White Sour Cream Wedding Cake Cupcakes
Easy recipe for cupcakes that uses cake mix, flour, sugar and other ingredients to extend the mix. Makes box cupcake taste like scratch!
Servings: 30
Ingredients
- 18.25 ounces of white cake mix
- 1 cup 4.5 ounces all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoons salt
- 1 1/3 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sour cream room temperature
- 4 large egg whites
Instructions
- Preheat oven to 325 degrees F. Line muffin tin with 30 paper liners.
- In a mixing bowl, combine all the dry ingredients and stir well. Add the remaining ingredient and stir to mix, then beat with a mixer for about 2 minutes or until smooth and creamy. Fill the cupcake liners a little more than half full. Drop the pans lightly on the counter to bring air bubbles to the top.
- Bake on center rack or center rack and lower rack (changing racks halfway through if using two racks) for 22-25 minutes or until cupcakes spring back when lightly touched and are slightly brown around the edges.
Notes
Yield will vary depending on what size cupcake liners you use.