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Buttery Cupcakes Recipe

Frost these cupcakes as desired. Or, during berry season, split cupcakes and fill with sliced strawberries and whipped topping.
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Servings:
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Ingredients
  • 1 package (18 1/4 ounces) white cake mix
  • 1 1/3 cups water
  • 3 egg whites
  • 2 tablespoons oil
  • 2 teaspoons McCormick® Imitation Butter Flavor
  • 1 teaspoon McCormick® Pure Vanilla Extract
Directions
PREP
10 mins
COOK
25 mins
1. Preheat oven to 350° F. Line 24 muffin cups with paper baking cups; set aside.

2. Beat all ingredients in large bowl with mixer on low speed just to moisten. Beat on medium speed 2 minutes. Spoon batter into prepared muffin cups, filling each cup 2/3 full.

3. Bake 25 minutes or until toothpick inserted in centers comes out clean. Remove from pans. Cool on wire racks.Strawberry Shortcakes: Prepare and bake Cupcakes as directed above. Just before serving, split each cupcake in half. Serve with sliced strawberries and whipped topping.
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Nutrition (per serving)
Calories: 120 Calories
Fat: 4 Grams
Protein: 1 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 20 Grams
Sodium: 144 Milligrams
Fiber: 1 Grams
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