Alison’s Cupcakes

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Alison Mayhew

Alison’s Cupcakes

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 24 Cupcakes
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 18.25 ounces of packaged white caked mix with pudding, you will need two boxes. Pillsbury Moist Supreme Classic White Cake Mix is ideal.
  • 1¼ cups buttermilk
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • 2 tsp vanilla extract
  • 24 paper baking cups
  • vegetable cooking spray
  • vanilla butter cream icing

Method
 

  1. Preheat oven to 350°F.
  2. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
  3. Place baking paper cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.
  4. Bake at 350°F for 20 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely before icing with Vanilla Butter Cream icing.

Notes

Vanilla Butter Cream Icing

© 2026 Pamela Zippi

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