Make Just 6 Cupcakes
1/3 cup water
HEAT oven to 350°F. Line 6 muffin cups with paper baking cups.
SPOON cake mix into 1-cup measure; level top with straight edge. Place in medium bowl. Add water, oil and egg. Beat with mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide evenly into prepared muffin cups.
BAKE 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool completely. Spread or pipe frosting on tops of cupcakes.
Serving Size (1 cupcake of 6), Calories 240 (Calories from Fat 110), Total Fat 12g (Saturated Fat 4g, Trans Fat g), Cholesterol 30mg, Sodium 250mg, Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 21g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.