This recipe is so versatile and you can use it to make cupcakes, a sheet cake, a bundt cake, or in two 9-inch round cakes.
Moist Yellow Cupcakes: (adapted from Kevin & Amanda)
1 box yellow cake mix
1 small package Jello instant vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 teaspoon vanilla exract
Preheat oven to 350 degrees F. Prepare cupcake tins with cupcake liners (this makes between 18-24 cupcakes); set aside.
Place all ingredients in a very large bowl. With an electric mixer, beat ingredients at low speed for 30 seconds and then at medium-high speed for 2 minutes. Batter will be thick.
Divide batter evenly between prepared cupcake liners (about 2/3 full). Bake for 18-23 minutes or until toothpick inserted in center comes out with a few moist crumbs.
Cool in pan for 10 minutes and then transfer to a wire rack to cool completely. Frost as desired.
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*If you need help with the recipe or have questions contact me @The Cake Bar
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