Perfect Cake Mix Cupcakes - Vanilla

Ingredients

1 box (18.25 oz.) cake mix (such as classic vanilla or devil's food)
1 cup buttermilk (in place of the water called for on the box)
vegetable oil (the amount on the box)
4 large eggs (in place of the number called for on the box)

Directions

1. Preheat the oven to 350 degrees fahrenheit. Line muffin cups with paper liners.

2. Following the box's instructions, combine all the ingredients in a large bowl, using the buttermilk in place of the water specified (the box will call for more water than the buttermilk here), using the amount of vegetable oil that is called for (typically, white or yellow cake calls for 1/3 cup; chocolate cakes usually call for 1/2 cup), adding the 4 eggs. Beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.

3. Spoon half of the batter into a large ziplock bag, press out the excess air, and seal. Snip a 1/4-inch corner from the bag and fill the paper liners two-thirds full. Repeat with the remaining batter. Bake until golden (if using a light-colored mix) and a toothpick inserted in the center comes out clean, 20 to 25 minutes for jumbo, 15 to 20 minutes for standard, and 8 to 10 minutes for mini cupcakes. Remove the cupcakes from the baking pans, place on a wire rack, and allow to cool completely.

Source: What's New Cupcake?, Karen Tack & Alan Richardson, Houghton Mifflin Harcourt, 2010.

I did not do the part with the ziplock bag. Thought I did not have a big enough size but I did. Next time I will try that because I never get 24 cupcakes like the recipe says. Again, I had the left over buttermilk from my father's cake.