Classic Buttery Yellow Cupcakes

I like this recipe because it's a firm cake so it will make decorating easier. Plus it has a very nostalgic taste. Makes you feel like a kid again!

Ingredients

• 1 pkg (18.5 ounce) plain butter recipe yellow cake mix
• 1 pkg (8 ounces) reduced-fat cream cheese, at room temperature
• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tablespoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Throw all the ingredients into a large mixing bowl. Blend on low with an electric mixer for 30 seconds until all the ingredients are well blended then stop the machine and scrape down the sides. Increase the mixer to medium and beat for 1 to 2 minutes more, scraping down the sides again if needed. The batter should be smooth and thickened. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.
3. Bake until they are golden and spring b ack when lightly pressed with your finger, about 24 to 27 minutes.
4. Remove and cool on wire racks for 5 minutes in the pan.
5. Remove cupcakes and cool on wire rack alone for another 15 minutes.
6. Frost then serve.