Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.
Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.
Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.
Bake 12-20 minutes or until golden brown and cracks feel dry; cool.
Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.