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+ servings
The softest, fluffiest, tastiest cupcakes EVER
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4.29 from 7 votes

Not Your Average Vanilla Cupcakes

There's not much I can say, other than you just have to try these!
Course: Dessert
Cuisine: American
Servings: 24 -30 cupcakes
Author: The Chunky Chef


  • 18-19 oz box of white cake mix
  • 1 cup all purpose flour
  • 1 cup white sugar
  • 3/4 tsp salt
  • 1 1/3 cups water
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 4 egg whites
  • 3 cups powdered sugar
  • 1 cup butter room temperature
  • 1 tsp vanilla extract
  • 1-2 Tbsp heavy cream


  • Preheat oven to 325 degrees. Place cupcake liners in cupcake pans.
  • In a large bowl, or bowl of a stand mixer, whisk together cake mix, flour, sugar and salt. Add
  • all remaining ingredients and beat with mixer for 2 minutes, or until well blended.
  • Use ice cream scoop (or spoon that has been sprayed with cooking spray) to fill prepared
  • cupcake tins- fill about 3/4 full.
  • Bake about 18 minutes, or until toothpick inserted in center comes out clean.
  • 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.


** A lot of companies have downsized their cake mix boxes (grrrrrr), so you can make it with a slightly smaller mix, or get 2 boxes and add in a little from the second box to make it the stated size. I added a little extra, but I think overall, you'd be just fine if you wanted to use a slightly smaller box.