White Wedding Cupcakes
Created by MuggsnMuffins on September 28, 2014
- Servings: 34-36
- Prep Time: 10m
- Cook Time: 18m
- Recipe #14411
Ingredients
- 1 box (18.25 ounce) white cake mix (not the pudding added kind)
- 1 cup all-purpose flour
- 1 1/3 cups granulated sugar (white)
- 3/4 teaspoon salt
- 1 1/3 cups water
- 2 tablespoons oil (vegetable oil)
- 2 teaspoons vanilla extract (or 1 tsp almond extract for a different flavor)
- 1 cup sour cream (full-fat or reduced fat works)
- 4 large egg whites
How to Make
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Step 1: Preheat oven to 325°F.
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Step 2: Place cupcake liners in cupcake pans (you will need about 34 - 36).
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Step 3: In a large bowl mix the cake mix with flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
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Step 4: Using an ice cream scoop to fill prepared cupcake tins, fill about 3/4 full.
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Step 5: Bake about 18 minutes, or until toothpick inserted in center comes out clean.
Nutritional Facts
- Serving Size: 1 (43.9 g)
- Calories 120.2
- Total Fat - 2.3 g
- Saturated Fat - 1 g
- Cholesterol - 2.4 mg
- Sodium - 162 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 0.3 g
- Sugars - 14.3 g
- Protein - 1.5 g
- Calcium - 43.8 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg