could i make this as a cake instead of cupcakes?
We’ve only made this recipe as cupcakes. However, it is the same batter you could use for a cake, so you could give it a shot. W
We recommend that after about 20 minutes, just keep checking on them til a toothpick inserted in middle comes out clean. Just need to be sure it is cooked through, but not too done.
why sour cream? could i replace it with greek yogurt?
This recipe calls for sour cream, because it give the cupcakes a little more moisture.
We usually don’t like to use sour cream because it’s pretty fattening, so we often replace it with Greek yogurt.
However, for this recipe, we do not recommend it. The cupcakes need the fat from the sour cream, to retain the moisture, and most plain Greek yogurt is fat free.
Because of the fat content, Greek yogurt will cook differently and will be more liquidy. We recommend using sour cream for this recipe.
watch how to make another one of our favorite Cupcake recipes, here:
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Watch how to make our Mini Carrot Cupcakes, here:
looking for more cupcake recipes? here are a few of our favorite:
Texas Sheetcake Cupcakes
Cherry Coca Cola Cupcakes
Coconut Carrot Cake Cupcakes
Orange Crush Cupcakes
The Best Cookies and Cream Cupcakes
Serves: 24
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1 box white cake mix (I used a 16.25 oz Duncan Hines cake mix)
- 4 egg whites
- 1/4 cup oil
- 3/4 cup milk (I used 1%)
- 3/4 cup sour cream (I used light)
- 2 teaspoons vanilla extract
- 1/2 cup jimmies or sprinkles (whatever color you want)
- 1 cup (2 sticks) butter at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup strawberry jam or preserves (I used our Homemade Freezer Jam)
- 4-5 cups powdered sugar (just keep adding it until it's the consistency you want)
- 2 Tablespoons milk
Instructions
- Combine the egg whites, oil, milk, sour cream, and vanilla gently with a whisk. Then sift in your cake mix and sprinkles and gently stir. Fill 24 cupcake liners 3/4 full with cupcake batter and bake at 350 degrees for 15-20 minutes (or until a toothpick stuck in the middle of a cupcake comes out clean).
- Frosting:
- Beat butter and vanilla together until fluffy. Add strawberry jam and beat until incorporated. Add powdered sugar, 1 cup at a time. Mix until frosting is fluffy. It will seem kind of dry, so add 1-2 Tablespoons of milk until it's the consistency you like. Pipe onto cooled cupcakes and top with sprinkles (if you want).
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