Bakery-Style Cupcakes 🧁✨
Ingredients:
For the cupcakes:
1 box white cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
3/4 cup vegetable oil
1/2 cup milk
1 cup sour cream
For the frosting:
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tablespoon vanilla extract
2-3 tablespoons milk (as needed for consistency)
Directions:
Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
In a large bowl, mix the cake mix and pudding mix together.
Add eggs, vegetable oil, milk, and sour cream. Beat until smooth and creamy.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the butter until fluffy. Gradually add powdered sugar and vanilla, mixing until smooth.
Add milk, one tablespoon at a time, until desired consistency is reached.
Pipe or spread frosting onto cooled cupcakes and enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 18 cupcakes
Tips:
For extra fluffy cupcakes, don’t overmix the batter—just mix until combined.
Chill the frosting for 10 minutes before piping for a firmer texture.
