Monday, May 6, 2013

Amazingly Moist and Fluffy Cupcakes

O box mixes. What a wonderful thing that these little gems are. Really, they make pretty good cakes for how effortless they are. Recently my sister came upon this Jazzed Up version of a cake mix, and she was freaking out! It is her new favorite recipe, she made it 3 times in one week! So, naturally, I had to give it a shot. I MIGHT have made it twice this week already! The cupcakes are so moist and fluffy, while being dense at the same time. It is really impressive for just adding a few ingredients to a cake mix! I hope you enjoy it as much as we have, and try the cream cheese frosting on top that I posted last week, you won't regret it!

Amazingly Moist and Fluffy Cupcakes

1 (18.25 ounce) box white cake mix (you might need 2 mixes)
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Preheat oven to 325°F. Place cupcake liners in cupcake pans, or if making a cake, grease 9x13 inch pan.
In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
If making cupcakes, fill prepared cupcake tins, and  fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
If making a cake preheat oven to 350, pour all of batter into prepared 9x13 inch pan, and bake for 30-33 minutes, or until toothpick inserted in center comes out clean.

*Note: Most companies have downsized the size of their cake mix. I recommend buying a 2nd mix and adding in the missing ounces to the first box. Some people have had success with just a small mix, however.

Makes 1-9x13 inch cake or 36 large cupcakes
Recipe from

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