1 package white cake mix
1 (3.4 oz.) package white chocolate instant pudding
1 cup sour cream
1 cup vegetable oil
1/2 cup water
4 eggs
2 tsp. vanilla extract
Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 cup whipped topping
Directions:
1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners or spray with non-stick cooking spray.
2. In a large bowl, beat together cake, pudding, sour cream, oil, water, eggs, and vanilla on medium speed until well combined.
3. Distribute batter in cupcake liners (you will have 24 cupcakes). You can use an ice cream scoop or figure about 3 Tbs. of batter per cupcake.
4. Bake for 18-22 minutes or until cupcakes spring back when lightly pressed. Allow cupcakes to cool in muffin pan for about 10 minutes then remove to cooling rack. Allow to cool completely before frosting.
5. For frosting, cream together cream cheese, butter and powdered sugar. Gently fold in whipped topping. Scoop frosting into a gallon size ziploc bag. Snip the tip off of one corner and pipe frosting onto the tops of each cupcake.