicious, moist and fluffy cupcakes - perfect for holding buttercream frosting with a little cream cheese added to it.
Makes 24 cupcakes
1 (18.25 oz.) box white cake mix (I use Duncan Hines, but you'll have to add 1/4 cup more from a second box because they made the boxes smaller
1 c. flour
1 c. sugar
3/4 tsp. salt
1 1/3 c. water
2 Tblsp. oil
1 tsp. vanilla and you can also add 1 tsp. almond extract if you want to go that route
1 c. sour cream (light is ok)
4 large egg
Preheat oven to 325 degrees. Place cupcake liners in pans.
In a large bowl, whisk together cake mix, flour sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
Use ice cream scoop to fill prepared cupcake tins - fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
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