Servings 16 cupcakes
Ingredients
- 1 (13.25-oz.) box yellow cake mix
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
- In a large bowl, whisk together all ingredients until the batter is smooth.
- Fill the cups 3/4 full with batter. (Note: This recipe yields about 16 cupcakes.)
- Bake the cupcakes until a toothpick inserted comes out with a few moist crumbs, 14 to 18 minutes.
- Remove the cupcakes from the oven and allow them to cool completely in the pan before removing and decorating as desired.
Notes
- You can use any flavor of cake mix, from chocolate to lemon, to create different cupcake varieties. Just make sure it’s 13.25 ounces.
- Decorate the cupcakes with chocolate buttercream frosting or your favorite frosting.
- Storing: Store cupcakes in an airtight container at room temperature for up to 3 days.
- Freezing: Unfrosted cupcakes freeze beautifully! Let them cool completely, then place them unwrapped on a sheet pan for 30 minutes to flash freeze. Once firm, wrap each cupcake in plastic wrap and store them in freezer bags for up to 3 months. Thaw at room temperature and frost once fully thawed. Note they may be slightly moister when thawed.
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