Short-Cut Vanilla Bean Cupcakes
Whether you're serving it at a Memorial Day party, Fourth of July celebration, or a backyard cookout, this All American Snack Board will become a family favorite in no time! This fun snack board can be served as an appetizer or dessert, and with the perfect combination of sweet and salty snacks, everyone can find something they'll love.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
For The Cupcakes
- 1 box White Cake Mix
- 1 (3.5 oz) box Instant Vanilla Pudding
- 4 Eggs - beaten
- 1 cup Sour Cream
- 3/4 cup Vegetable Oil
- 1/2 cup Milk - I use whole milk but any kind of milk will work
For the Vanilla Buttercream
- 3 sticks Unsalted Butter
- 24 ounces (1.5 pounds) Powdered Sugar
- 2 teaspoons Vanilla Extract
- 2 to 3 tablespoons Milk - amount depends on how thick you'd like the frosting
To Make the Cupcakes
Begin by preheating the oven to 325 degrees. Place cupcake liners into two muffin tins for a total of 24 cupcakes.
Pour white cake mix and the instant vanilla pudding into a large mixing bowl. Set the dry ingredients aside. In a separate bowl, whisk together the eggs, sour cream, vegetable oil, and milk until well combined. Pour the wet ingredients into the dry ingredient bowl and stir until mixture is fully incorporated.
Pour cupcake batter into each liner of the muffin tin, you want them to be about 1/2 to 3/4 of the way full. Bake in the oven for 20-25 minutes or until a cake tester comes out clean. Remove from the oven and allow to cool fully before frosting the cupcakes.
To Make the Vanilla Bean Buttercream
Add softened butter to the bowl of a standing mixer. Beat butter on a high setting for about 5 minutes, then change it to a low speed. Slowly add in the powdered sugar 1 cup at a time, making sure to scrape the sides of the bowl as needed until sugar is mixture is fully combined.
Add the milk and vanilla extract to the frosting, mix on a low speed until ingredients are well incorporated, then switch back to a high speed for an additional 5-8 minutes or until light and creamy. Frost the cupcakes, serve, and enjoy!
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