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Basic White Cupcakes

Photo: Beth Dreiling Hontzas; Styling: Scott Martin
Prep time 10 mins
Bake time 25 mins
Cool time 1 hr, 10 mins
Yield Makes 2 dozen

Ingredients

  • 1 (18.25-oz.) package white cake mix with pudding
  • 1 1/4 cups buttermilk
  • 1/4 cup butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • Paper baking cups
  • Vegetable cooking spray

How to Make It

  1. Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

  2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.

  3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and let cool completely (about 1 hour).

  4. Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.

  5. Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread with Coconut Buttercream, and sprinkle with sweetened flaked coconut.