White Wedding Cake Cupcakes

This recipe has been featured in a post on The Recipe Girl blog, with more photographs and information on the decorator tips that were used and which icing recipe is best (Wedding Cupcake Buttercream): How to Make Wedding Cupcakes. If you have questions, it might be helpful to read through the comments below– you might find the answer you were looking for :)

Yield: 36 cupcakes

Prep Time: 15 min

Cook Time: 18 min

White Wedding Cake Cupcakes

I'm not usually one to use a boxed cake mix and doctor it up. I'm more accustomed to using entirely homemade recipes, but this one caught my eye and looked good. These turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.

Ingredients:

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Directions:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Tips:

*Recommend: Most companies have downsized the size of their cake mix. Some readers have made this recipe as indicated using the smaller size mix and still had great success. Others bought a 2nd mix and added in the missing ounces to the first box. It's up to you on what you want to try. Reading through some of the comments on the post may help...
*You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Source: RecipeGirl.com (Adapted from weddingcake101.com)

534 Responses to “White Wedding Cake Cupcakes”

  1. postedJun 1, 2009 6:30 AM
    Megan

    What type of icing tip was used?

  2. postedJun 25, 2009 1:27 AM
    Haley

    I made these cupcakes today for my sister’s 24th birthday, they turned out AWESOME and my sister loved them! Thanks for the recipe!

  3. postedOct 18, 2009 8:14 AM
    Darani

    I made this recipe more than a dozen times now. It’s perfect everytime. Thank you for sharing this wonderful, foolproof recipe. My daughter & her friends always request for the cupcakes after every last performance.

  4. postedFeb 9, 2010 11:31 AM
    Bertha Andrade

    Need recipe for frosting used for cupcakes.

  5. postedFeb 25, 2010 3:55 PM
    Fran

    Thanks again for sharing this recipe!!! I, now, use this recipe for all of my white cakes. Everyone loves it, even my husband, who eats very few sweets.

  6. postedFeb 25, 2010 5:05 PM
    Amber Luepkes

    Can you replace the white cake mix with any boxed cake mix and assume the other ingredients would work well together? I’m thinking about doing chocolate as well.

    • February 25th, 2010 @ 10:23 PM

      Amber- I’ve never tried the recipe with another kind of cake mix, but I don’t think it would make a difference. Let us know if it works out!

  7. postedMar 15, 2010 10:28 AM
    Chelsey

    Hi There,

    I also use this recipe – amazing and everyone loves it everytime!

    There is only one small changes if you want to make it with chocolate (other than the chocolate cake mix :). Instead of 4 large egg whites you use 3 large whole eggs… and I don’t include the almond in my chocolate recipe.

  8. postedMay 30, 2010 7:51 PM

    Darn it. I wanted something like this for my anniversary. Well, there is always next year. These are so pretty.

  9. postedMay 31, 2010 9:50 AM
    Lyn

    Hi I’m not a professional baker but it’s my grandma’s 80th birthday and wanted to try this and make it for her, can you tell me if you followed the directions on the box cake mix and then added the rest of the other ingredients as well?

    • May 31st, 2010 @ 1:21 PM

      @Lyn, No, don’t use the box directions at all… just use the box with the other ingredients in this recipe & they turn out perfectly. Good luck!

  10. postedJun 17, 2010 1:46 PM
    Sherilynn

    I made these cupcakes and they were awesome! My question is though, I want to make some Red Velvet cupcakes, can I use the same recipe just use the DH Red Velvet cake mix?

    • June 17th, 2010 @ 4:45 PM

      @Sherilynn, Sounds like a great idea, but I really can’t tell you if it works because I haven’t tried it. Please come back and let us know if you tried it and it worked!

  11. postedJun 17, 2010 3:25 PM
    Heather

    My best friend is making my cake for my wedding and I LOVE how these look! What size pearls did you use for the cupcakes?

    • June 17th, 2010 @ 4:45 PM

      @Heather, no idea! I just bought little pearls at my local bakery decor shop… not sure there were different sizes.

  12. postedJul 5, 2010 1:14 PM
    Serena

    where can i get those cute little sprinkles you have on the cupcakes? and what are they called?

  13. postedSep 2, 2010 7:20 PM
    Lauren

    Could you use other flavours of cake mix instead of white (i.e. chocolate or devil’s food)?

    • September 3rd, 2010 @ 7:10 AM

      @Lauren, I haven’t tried it, but some people have commented that they tried other flavors and it worked just fine. Good luck!

  14. postedSep 6, 2010 3:23 AM
    Vanessa

    Hello Lori from the UK,
    I am going to try this recipe for my daughters wedding in 3 weeks. I found a uk supplier of the cake mix online and have already received 6 boxes of the cake mix, enough to practice with beforehand but could you please help with the cupcake case size. There are so many here in the uk ranging from small fairy cake, through to large muffin cases. I have no idea what size your cases are.
    Many thanks Vanessa

    • September 8th, 2010 @ 1:00 PM

      @Vanessa, A standard muffin tin in the US is about 2 1/2″ wide at the top and 1 1/4″ deep. Hope this helps! Good luck w/ the wedding.

  15. postedSep 30, 2010 1:11 PM
    Justine

    Hi, i am from New Zealand and am making these cupcakes for my sisters wedding… they turned out great!! just wondered how many grams/ ounces was the box of cake mix you used as i am not using the same one as you.

  16. postedOct 6, 2010 4:33 AM
    Vanessa Williams

    Hi Lori,
    Well here are your stunning cakes recreated in the shadow of Windsor Castle England on Saturday 25th September 2010 for my beautiful daughter Laura and her marriage to Stephan.
    http://lolarosephotos.files.wordpress.com/2010/09/laura-stephan-blog-18.jpg
    and
    http://lolarosephotos.files.wordpress.com/2010/09/laura-stephan-blog-19.jpg

    My advice to anyone trying this recipe is to follow Lori’s recipe absolutely and don’t be tempted to change anything. They certainly did her wedding justice and I wanted to thank you.
    Very best wishes Vanessa London England

  17. postedNov 11, 2010 4:22 PM
    Kristen

    I just wanted to thank you for posting this recipe!! … it was delicious!! I made them for my own wedding … baked them 2 days before and iced them the night before … all 90 of them!! LOL .. crazy but everyone LOVED them and it saved me sooo much money!!! Thanks again!!!!

    • November 12th, 2010 @ 6:50 AM

      @Kristen, That’s great news! Thanks so much for sharing your success with us. Others will be inspired! Congratulations on your wedding!

  18. postedDec 28, 2010 11:39 AM
    Jamie

    When making the wedding cake, should i frost it on a surface that is going to go on the top of the cupcake tree? like a decorated board or piece of cardboard or something? I wasnt sure how well it would transfer, especially if i am going to be piping on icing around the bottem of it. Thanks!

    • December 30th, 2010 @ 1:53 PM

      @Jamie, Yes, I’d place it on a cardboard round before icing. They sell fancy-ish ones in silver or gold at baking supply shops.

  19. postedFeb 21, 2011 1:59 PM
    Karen

    Hi Lori, really looking forward to using your recipe, just one question, can you tell me is all-purpose flour plain or self raising? will let you know how I get on. regards, Karen

    • February 22nd, 2011 @ 2:57 PM

      @Karen, Just regular old all-purpose flour.

  20. postedMar 6, 2011 8:27 AM
    Kristen

    Hi Lori,
    The recipe looks great and I plan on testing it out to use at my brother’s wedding in May. I am wondering if you (or anyone that you know of) has tried to fill these with cream? I am thinking about trying that too. Thanks!

    • March 6th, 2011 @ 9:18 PM

      @Kristen, I haven’t, but I can’t imagine they’d be any more difficult to fill than any other cupcake. Good luck!

  21. postedMar 16, 2011 12:39 AM
    Nancy

    Thanks so much for this recipe…I love it when I find exactly what I am looking for and it works the 1st time! I used the recipe as written except that I used a DH French Vanilla mix because that is what I had. Later that day I tried it with a plain white mix and after frosting, the one with the French Vanilla easily won. I used an Italian Meringue Buttercream and after piping it on, I sprayed with PME Pearl Lustre spray and sprinked edible glitter on as well. They are for a wedding shower so all that pearly & sparkly white will be perfect. Thanks for making me look like I know what I am doing!

  22. postedMar 31, 2011 10:41 AM
    Diana

    Hello again, just wondering if i could use this same recipe with a chocolate box cake mix? Thank you

  23. postedMay 7, 2011 9:50 AM
    Dana

    This recipe was awesome, thank you for posting. The only thing I did different was I made a Bailey’s Irish Creme frosting. It’s so nice to find something that’s very simple and just what I was looking for. Thanks again.

  24. postedMay 16, 2011 6:21 AM
    Pauline

    I am going to test these out this week.. I am going to use the pre-mixed Maragrita Drink mix in place of the water.. I am sure that even if they aren’t perfect we will still eat them.. :-)

  25. postedMay 18, 2011 6:27 AM
    Pauline

    Hi.. I just wanted you to knowthat I made these cupcakes with the premixed Margarita mix.. They turned out great!! So moist with just a hint of Marg taste to them.. I am going to make them with a few different flavorings just to see what happens!! Thanks for such a great recipe!

  26. postedJun 4, 2011 10:38 PM
    chris

    Thanks for posting the directions and tips for these delicious cupcakes. It is the most helpful we have found. I was wondering if I left out the extra sugar entirely, could it affect the texture or the nice flat tops of the cakes?

    • June 5th, 2011 @ 6:05 AM

      I’d say that yes, it would most likely affect the outcome of the cupcake. You could always experiment a bit though.

  27. postedJun 18, 2011 7:35 PM
    Sheila L.

    These sound perfect for my daughter’s baby shower in three weeks! I’ll probably tint them blue for my new grandson on the way. I will let you know how they go over…

  28. postedJun 25, 2011 12:43 PM
    Dani

    I am most definitely not a professional baker…but I said I would make wedding cupcakes for my very good friends wedding. I made these yesterday as a practice taste test and they came out wonderfully!!!! Very delicious and so easy! Thank you!

  29. postedJun 27, 2011 10:21 AM
    Joan

    I make these cupcakes for my daughers bridal shower..they were delicous. I made the white as directed and also made lemon and strawberry. I used lemon extract for the lemon and vanilla for the strawberry . They all tasted good. It was my first attempt at making cupcakes for a event and I couldn’t of asked for a better recipe.

  30. postedJun 28, 2011 3:14 PM
    Lauri

    BEST CUPCAKE RECIPE EVER!!!! Thank you for sharing this recipe it is the best cupcake recipe ever, so simple and so SO good!!! Followed recipe exactly but added the almond extract. Highly recommended!!!

  31. postedJul 4, 2011 1:41 PM
    Kelli

    Really want to make these for my daughter’s wedding and will do a trial run but will need to make and freeze. I have no idea how to freeze – what kind of containers? Is there a correct way to thaw so they taste fresh? Should they be completely thawed before frosting with the butter creme frosting. Would they be ok if frosted the night before wedding? Then again, what is the best way to store in frig once frosted and is there a special way to transport to wedding site? Really appreciate help as this is a great way to help with budget!

    • July 5th, 2011 @ 1:34 PM

      Freezing ahead… I’d put them in the freezer and let them get frozen, then take them out and wrap them individually in plastic wrap. If you have room in your refrigerator, I’d thaw the night before at room temp, frost them and then store them in the fridge overnight. Best to pick up some boxes from a baking supply store so you can transport them 2 dozen to a box. Do a test run on all of this to see if it meets your standards for staying fresh! Good luck!

  32. postedJul 6, 2011 9:14 PM
    Tina

    I am wanting to try this recipe as a cake. Would I still bake at 325? Forgive me if this has already been addressed, I read through all the comments, but I am very tired. :) Thank you!

  33. postedJul 8, 2011 7:37 PM
    Hannah

    How many cupcakes to these make? I really want to make them but don’t want tons regular sized cupcakes or huge cupcakes. But they look awesome and hope I can make them sometime!

    • July 10th, 2011 @ 10:06 AM

      the recipe makes 36 regular-sized cupcakes.

  34. postedJul 13, 2011 6:21 PM
    Lauren

    I am planning on using this on in a large cake pan and am needing to know how many cups of batter this will make so I can figure out how many recipes I need… any idea other than making it in advance and measuring it?

    Thanks!

    • July 14th, 2011 @ 8:01 AM

      The recipe makes 36 cupcakes, so it’s like making a cake and a half (3 9-inch rounds). Hope that helps!

  35. postedJul 21, 2011 3:40 PM
    Bebe

    I made this recipe and my cupcakes were not browned on top at all but were done according to cake test. Should they be white on top? I tried leaving a batch in until they did brown on top and they were tough. Just wondering if there is a problem with my stove as I noticed this recipe seemed to turn out perfectly for everyone else.

    • July 22nd, 2011 @ 6:23 AM

      If they test done in your oven, it does not matter what color they turn out on top. It could just be a matter of how different ovens bake differently.

  36. postedJul 22, 2011 3:52 PM
    Beth

    Great recipe! Great buttercream! If piping, I’d suggest doubling recipe. I barely had enough for 2 dozen, but was able to quickly whip up some more!
    Thank you for sharing!

  37. postedJul 23, 2011 6:10 PM
    Sharveena

    They were the fluffiest cupcakes I have ever eaten, and it was my first time baking cupcakes too! Thanks for the recipe!!!

  38. postedJul 25, 2011 3:14 PM
    Diane

    All I can say is THANK YOU VERY MUCH!!! These cupcakes and your buttercream icing were absolutely delicious. They will be my “go to” for any occasion. Just wonderful…..thanks for sharing your recipe and for making me a great “cupcake baker”.

  39. postedJul 25, 2011 10:45 PM

    Have you tried these as mini cupcakes? Do you think there would be a difference in the process or end result (other than baking time)? Should I still bake at 325? I’m making them for my daughter’s birthday party this weekend. Thanks for sharing!

    • July 26th, 2011 @ 4:52 AM

      I think they’d probably work just fine as mini-cupcakes. Just adjust the time accordingly!

  40. postedJul 27, 2011 9:51 AM
    Bethany

    Gonna try these with funfetti mix tonight. Will let you know how it works!! (Because, lets face it, funfetti is the best) :)

    • July 27th, 2011 @ 6:22 PM

      I agree- big funfetti/sprinkles fan here!

  41. postedJul 27, 2011 6:28 PM
    Bethany

    I made them, but they kinda just tasted like average cupcakes. Didn’t seem worth the extra stuff. Everyone likes them, but I think I’ll be sticking with the plain ol’ box stuff! :)

  42. postedJul 30, 2011 7:48 AM
    Robyn

    I made this cake and buttercream recipe yesterday for my daughter’s birthday and it was delicious…not a bit of cake left! Thank you for sharing!!!

  43. postedAug 4, 2011 6:19 PM
    Dana

    I made these cupcakes and they were a HUGE hit at work! I have never tasted cake with a consistency/flavor so perfect! I always make everyone cakes for their birthday, and after these cupcakes, it was requested that I make “a cake like this, but chocolate” . Do you think this would work using a chocolate cake mix? If not, do you know how to modify it to chocolate? Thanks!

    • August 5th, 2011 @ 6:29 AM

      I’m pretty sure the recipe will work with any cake mix. Others have told me they’ve tried them out w/ success. Glad they worked out for you!

  44. postedAug 12, 2011 8:16 AM
    Tiffany

    these look great and im tryin them today!
    I’ve read that preheating the oven to 350 then dropping to 325 when you put them in, helps create a good domed cupcake. Do you have any thoughts on this?

    • August 12th, 2011 @ 4:28 PM

      Seems like I’ve heard that before too, but I don’t have the expertise to comment on that.

  45. postedAug 19, 2011 11:18 AM
    nicole

    Do these have to be put in the fridge with all the sour cream? I am planning on making them today and just thought of this.
    thank you

    • August 19th, 2011 @ 6:22 PM

      They are baked with the sour cream, so no need to refrigerate!

  46. postedAug 23, 2011 2:18 PM
    Gail

    I am in the middle of making over 200 cupcakes for a wedding. This recipe is great! But I am adding 1/2 tsp of baking powder to the mix and they are rising better. I am also baking them at 350 degrees for about 25-30 minutes, so they are a litte bit browned on top. Thanks so much!

    • August 24th, 2011 @ 6:44 AM

      Thanks for the tips. I actually didn’t want the rise on my cupcakes since they are easier to frost when they have flat tops!

  47. postedAug 27, 2011 8:15 AM
    barb

    I have made these cupcakes (and frosting) many times and they are always fabulous. Last week I needed 200 cupcakes for an event. I made half chocolate and half white. I did them on 2 different and froze the first batch. (Walmart gave me a mess of those plastic cupcake carriers that they sell their cupcakes in) Anyway, I digress…..I left them in the carriers with the lids open, to thaw and then just piped the frosting on, while still frozen, in the carrier. It worked like a charm and everyone raved about how they were the best cupcakes they ever had.

    I just thought you might like to hear about my experience with freezing/thawing them and using different flavors.

    • August 27th, 2011 @ 3:51 PM

      I’m happy you took the time to let me know! Glad to hear the tips too!

  48. postedSep 7, 2011 8:06 PM
    Brittany

    These look and sound AMAZING! I cannot wait to try them!

  49. postedOct 10, 2011 3:25 PM
    LeAnne

    Yum, Yum, Yum! These cupcakes were a hit at my family reunion!

  50. postedOct 12, 2011 4:59 PM
    Cammi

    Can I substitute Cake flour instead of all purpose?

    • October 12th, 2011 @ 7:46 PM

      Would you not have all-purpose flour on hand? I would think that would be okay, but I haven’t tried it so I can’t tell you for certain…

  51. postedOct 13, 2011 7:13 PM
    Leah

    Have you ever tried with the yolks?

    • October 15th, 2011 @ 5:49 AM

      Actually, I have not! I think it would be just fine, but they would not be white cupcakes if you added yolks.

  52. postedOct 18, 2011 12:00 PM
    Curtis Armantrout

    I’m really excited to try this recipe :) I have read a lot of the comments on both of the posts concerning the recipes, and I am just curious, how far in advance did you make the cupcakes? I was considering making the cupcakes a few weeks in advance and freezing them, but I don’t have that kind of freezer storage! Which leads to my next question, how did you keep them covered/store them before you frosted them? This really is a great post by the way!! very popular too! Great Job, and thanks for the recipe!

    Curtis

    • October 18th, 2011 @ 4:35 PM

      I made the cupcakes the night before, and then I frosted them the morning after. If I were to freeze them, I’d freeze in a covered container. Seems like it would be tough to freeze them all! Test it out ahead of time to be sure you like the results. Make some a couple of days before- frosting and everything, refrigerate them, then sit them at room temp again to see if you like how they’ve kept. Good luck!

  53. postedOct 21, 2011 9:22 AM

    they were amazing, I had two right away, WOW so good, cant wait to make more. do you have a chocolate cupcake recipe that is this good?

    • October 24th, 2011 @ 9:27 AM

      You should be able to use a chocolate cake mix and follow the same instructions for the white.

  54. postedOct 29, 2011 9:01 AM
    Shene Tracy

    I substituted the water for milk, cupcakes were moist for days :) Great recipe!

  55. postedNov 9, 2011 10:45 AM
    Charlotte

    Found your recipe yesterday afternoon, had been promising the guys at work cupcakes; made them last night. Brought them to work (made 48) came in at 9am by 12 noon all were gone. Your recipe definitely a great success. What they don’t know is i was practicing on them for baby shower I’m baking for in March. I’m sure they don’t really care about being used as guinea pigs as long as they get cupcakes…thanks again

    • November 10th, 2011 @ 7:39 AM

      So glad it was a success!

  56. postedNov 18, 2011 8:53 AM
    Kelly

    I’m sure this is a stupid question but I’m new at this baking thing….for the icing it calls for whipping cream is that the same as heavy whipping cream?

    • November 18th, 2011 @ 11:41 AM

      No, there is regular “whipping cream,” and then there is “heavy whipping cream.” They are two different things, with the heavy type being much thicker.

  57. postedNov 21, 2011 4:02 AM
    Marilyn

    These are the best cupcakes I have ever made. They are SO moist!!! I am making them for every birthday

  58. postedNov 22, 2011 6:49 PM
    Buttercream

    What is the best recipe for buttercream icing

  59. postedDec 11, 2011 4:39 PM
    Judi Smith

    We made these for our wedding (11./11/11) and everyone loved them. So moist. Now all of my cakes are doctored up with the recipe you provided. If anyone is thinking about making their own cupcakes for a large event, do it! With help from some great friends, we made and decorated over 200 cupcakes.

    • December 11th, 2011 @ 9:21 PM

      awesome!

  60. postedDec 19, 2011 9:01 PM
    Nicki

    I was wondering if I could use this recipe to make as a regular 8 or 9 inch cake instead of using it for cupcakes?

  61. postedDec 24, 2011 9:42 PM
    mlnshrl

    Would you also share the recipe and technique for the frosting you used in the picture? I would like to make some that look just like that. Thnx

  62. postedJan 3, 2012 9:17 AM
    Erin O'Brien

    My mother-in-law made these for Christmas Day dessert and they were a HIT! I whipped up the buttercream icing, a recipe we found on the internet, and the combination was heavenly.

  63. postedJan 5, 2012 11:56 PM
    Debbie

    this is the best cupcake ever – I made them for a banquet at a women’s retreat and even people that admited not being “cake fans” loved these. I just did a basic buttercream frosting with a hint of lemon – big hit!

  64. postedJan 6, 2012 7:26 PM
    christi

    just wanted to tell you these cupcakes were awesome. i used french vanilla duncan hines mix. My mom also loved these and by the way she is like a hound dog when it comes to cake mix can sniff it out a mile away. lol she called me and wanted the recipe immediately for a church function….

  65. postedJan 6, 2012 10:34 PM
    Erika

    I’ve made cupcakes with this recipe multiple times and they always come out FABULOUS! Being from Alabama, football is a big part of our weekends and I always make these for tailgating at Auburn games (War Eagle!) and I usually color the cupcakes and frosting to match the team colors (orange and blue). I’m making some this Monday for the Alabama/LSU national championship game, and I’ll be coloring these purple and gold for LSU, along with a Red Velvet recipe to cover the Alabama colors (crimson and white). These are always such a big hit. Thanks for sharing the recipe!

  66. postedJan 16, 2012 10:09 AM
    Sarah

    Can you make these using a Pillsbury white cake mix? They were all out of Duncan Hines at the store.

  67. postedJan 16, 2012 2:32 PM
    Courtney

    I am desprate for help! I’m undertaking the task of cupcakes for my little one’s 1st birthday, and am hitting some brick walls. :( He is dairy intolerant..no milk, no butter, no dairy. This recipe sounds so amazing, and I’m determined to make it. My only issue is the sour cream. Would you have any suggestions on what to substitue? I’m going to experiement before I bake them for the party to make sure they taste good, but I don’t even have any idea where to start.

    Thanks a million!

    • January 16th, 2012 @ 2:42 PM

      I wish I could help… I’m not sure. Maybe try Googling non-dairy cake recipes?

  68. postedJan 16, 2012 5:47 PM
    Courtney

    Okay…I just made them! Delicious! I’m sure the original with sour cream is better, but the way I had to make it was great as well! I made buttermilk with rice milk (1TBSP white vinegar and add enough rice milk to make 1 cup total)..I let it sit for about 30 minutes to thicken, to which I don’t think it really did, but I had to try anyway! 😉 Then when it came time to add the sour cream I added 3/4 of the rice milk buttermilk and 1/3 cup dairy free margarine. I followed the rest of the recipe exactly, and they turned out!!

  69. postedJan 19, 2012 8:03 AM
    Morgan

    Could you substitute the water with champagne if you wanted to make a champagne cupcake?

    • January 20th, 2012 @ 7:58 PM

      Have never done so, I’m not sure! Sounds like a fun idea, though!

  70. postedJan 19, 2012 3:35 PM

    I am SO excited to have found this recipe!!! I’m making them for my daughter’s wedding in March. I’ve made them a few times to make sure they’ll work and my husband thinks they are the best cupcake he has ever had!! Can’t wait until the wedding when I get to dress them up all pretty!!!

    • January 20th, 2012 @ 7:57 PM

      Glad to hear!

  71. postedJan 24, 2012 2:10 PM
    katie

    I am thinking of making these cupcakes for my own wedding in October 2012 and I was just wondering if you have any thoughts on whether or not these can be frozen. I’d like to make them ahead of time just to save on the stress, but do you know if they’ll keep well enough in a freezer?

    • January 24th, 2012 @ 8:49 PM

      The best advice I can give you is to try it out. Since your wedding isn’t until October, test out the recipe, freeze it, and see what you think. Freeze the cupcakes only, and then frost when defrosted.

  72. postedJan 25, 2012 2:51 PM

    Okay, so I have to comment that this is by far The Best Cupcake recipe in existence. I made a batch for my sister’s birthday – followed it exactly except that I use Betty Crocker cake mixes, not Duncan Hines (to each her own!). 😉

    They were FANTASTIC!!! And to those who keep wondering about whether or not this recipe will work with other flavors, my answer is an emphatic YES! YES! YES! I made it as written except I used a triple-chocolate chip Betty Crocker cake mix and only 2 eggs. What a complete success! This WILL be my GO-TO recipe for all cupcakes, cakes and flavors from now on.

    Way to go, @RecipeGirl!!! And THANK YOU!!!!!

  73. postedJan 26, 2012 5:34 AM
    Yarie

    Hello and thank you for your recipe. I am not a baker at all but would like to try this as it seems easy and almost foolproof. The only thing is, I need to make something with a valentines day theme for a contest (which if I win, ALL the winnings go to my charity of choice) so I was wondering if I use food coloring would that change the texture or make it dry out? I was thinking of maybe just doing a swirl of pink or red in each cupcake and adding color to the frosting and instead of using pearls maybe some heart shaped sprinkles. Any thoughts or suggestions would be greatly appreciated. Thank you!

    • January 26th, 2012 @ 3:55 PM

      Sure- that should be fine. Or just color the icing.

  74. postedJan 27, 2012 9:46 AM
    CW

    I made these, but they didn’t turn out really fluffy. Actually shrunk some after they cooled. Can you tell me what I may have done wrong?

    • January 28th, 2012 @ 12:00 PM

      Maybe didn’t mix them long enough… to get enough air into the batter? They won’t rise up tall, but rather just bake to the surface of the cupcake wrapper- which makes them easier to frost.

  75. postedJan 28, 2012 12:08 PM
    Glo

    I can’t wait to try this recipe! Gonna use red food coloring to make red, pink cupcakes for valentines day! Thank you again!!

  76. postedJan 29, 2012 8:18 PM
    ARG

    After reading so many great reviews, I wanted to like this cupcake and was so excited to make it. However, they tasted too much like cakebox cupcakes. Too sweet and artificial.

  77. postedFeb 1, 2012 9:09 AM
    dana

    can you use this recipe to make chocolate cupcakes by substituting for chocolate cake mix?

    • February 1st, 2012 @ 10:24 AM

      You sure can!

  78. postedFeb 12, 2012 6:10 PM
    Julie

    This recipe made my mom’s birthday….thank you! She loves wedding cake so I scoured pinterest for hours yesterday and found this recipe. I also used your buttercream recipe…..simply spectacular. I wowed my crowd! I will look no further for a white cake recipe and buttercream icing….this is it! THANK YOU!

  79. postedFeb 13, 2012 12:46 PM
    Vanessa Rivera

    I love this recipe. I found it on the wilton boards awhile back and use it when I want a white cake recipe. I always use Duncan Hines because Betty Crocker has pudding in it and it makes it way too moist. Here is a link that has the chocolate version too. You can halve the recipe. I always do :)
    https://www.slice-heaven.com/store/show/WASC/
    Love you cupcake picture. It looks beautiful :)

  80. postedFeb 21, 2012 12:37 PM
    Kay

    And, I thought I had the best cupcake! Boy was I wrong! This is the most amazing white cupcake in the world. MOIST. I used milk instead of water and I used buttercream frosting. 2 sticks REAL butter, 1 cup Crisco. Cream together. 1 tsp. Pampered Chef vanilla, 2TBS. milk and 2 pounds of powdered sugar. Beat it until extremely fluffy.
    AWESOME!!!!!!!!!!!!!!!!!!!!!!!1

  81. postedFeb 23, 2012 2:04 PM
    Pauletta

    This is THE MOST WONDERFUL RECIPE!!!! I made these for my sister’s 50th birthday, and for a baby shower. I took leftover cupcakes to work. Everyone loved them. One gal loved the cupcake so much, it landed me a job baking her son’s wedding cake. I’m not a professional baker, but do have my own catering business I do as a hobby.

  82. postedMar 19, 2012 10:14 PM
    Tami

    I made this as a cake for our 18th anniversary tonight. Yum! The frosting is the best part :-)

  83. postedMar 22, 2012 11:00 AM
    Debi

    I tried this recipe yesterday and it is VERY VERY good. I always get annoyed when someone changes a recipe before they try it, BUT, I didn’t have a DH white cake mix, I had a Lemon cake mix. I made the Lemon Moist Deluxe cake with lemon pie filling in the center and my own Red Velvet cake frosting which is NOT cream cheese. Lemme tell you it was GOOD!! Planning several different versions of this recipe with different DH Moist Deluxe cake mixes. Can’t wait to try strawberry with fresh berries in the center.

  84. postedMar 22, 2012 12:20 PM
    Ashley Korte

    Best cupcakes ever!!
    My mother in law made these for my wedding and they were a great, I also love how fancy the look. thank you so much Recipe Girl

    -Ashley Korte

  85. postedMar 27, 2012 5:36 PM
    Anne

    These are my ‘go to’ cupcakes. They are an immense hit with family and friends. My most requested cupcakes. I’ve been making them for a couple of years and they are still everyone’s favorites.

  86. postedApr 2, 2012 7:42 AM
    CHANEL

    I made the cupcakes this weekend for a wedding. They tasted like butterscotch krimpets from tastykake, a big hit at the wedding everyone loved them. Thank you for the recipe!

  87. postedApr 2, 2012 10:33 AM
    Christie

    when using this recipe as a cake rather than cupcakes, what temperature should be used? I’m using 9×9 round cake pans

  88. postedApr 4, 2012 6:40 AM
    Angela

    Hi Lori, I have to make several cupcakes over the next few days. Would it be best to make them all now and will they keep until Sunday or can I refrigerate the left over batter and bake as I go? Thank you and I can’t wait to try these yummies!

    • April 4th, 2012 @ 9:05 AM

      I’d make them all now, cover them tightly and refrigerate them until Sunday (or freeze).

  89. postedApr 4, 2012 12:55 PM
    Ali

    I’ve been wanting to make these for awhile but decided to wait until easter and make a single layer cake instead. Does the timing or temperature change? Thanks!

  90. postedApr 9, 2012 7:35 AM
    Sunnie

    After reading the comments on this post I made these this weekend for my cousin’s bridal shower with your buttercream recipe and they were probably the best cupcakes I’ve ever had!! Many others agreed with me, too. Thanks for sharing this great recipe!!

  91. postedApr 14, 2012 11:10 AM
    Courtney

    I just made these for my daughters birthday party….. D-lish!! I haven’t even frosted them yet and they are wonderful!! Great recipe.

  92. postedApr 25, 2012 11:52 AM
    Mika

    Omg! They came out AMAZING! I was alittle worry about the extra flour. Lol

  93. postedApr 26, 2012 9:11 AM
    Jennifer

    I have made this recipe a few times now it is Great! I’ve made cakes and they are always wonderful. Thanks for sharing

  94. postedApr 26, 2012 11:29 AM

    I love the recipe and I love the cupcake picture even more! I’m not surprised the company bought that image from you, it’s scrumptious looking! I wonder if those pearls are edible and what they are made of.

    • April 26th, 2012 @ 9:13 PM

      Yes, they are edible pearls– you find them in a baking supply store (or craft stores too). They’re just made of sugar.

  95. postedMay 7, 2012 6:43 PM
    Heather Hansen

    I love this recipe and have made it a couple of times. I am getting ready to make it again and went to buy a Duncan Hines cake mix, and my local store is no longer selling 18.25 oz white mix. It is now 16.5 oz. Do I need to adjust the recipe? HELP!

    • May 7th, 2012 @ 8:27 PM

      Heather- I just noticed this too. I’d avoid Duncan Hines because I can’t imagine that it would turn out the same. Both Pillsbury and Betty Crocker are still 18.25 ounces. Try one of those instead!

  96. postedMay 8, 2012 9:18 AM
    Lauren

    I made these last night and they are so good! I used the white buttercream you linked to in the comments. Divine! Everyone at works is asking me when I plan to open a bakery!

  97. postedMay 8, 2012 7:34 PM

    Made these today using a chocolate cake mix and 2 whole eggs instead of the 4 egg whites.

    They turned out so good! Can’t wait to try out other flavors.

  98. postedMay 10, 2012 5:16 PM
    Nicole

    Just wanted to let you know that I’ve used the smaller Duncan Hines mixes and it turns out the same (to me). I just blindly grabbed the box and made them without realizing the change.

    • May 10th, 2012 @ 10:16 PM

      That is GOOD to know!!

  99. postedMay 10, 2012 8:48 PM
    Bully

    Has anyone tried using a filling…I’m baking cupcakes for a friends wedding ad these look and sound perfect but I want to add a strawberry filling and was wondering if anyone tried it or if that sounds like a good idea

    • May 10th, 2012 @ 10:15 PM

      I haven’t tried one myself… yet.

  100. postedMay 11, 2012 11:29 AM
    Candace

    Does anyone know how many cupcakes one batch makes?

1 2 3 4

Leave a Comment





Top