1 box yellow Betty Crocker cake mix
1 cup buttermilk (in place of the water called for on the box) vegetable oil (the amount on the box) (I used canola oil)
4 large eggs (in place of the number called for on the box)
1. Preheat oven to 350. Line 24 muffin cups with paper liners.
2. 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 you are using), using the amount of vegetable oil that is called for (typically, white or yellow cakes call for 1/3 cup; the chocolate cakes usually call for 1/2 cup), and adding the eggs. Beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes.
3. Spoon half of the batter into a ziplock bag. Snip a 1/4 inch corner form the bag and fill the paper liners 2/3 full. Repeat with the remaining batter. Back 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.
From New York Times Bestseller Hello, Cupcake! by Karen Tack (of which I have a signed copy, thank you, Hierros!)