Sandra Lee's Buttercup Cupcakes
1 (16-ounce) box pound cake mix, Betty Crocker®
11⁄4 cups whole buttermilk
2 large eggs
1⁄2 teaspoon vanilla extract
1 (16-ounce) container classic white frosting, Pillsbury®
Yellow food coloring, Betty Crocker®
1. Preheat oven to 350°. Line muffin pans with white paper liners.
2. In a large bowl, combine cake mix, buttermilk, eggs, and vanilla; beat at low speed with an electric mixer until combined. Increase speed to medium, and continue beating for 2 minutes. Divide batter evenly among prepared muffin cups, filling about two-thirds full. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
3. In a medium bowl, place frosting; gradually tint with food coloring, stirring to achieve desired color of yellow. Pipe or spread frosting over cupcakes.