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Buttery Cupcakes
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Frost these cupcakes as desired. Or, during berry season, split cupcakes and fill with sliced strawberries and whipped topping.

Makes 24 (1 cupcake) servings.

Prep Time: 10 minutes

Cook Time: 25 minutes

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

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.

Tips

Strawberry Shortcakes: Prepare and bake Cupcakes as directed above. Just before serving, split each cupcake in half. Serve with sliced strawberries and whipped topping.

NUTRITION INFORMATION

per serving

Calories: 120

Fat: 4 g

Carbohydrates: 20 g

Cholesterol: 0 mg

Sodium: 144 mg

Fiber: 1 g

Protein: 1 g

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