One of the best things about my Classic White Cupcakes is that they're some of the easiest to make- I've found that the best tasting ones come straight from the box. :) If you choose to make a homemade white cupcake, I'll post a vanilla cupcake recipe later that you can use, but I find that Duncan Hines Classic White cake mix makes the lightest and fluffiest white cupcakes. Whip up a batch from the box, add a smear of homemade frosting, and it tastes like you've slaved in the kitchen for hours.
Classic White Cupcakes:
- Box of Duncan Hines Classic White Cake Mix
- 3 eggs
- Vegetable Oil
Preheat oven to 350* F. Line 2 cupcake pans with paper liners (24 cupcakes). (Use mini cupcake pans and paper liners if desired, I did for this batch...)
Follow instructions on the back of the box, bake at 350* until cupcakes are slightly golden on top.
Remove to wire racks, allow to cool completely before frosting.
Marie's White Buttercream Frosting:
- 1 & 1/2 sticks of unsalted butter, room temperature
- 1 box of 10x Confectioner's Sugar (powdered sugar)
- 2 tsp vanilla extract
- 2 tbs whole milk
*Note: I love vanilla flavor, so I have a tendency to put more vanilla extract than most people. Just add the ingredients to taste, & get creative- I have a few ingredients I always add that make the frosting interesting, this is just the basic buttercream recipe. Also, If you want colored frosting, just add a few drops of food coloring until you reach the desired shade.