Buttercup Cupcakes

  • 1 (16-ounce) box pound cake mix, Betty Crocker®
  • 11/4 cups whole buttermilk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 (16-ounce) container classic white frosting, Pillsbury®
  • Yellow food coloring, Betty Crocker®
  1. Preheat oven to 350°. Line muffin pans with white paper liners.
  2. In a large bowl, combine cake mix, buttermilk, eggs, and vanilla; beat at low speed with an electric mixer until combined. Increase speed to medium, and continue beating for 2 minutes. Divide batter evenly among prepared muffin cups, filling about two-thirds full. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
  3. In a medium bowl, place frosting; gradually tint with food coloring, stirring to achieve desired color of yellow. Pipe or spread frosting over cupcakes.
  • Yields: 24 cupcakes
  • Preparation Time: 25 minutes, Bake Time: 20 minutes, Cool Time: 1 hour

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