White Almond Sour Cream Cupcakes (WASC)
This recipe offers a quick and easy way to make delicious cupcakes with a few additions to a cake mix. The results are so great, some say even better than scratch.
Servings: 32 cupcakes
Ingredients
- 1 box white cake mix Duncan Hines do not follow the directions on the package
- 1 cup flour
- 1 cup granulated sugar
- pinch salt
- 1 1/4 cups water
- 4 egg whites from large eggs (use the egg yolks for another recipe like lemon curd)
- 4 oz ½ cup butter, melted
- 1 cup sour cream
- 2 tablespoons oil I use avocado oil, vegetable or canola would work as well
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°
- Line cupcake pans with cupcake liners (I use glassine liners that don't stick to the cake)
- In the bowl of a mixer add the cake mix, along with flour, sugar, and salt, and mix to combine.
- Add in the water, egg whites, melted butter, sour cream, oil, and extracts.
- Mix in low to combine, then turn the speed to medium to mix completely for 1 minute,
- Turn off and scrape down the sides and be sure the ingredients on the bottom are completely blended. Mix for another 30 seconds or until well mixed, can increase to medium-high speed for the last 30 seconds.
- Place 3 tablespoons into each cupcake liner.
- Bake for 18 minutes then test with a toothpick until it comes out clean.
- Allow cupcakes to cool for 10 minutes in the pan, then remove from the pan and allow to cool completely on a cooling rack.
- Add filling or frosting as desired.
- If you prefer fluffy cupcakes no need to refrigerate them, if you prefer the cupcakes to be denser than fluffy, refrigerate them, and the result will have a more homemade texture.