Vanilla Cream Cupcakes

Vanilla cream cupcakes with sprinkles. Photo by Kelly Ann Senyei.

This cake batter recipe is the standard recipe I use for all of my baking. It can be altered in an endless number of ways to make everything from bundt cakes to cinnamon coffee cakes to mini cupcakes. I adapted this vanilla flavored recipe from a recipe in one of my favorite cookbooks, The Cake Mix Doctor. And while the base of the batter is from a box, the added ingredients help transform routine cupcakes into stellar sweets. Swap in devil’s food cake mix for an equally as satisfying chocolate version.

Vanilla Cream Cupcakes

Yield: 1½ dozen

Prep Time: 10 min

Cook Time: 20 min

Ingredients:

1 package yellow cake mix
1 cup sour cream
1/3 cup vegetable oil
¼ cup water
¼ cup sugar
4 large eggs
1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350°F.

In a mixmaster, combine the cake mix, sour cream, oil, water, sugar, eggs and vanilla.

Blend the ingredients together on low speed for one minute.

Pour the batter into cupcake cups or into a greased bundt pan.

Bake the cupcakes for 15-20 minutes, or until the tops are golden brown and spring back when lightly pressed (if using a bundt pan, bake the cake for 50-55 minutes).

Remove the cupcakes and allow them to cool before frosting or dusting with powdered sugar.


      

10 Responses to “Vanilla Cream Cupcakes”

  1. #
    1
    !SuNsHiNe! — June 10, 2009 at 5:54 pm

    I just got one of these pans and i love them. tho only thing is i would love a single, double or triple choclate recipes for it. plse tell me if you have some.

  2. #
    2
    Catherine Brown — July 22, 2009 at 5:04 pm

    Hi! My cousin’s wife made these for a graduation party & we were all basically in awe of them. :) I was trying to find the cookbook you mention, “Just the Basics,” just out of curiosity, and am having trouble. Does it have a subtitle, or who is the author, or…? Anyway, delicious cupcakes! I’m making them for the in-laws’ visit this weekend & hope they turn out as well for me as they did for Maria. Thanks!

  3. #
    3
    Kelly Senyei — August 12, 2009 at 10:43 pm

    Thank you for your comment, Catherine! I’ve updated the post to include a link to The Cake Mix Doctor’s site, where you’ll be able to find additional recipes and tips.

    Happy baking!

    Kelly
    Founder, Just a Taste

  4. #
    4
    carol — November 18, 2009 at 5:46 am

    hi im making a giant cupcake for my daughters birthday and live in Australia – what size cake mix should i use for this recipe most of ours ar in grams thanks

  5. #
    5
    Aubrey Gustaveson — January 24, 2011 at 10:55 pm

    Simply a smiling visitant here to share the love (:, btw great style and design .

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    6
    Brittany — April 4, 2014 at 4:45 pm

    It says 1 package of box mix, but I seeing that there is a difference I cake mixes. Duncan Hienz is 16.5 oz mix and Pillsbury is 15.25. Do you think it will make that big of a difference?

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