White Wedding Cuppy-Cakes

This is a post for those who go to weddings to get cake. :)

These delicious cupcakes, or cuppy-cakes as my dad decides to call them, are absolutely divine!!  With my mother having dietary restrictions, I had to find a recipe with simple ingredients since there's a lot of foods she can't have.  But this recipe was definitely a score!  However, I should've paid attention to how many the recipe says it makes because when I was done, I had 32 cuppy-cakes!  But they have been such a hit that in the first day, 7 were gone and that was 3 days ago lol.  So here's my version of the recipe, but cut in half:

Ingredients:

1/2 of box white cake mix
1/2 cup all-purpose flour
1/2 cup granulated white sugar
1/4 and 1/8 teaspoon salt (if you don't have a 1/8th, then just estimate half using a 1/4th)
2/3 cups water
1 Tablespoon vegetable or canola oil
1/2 teaspoon vanilla extract
1/2 cup sour cream
2 large egg whites

Directions:

This was how much batter I had after
2 dozen with the original recipe.

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 18).

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer or stand mixer for 2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

I would definitely check out this original link, it has the full version that makes 36 or so cupcakes as well as tips that can help.  You can also use the original recipe to make a cake instead of cuppy-cakes.  But these cupcakes are honestly worth having 30+ of.  If the taste doesn't keep you coming back for more, the smell of them will!