White Cupcakes with Buttercream Frosting

White Cupcakes

1 (18.25 ounce) box white cake mix (I like Duncan Hines)

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 (you'll need approx. 36).

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.

Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean. Makes about 36 cupcakes.

Buttercream Frosting

3 cups powdered sugar

1 cup butter, at room temperature

1 teaspoon vanilla extract

1 to 2 Tablespoons whipping cream

In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.

Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

Recipes from recipegirl.com