The fluffiest cupcakes ready to go in less than 20 minutes!
Ingredients
2/3 cupsour cream room temperature
3/4 cupbuttermilkroom temperature
1/3cupvegetable oil
4egg whites room temperature
1 Tablespoon pure vanilla
1box white cake mixI used Duncan Hines, but Betty Crocker is the most similar.
Instructions
Preheat convection oven to 325 degrees. Prep 24 cupcake tin with cupcake liners. Set aside.
In a large bowl, whisk together the sour cream, buttermilk, vegetable oil, egg whites, and vanilla until thoroughly combined. Sift in the cake mix.
Split the cake batter evenly between the 24 cupcake tins, then bake for 12-15 minutes until they're baked through. They should not be golden, these ones stay pretty white.
Carefully remove from baking tin and let cool on a wire rack before storing or frosting.