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. I’m glad I used it. They turned out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting. 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: How to Make Wedding Cupcakes.
WHITE WEDDING CAKE CUPCAKES
www.RecipeGirl.com
1 box white cake mix (I use Duncan Hines Moist)
1 cup all-purpose flour
1 cup granulated sugar
¾ tsp salt
1 1/3 cups water
2 Tbs vegetable oil
1 tsp pure vanilla extract
1 cup sour cream (use regular or light)
4 large egg whites
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.
Yield: 36 cupcakes
Cooking Tips
*Add a tsp. 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.
Recipe Source: Adapted from weddingcake101.com
6 Comments
What type of icing tip was used?
[Reply]
RecipeGirl Reply:
June 1st, 2009 at 7:32 AM
Here’s a blog post that I wrote about these cupcakes- explaining tip #’s etc. http://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
[Reply]
I made these cupcakes today for my sister’s 24th birthday, they turned out AWESOME and my sister loved them! Thanks for the recipe!
[Reply]
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.
[Reply]
Need recipe for frosting used for cupcakes.
[Reply]
Lori Lange Reply:
February 9th, 2010 at 11:43 AM
Bertha, Here’s the recipe I use for the buttercream: http://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/
[Reply]
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.
[Reply]
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.
[Reply]
Lori Lange Reply:
February 25th, 2010 at 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!
[Reply]