Rating: 3 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4
  • 13 Ratings
Sara Neumeier

Gallery

Credit: Lisa Hubbard

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Makes 24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375º F. Line a 24-muffin tin with cupcake papers.

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  • In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes.

  • Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with Quick Chocolate Buttercream.

Nutrition Facts

calcium 36mg; 234 calories; carbohydrates 33g; cholesterol 37mg; fat 11g; fiber 1g; iron 1mg; protein 2mg; saturated fat 4g; sodium 159mg.
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