Perfect Cake-Mix Cupcakes - cooking recipe

Ingredients

1 (18 1/4 ounce) cake mix, no pudding in mix (French vanilla, devil's food, or yellow)
1 cup buttermilk
1/3 cup vegetable oil (or the amount called for on the box)
4 large eggs (in place of the number called for on the box)

Preparation

Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified (the box will call for more water than the amount of buttermilk that you are using), using the amount of oil that is called for, and 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.
Spoon half of the batter into a ziplock bag. Snip a 1/4-inch corner from the bag and fill the paper liners two-thirds full (be sure the liners are filled equally). Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pans, place on a wire rack and allow to cool completely. When cool, frost the cupcakes, then decorate as you please.