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.

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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.