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 :)

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White Wedding Cake Cupcakes

Yield: 36 cupcakes

Prep Time: 15 min

Cook Time: 18 min

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)

Leave a Comment




513 Responses to “White Wedding Cake Cupcakes”

  1. 1

    Megan — June 1, 2009 @ 6:30 AM

    What type of icing tip was used?

  2. 2

    RecipeGirl — June 1, 2009 @ 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/

  3. 3

    Haley — June 25, 2009 @ 1:27 AM

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

  4. 4

    Darani — October 18, 2009 @ 8:14 AM

    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.

  5. 5

    Bertha Andrade — February 9, 2010 @ 11:31 AM

    Need recipe for frosting used for cupcakes.

  6. 6

    Lori Lange — February 9, 2010 @ 11:43 AM

    Bertha, Here’s the recipe I use for the buttercream: http://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/

  7. 7

    Fran — February 25, 2010 @ 3:55 PM

    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.

  8. 8

    Amber Luepkes — February 25, 2010 @ 5:05 PM

    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.

  9. 9

    Lori Lange — February 25, 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!

  10. 10

    Chelsey — March 15, 2010 @ 10:28 AM

    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.

  11. 11

    Angela@spinachtiger — May 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.

  12. 12

    Lyn — May 31, 2010 @ 9:50 AM

    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?

  13. 13

    Lori Lange — May 31, 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!

  14. 14

    Sherilynn — June 17, 2010 @ 1:46 PM

    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?

  15. 15

    Heather — June 17, 2010 @ 3:25 PM

    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?

  16. 16

    Lori Lange — June 17, 2010 @ 4:45 PM

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

  17. 17

    Lori Lange — June 17, 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!

  18. 18

    Serena — July 5, 2010 @ 1:14 PM

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

  19. 19

    Lori Lange — July 5, 2010 @ 1:35 PM

    @Serena, They’re candy pearls… ask at a baking supply store or Michaels. http://www.Bakeitpretty.com also sells them.

  20. 20

    Lauren — September 2, 2010 @ 7:20 PM

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

  21. 21

    Lori Lange — September 3, 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!

  22. 22

    Vanessa — September 6, 2010 @ 3:23 AM

    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

  23. 23

    Lori Lange — September 8, 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.

  24. 24

    Justine — September 30, 2010 @ 1:11 PM

    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.

  25. 25

    Lori Lange — October 2, 2010 @ 7:08 AM

    @Justine, Looks like they are 517g

  26. 26

    Vanessa Williams — October 6, 2010 @ 4:33 AM

    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

  27. 27

    Lori Lange — October 6, 2010 @ 10:30 PM

    @Vanessa Williams, I so appreciate you sharing these photos! They turned out so beautiful!!

  28. 28

    Kristen — November 11, 2010 @ 4:22 PM

    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!!!!

  29. 29

    Lori Lange — November 12, 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!

  30. 30

    Jamie — December 28, 2010 @ 11:39 AM

    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!

  31. 31

    Lori Lange — December 30, 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.

  32. 32

    Karen — February 21, 2011 @ 1:59 PM

    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

  33. 33

    Lori Lange — February 22, 2011 @ 2:57 PM

    @Karen, Just regular old all-purpose flour.

  34. 34

    Kristen — March 6, 2011 @ 8:27 AM

    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!

  35. 35

    Lori Lange — March 6, 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!

  36. 36

    Nancy — March 16, 2011 @ 12:39 AM

    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!

  37. 37

    Diana — March 31, 2011 @ 10:41 AM

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

  38. 38

    Dana — May 7, 2011 @ 9:50 AM

    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.

  39. 39

    Pauline — May 16, 2011 @ 6:21 AM

    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.. :-)

  40. 40

    Pauline — May 18, 2011 @ 6:27 AM

    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!

  41. 41

    chris — June 4, 2011 @ 10:38 PM

    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?

  42. 42

    Lori Lange — June 5, 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.

  43. 43

    Sheila L. — June 18, 2011 @ 7:35 PM

    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…

  44. 44

    Dani — June 25, 2011 @ 12:43 PM

    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!

  45. 45

    Joan — June 27, 2011 @ 10:21 AM

    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.

  46. 46

    Lauri — June 28, 2011 @ 3:14 PM

    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!!!

  47. 47

    Kelli — July 4, 2011 @ 1:41 PM

    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!

  48. 48

    Lori Lange — July 5, 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!

  49. 49

    Tina — July 6, 2011 @ 9:14 PM

    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!

  50. 50

    Lori Lange — July 7, 2011 @ 3:34 PM

    Here it is as a white wedding cake: http://www.recipegirl.com/2007/03/16/white-wedding-cake/

  51. 51

    Hannah — July 8, 2011 @ 7:37 PM

    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!

  52. 52

    Lori Lange — July 10, 2011 @ 10:06 AM

    the recipe makes 36 regular-sized cupcakes.

  53. 53

    Lauren — July 13, 2011 @ 6:21 PM

    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!

  54. 54

    Lori Lange — July 14, 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!

  55. 55

    Bebe — July 21, 2011 @ 3:40 PM

    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.

  56. 56

    Lori Lange — July 22, 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.

  57. 57

    Beth — July 22, 2011 @ 3:52 PM

    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!

  58. 58

    Sharveena — July 23, 2011 @ 6:10 PM

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

  59. 59

    Diane — July 25, 2011 @ 3:14 PM

    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”.

  60. 60

    Mandi — July 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!

  61. 61

    Lori Lange — July 26, 2011 @ 4:52 AM

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

  62. 62

    Bethany — July 27, 2011 @ 9:51 AM

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

  63. 63

    Lori Lange — July 27, 2011 @ 6:22 PM

    I agree- big funfetti/sprinkles fan here!

  64. 64

    Bethany — July 27, 2011 @ 6:28 PM

    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! :)

  65. 65

    Robyn — July 30, 2011 @ 7:48 AM

    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!!!

  66. 66

    Dana — August 4, 2011 @ 6:19 PM

    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!

  67. 67

    Lori Lange — August 5, 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!

  68. 68

    Tiffany — August 12, 2011 @ 8:16 AM

    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?

  69. 69

    Lori Lange — August 12, 2011 @ 4:28 PM

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

  70. 70

    nicole — August 19, 2011 @ 11:18 AM

    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

  71. 71

    Lori Lange — August 19, 2011 @ 6:22 PM

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

  72. 72

    Gail — August 23, 2011 @ 2:18 PM

    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!

  73. 73

    Lori Lange — August 24, 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!

  74. 74

    barb — August 27, 2011 @ 8:15 AM

    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.

  75. 75

    Lori Lange — August 27, 2011 @ 3:51 PM

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

  76. 76

    Brittany — September 7, 2011 @ 8:06 PM

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

  77. 77

    LeAnne — October 10, 2011 @ 3:25 PM

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

  78. 78

    Cammi — October 12, 2011 @ 4:59 PM

    Can I substitute Cake flour instead of all purpose?

  79. 79

    Lori Lange — October 12, 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…

  80. 80

    Leah — October 13, 2011 @ 7:13 PM

    Have you ever tried with the yolks?

  81. 81

    Lori Lange — October 15, 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.

  82. 82

    Curtis Armantrout — October 18, 2011 @ 12:00 PM

    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

  83. 83

    Lori Lange — October 18, 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!

  84. 84

    heather magliarditi — October 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?

  85. 85

    Lori Lange — October 24, 2011 @ 9:27 AM

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

  86. 86

    Shene Tracy — October 29, 2011 @ 9:01 AM

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

  87. 87

    Charlotte — November 9, 2011 @ 10:45 AM

    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

  88. 88

    Lori Lange — November 10, 2011 @ 7:39 AM

    So glad it was a success!

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    Kelly — November 18, 2011 @ 8:53 AM

    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?

  90. 90

    Lori Lange — November 18, 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.

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    Marilyn — November 21, 2011 @ 4:02 AM

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

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    Buttercream — November 22, 2011 @ 6:49 PM

    What is the best recipe for buttercream icing

  93. 93

    Judi Smith — December 11, 2011 @ 4:39 PM

    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.

  94. 94

    Lori Lange — December 11, 2011 @ 9:21 PM

    awesome!

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    Nicki — December 19, 2011 @ 9:01 PM

    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?

  96. 96

    Lori Lange — December 22, 2011 @ 10:37 AM

    Yep!
    http://www.recipegirl.com/2007/03/16/white-wedding-cake/

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    mlnshrl — December 24, 2011 @ 9:42 PM

    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

  98. 98

    Lori Lange — December 25, 2011 @ 6:05 AM

    Here’s a more detailed post for how I made the cupcakes! http://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/

  99. 99

    Erin O'Brien — January 3, 2012 @ 9:17 AM

    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.

  100. 100

    Debbie — January 5, 2012 @ 11:56 PM

    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!

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    christi — January 6, 2012 @ 7:26 PM

    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….

  102. 102

    Erika — January 6, 2012 @ 10:34 PM

    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!

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    Sarah — January 16, 2012 @ 10:09 AM

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

  104. 104

    Lori Lange — January 16, 2012 @ 12:47 PM

    Yes!

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    Courtney — January 16, 2012 @ 2:32 PM

    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!

  106. 106

    Lori Lange — January 16, 2012 @ 2:42 PM

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

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    Courtney — January 16, 2012 @ 5:47 PM

    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!!

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    Morgan — January 19, 2012 @ 8:03 AM

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

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    Brenda — January 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!!!

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    Lori Lange — January 20, 2012 @ 7:57 PM

    Glad to hear!

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    Lori Lange — January 20, 2012 @ 7:58 PM

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

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    katie — January 24, 2012 @ 2:10 PM

    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?

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    Lori Lange — January 24, 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.

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    mom2lo — January 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!!!!!

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    Yarie — January 26, 2012 @ 5:34 AM

    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!

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    Lori Lange — January 26, 2012 @ 3:55 PM

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

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    CW — January 27, 2012 @ 9:46 AM

    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?

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    Lori Lange — January 28, 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.

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    Glo — January 28, 2012 @ 12:08 PM

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

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    ARG — January 29, 2012 @ 8:18 PM

    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.

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    dana — February 1, 2012 @ 9:09 AM

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

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    Lori Lange — February 1, 2012 @ 10:24 AM

    You sure can!

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    Julie — February 12, 2012 @ 6:10 PM

    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!

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    Vanessa Rivera — February 13, 2012 @ 12:46 PM

    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 :)

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    Kay — February 21, 2012 @ 12:37 PM

    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

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    Pauletta — February 23, 2012 @ 2:04 PM

    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.

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    Tami — March 19, 2012 @ 10:14 PM

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

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    Debi — March 22, 2012 @ 11:00 AM

    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.

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    Ashley Korte — March 22, 2012 @ 12:20 PM

    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

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    Anne — March 27, 2012 @ 5:36 PM

    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.

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    CHANEL — April 2, 2012 @ 7:42 AM

    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!

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    Christie — April 2, 2012 @ 10:33 AM

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

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    Angela — April 4, 2012 @ 6:40 AM

    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!

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    Lori Lange — April 4, 2012 @ 9:05 AM

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

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    Ali — April 4, 2012 @ 12:55 PM

    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!

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    Lori Lange — April 5, 2012 @ 10:39 AM

    Here is the post I included that shows this made into a cake instead http://www.recipegirl.com/2007/03/16/white-wedding-cake/

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    Lori Lange — April 5, 2012 @ 10:41 AM

    Here is a post I wrote about making this into a cake instead http://www.recipegirl.com/2007/03/16/white-wedding-cake/

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    Sunnie — April 9, 2012 @ 7:35 AM

    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!!

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    Courtney — April 14, 2012 @ 11:10 AM

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

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    Mika — April 25, 2012 @ 11:52 AM

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

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    Jennifer — April 26, 2012 @ 9:11 AM

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

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    Shae — April 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.

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    Lori Lange — April 26, 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.

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    Heather Hansen — May 7, 2012 @ 6:43 PM

    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!

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    Lori Lange — May 7, 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!

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    Lauren — May 8, 2012 @ 9:18 AM

    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!

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    April Henderson — May 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.

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    Nicole — May 10, 2012 @ 5:16 PM

    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.

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    Bully — May 10, 2012 @ 8:48 PM

    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

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    Lori Lange — May 10, 2012 @ 10:15 PM

    I haven’t tried one myself… yet.

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    Lori Lange — May 10, 2012 @ 10:16 PM

    That is GOOD to know!!

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    Candace — May 11, 2012 @ 11:29 AM

    Does anyone know how many cupcakes one batch makes?

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    Lori Lange — May 11, 2012 @ 11:31 AM

    36

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    Megan — May 16, 2012 @ 7:41 AM

    Has anyone tried making a strawberry cake with this recipe using fresh strawberry purée? Should I cut back on the eggs or sour cream so that it’s not to runny?

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    Lori Lange — May 16, 2012 @ 9:26 PM

    I haven’t tried it. I have a fabulous strawberry cupcake recipe though- http://www.recipegirl.com/2007/05/25/pink-strawberry-cupcakes/

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    Mary — May 24, 2012 @ 8:05 PM

    We love this recipe as do all our friends and family . We now get request for this recipe from everyone Thank you

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    Gypsy — May 25, 2012 @ 8:44 AM

    Hi Lori
    Have you tried this recipe using cake flour instead of all purpose? If so were there results the same? Thank You.

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    Lori Lange — May 26, 2012 @ 6:22 AM

    I haven’t tried cake flour.

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    Samantha — May 27, 2012 @ 8:23 PM

    I made this cupcakes earlier this year for a wedding and they are the best cupcakes I have ever made. They had raving reviews. I was wondering if you have ever tried changing them up by adding a filler like a curd or gnocchi? I have a bride who has requested this and I don’t want to mess up this beautiful recipe of yours.

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    Mariel — May 28, 2012 @ 4:32 PM

    Thank you for the only white cake recipe I will ever use again! Found you on pinterest and made a beautiful blue and white cake with this recipe!

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    Kristin — May 28, 2012 @ 7:45 PM

    Just made my first batch…FABULOUS! I used the Duncan Hines white cake mix with 16oz and it turned out fine, no adjustments. I did have to bake them longer, approx. 25 minutes.

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    Lori Lange — May 29, 2012 @ 6:57 AM

    I haven’t, but I don’t see why you couldn’t do that. Give it a try!

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    Katie — June 1, 2012 @ 4:00 PM

    This recipe makes such moist cupcakes, everyone loves them and ask if they are home made. would you say they are home made from scratch? do you know what is in a box mix? i’m trying to find a recipe that is this good but from scratch.

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    Lori Lange — June 2, 2012 @ 5:42 AM

    It would definitely be great to find a recipe that is just as good and is homemade. Here’s a recipe I love for a cake with a lemon scent. You could easily leave out the lemon and add vanilla instead. I wonder if it would make great, moist cupcakes? I’ll have to try it sometime: http://www.recipegirl.com/2008/08/13/perfect-party-cake/

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    Amber — June 5, 2012 @ 7:30 AM

    Thank you so much for this recipe! Both your cake and buttercream are my “go to” recipes from now on! Both are perfect! I have used this recipe for both a cake and cupcakes several times over the past few months and each time I get excited about just how good they are! They always get rave reviews! I would like to address some of the questions about using another flavor cake mix with this recipe. I made cupcakes yesterday for my husbands birthday and needed more than just the 24 that a box would make. (When I make cupcakes, the whole neighborhood knows so I like to share!) I knew I could follow your recipe and it would yield 36 cuppys, BUT, he wanted chocolate. So, I substituted a German Chocolate cake mix into your recipe and as I was mixing and saw the weak chocolate color, it occured to me: “Your diluting the chocolate flavor that’s in the cake mix by adding these extra ingredients.” :) So, I added a couple of heaping teaspoons of cocoa and once I spooned the batter in the liners, I sprinkled 4 or 5 semi-sweet chocolate chips on top before baking and they were PERFECT! I was not surprised. As many times as I have used this recipe, it hasn’t failed me yet! Again, thank you for such flawless recipes! I am definetly inspired to experiment with other flavors in the future!

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    Lori Lange — June 5, 2012 @ 4:57 PM

    Great tip- thank you!

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    Lori Lange — June 6, 2012 @ 5:41 AM

    great tip!

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    Emily — June 6, 2012 @ 7:43 PM

    Do you have a yellow cake recipe that is as moist as this white cake recipe? This is my favorite white cake, and I have been looking for a great yellow cake recipe by adding to the box.

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    Lori Lange — June 6, 2012 @ 10:40 PM

    You should be able to use the same method here with a yellow boxed cake mix!

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    Mimi — June 7, 2012 @ 9:04 AM

    I grabbed a box of Pillsbury cake mix today without checking the ounces since I read on here that they haven’t reduced their size…and then when I got home and double-checked, I realized that Pillsbury has decreased their cake boxes to 15.25! I hope everything still works out the same!

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    Mimi — June 7, 2012 @ 9:07 AM

    And side note: the Duncan Hines cake boxes are still 18.25 ounces where I live! (Jersey)

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    Lori Lange — June 7, 2012 @ 9:14 AM

    What!? That’s awful that different brands are messing with the sizes. Someone else left a comment that they used the smaller box and it turned out just as good. let me know!

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    Barbara — June 13, 2012 @ 7:53 AM

    I love your cupcakes!!!!! They’re Gorgeous!!! I was wondering if you need to spray the cupcake liners so the cake won’t stick. Sometimes I have trouble with cake sticking to them or the liners letting goafter baking. I would love for the liner to pull away easily when ready to eat the cupcake. Any guidance in this area would greatly be appreciated!!! Thanks!

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    Lori Lange — June 13, 2012 @ 7:39 PM

    I used liners purchased from a baking supply company, and I didn’t need to spray the liners. They didn’t stick.

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    Kristi — June 14, 2012 @ 12:39 PM

    I love your recipee. I am looking for your buttercream icing recipee. Do you have it posted?

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    Emily — June 14, 2012 @ 8:14 PM

    Who has an awesome lemon cake recipe?

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    Rochelle Perezchica — June 15, 2012 @ 6:05 PM

    I just wanted to say thank you for posting this recipe!! I tried it today for the first time to make my dad some cupcakes for Father’s Day & they came out absolutely fabulous!!! I also used your wedding cake buttercream recipe and I will never use another recipe for buttercream ever AGAIN!!! thank you!!

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    Dawn O — June 18, 2012 @ 10:26 AM

    Has anyone tried substituting plain greek yogurt for the sour cream? Just wondering since I can’t eat sour cream.

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    Carrie — June 18, 2012 @ 7:52 PM

    This looks like the “Sock-it-to-Me” recipe that used to be on the side of one of the brands of yellow cake mix – it works for any flavor cake mix – my mom has been making this recipe for almost 30 years – it is delicious!

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    Lori Lange — June 18, 2012 @ 9:38 PM

    Yes- “Wedding Cupcake Buttercream.”

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    DeeDee — June 19, 2012 @ 5:41 AM

    yes duncan hines is still 18.25 here on long island….all the other brands have reduced their sizes.

    .

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    Bev Tank — June 20, 2012 @ 1:36 PM

    I used this recipe today for some Pink Lemonade cupcakes and White cupcakes, both made from a Pillsbury mix. (Here in Idaho, the mixes are still 18.25 ounces.) I have not frosted them yet but plan to try your Wedding Cupcake Buttercream recipe. I have to make 300 cupcakes for my daughter’s wedding reception in July.

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    Becky — June 21, 2012 @ 5:34 AM

    Sorry to say that all cake mixes are in the process of reducing their size. Betty Crocker was the first with a 16% reduction, now Duncan Hines has followed suit with a reduction in “Classic” flavors, but not yet in their “Signature” line. White, yellow, butter golden, devil’s food, and another chocolate are in the classic line. Pillsbury is currently replacing as stock is depleted. I am in retail grocery and unfortunately this is happening with numerous products.

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    Kim — June 21, 2012 @ 8:48 PM

    I made raspberry lemonade cupcakes using a lemon cake mix and used Simply brand raspberry lemonade instead of water. Added fresh Meyer lemon juice and rhind to the buttercream. Omg! Amazing summer flavor cupcake!

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    Lori Lange — June 22, 2012 @ 7:27 AM

    Great idea!!

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    Lori Lange — June 22, 2012 @ 7:40 AM

    I’ve just learned this too. I’m thinking I should write up a post on how to modify recipes that use cake mix to accommodate the loss of a couple of ounces of the mix. There will be a slight reduction in the amount of liquid added.

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    Jena — June 22, 2012 @ 8:11 PM

    I made this in full round cake form for my husband’s birthday today. Huge hit, the kids said it was their favorite, my husband is thinking of other flavor combinations (I made the vanilla cake, and added a melted Symphony bar to the buttercream frosting), and I think it is the lightest, fluffiest cake I’ve ever had!

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    Mar — June 23, 2012 @ 10:51 AM

    Hi Lori:
    Can I use Buttermlk instead of sourcream?

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    Lori Lange — June 24, 2012 @ 1:47 PM

    I don’t think buttermilk and sour cream are interchangeable in baking.

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    Laura Houser — June 29, 2012 @ 9:14 PM

    We tried these cupcakes and they are fabulous!

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    Emily — July 3, 2012 @ 9:39 PM

    i can only find the smaller white cake box do u have any ideas on how to change the amounts of the other ingredients

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    Kyle — July 4, 2012 @ 9:26 AM

    I could only find the 15.25 oz boxes of cake mix, but was intent on trying out this recipe. Instead of reducing the liquids, I just used a heaping cup of flour instead of one cup, put in a little over a cup of sugar to offset the extra flour, and added in a tsp of baking powder. The cupcakes turned out great. I know it’s not very scientific, but thought it might help out others who are encountering the problem and don’t want to deal with figuring out the math of reducing the liquid!

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    Lori Lange — July 4, 2012 @ 9:28 AM

    Awesome – thanks so much for sharing how you made it successful!

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    Lori Lange — July 4, 2012 @ 9:28 AM

    Please see Kyle’s comment below for how he altered the recipe w/; a smaller ounce box.

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    Rachel — July 4, 2012 @ 11:34 AM

    I accidently made them with 4 eggs instead of egg whites and it turned out perfect! They will very moist and the buttercream icing was to die for!! Thanks for the recipe!

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    Ashley22238 — July 7, 2012 @ 10:33 AM

    I was looking for a good cup cakerecipe to use for my sons birthday party. This was perfect. I will never use another recipe. I have since used it to make my moms birthday cake and I will continue to use it for all my other cake and cupcake need. Thank you very much for posting this.

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    Rachel — July 7, 2012 @ 11:17 AM

    Wonderful recipe! I made these on a “trial” run the other day (making my first cupcakes for a wedding) and served them at a cookout! I got great reviews and the future Mr & Mrs loved them as well! Thanks!

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    alittlesteph — July 9, 2012 @ 5:25 PM

    I tried this recipie for the Wedding Cupcakes for my sister’s baby shower and they were AMAZING!
    I’ve never had a cupcake that was so tender and perfect before! No bulbous split crowns, no air pockets, no browned tops, no crumbs!
    I used a whipped topping/instant pudding frosting with an extra 1/3 C powdered sugar for staying power and topped each with a nice plump raspberry.
    Our group gobbled them up with joy :)
    And I LOVED that the recipie made exactly 36 cupcakes.
    No more, no less, and took 16 minutes not 14, not 18–I am in LOVE!!
    Thank you for posting this wonderfully simple and delightful recipe!!
    PS I promise to share the love!

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    Lori Lange — July 10, 2012 @ 3:44 AM

    Awesome- so happy to hear!

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    Rose — July 11, 2012 @ 10:51 AM

    I did make this with chocolate cake mix .All cake mixes are 15.?oz mix. so I reduced sugar,flour ,sour cream to 3/4 cup and add heaping tablespoon of baking coco-and used 3 whole eggs.
    Turned out great

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    Christy — July 12, 2012 @ 2:48 PM

    Made these tonight as per the directions and they turned out amazing! There should be a cocktail that tasts like this batter! MMMM, soo good! Thank you for sharing this recipe Lori!

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    Sheba — July 17, 2012 @ 1:44 PM

    I want to make these for my daughter’s first birthday — I got some cute fondant cupcake toppers (round) that will go on some of the cupcakes. What would you suggest in terms of frosting for the cupcakes that will have the toppers on them? Would you still pipe on the buttercream and then just put the toppers on, or just spread some and try to keep the frosting on those cupcakes more flat? thanks for your advice!

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    Jodi — July 18, 2012 @ 5:04 PM

    Thank you so much for this recipe Lori!! It was wonderful. I used it to make wedding cupcakes for my sister’s wedding and they were absolutely wonderful. The DJ said he has had tons of cupcakes at weddings and these were the best he has ever had. The cupcake and the frosting recipe together were perfection. I will be using this as a go to cupcake recipe that is for sure. Thanks so much for posting!!

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    Lori Lange — July 19, 2012 @ 8:11 AM

    It’s hard to say when I don’t know what the toppers look like… maybe try it both ways and see which you like better? Do a test run!

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    Erin — July 19, 2012 @ 11:12 AM

    What if i can’t find an 18.25 oz box? I looked and all the Pillsbury and betty crockers were now 15 or 16 oz.How do I compansate?

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    Teresa Townsend — July 19, 2012 @ 11:31 AM

    Hi Lori,
    I’m looking for a really good vanilla flavored cupcake. If I added one Tablespoon of vanilla to the written recipe (or 1 Tablespoon of vanilla paste) would you just leave out 1 of the tablespoons of oil?

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    Lori Lange — July 19, 2012 @ 7:04 PM

    You can add vanilla, but don’t leave out the oil!

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    Lori Lange — July 19, 2012 @ 7:06 PM

    Yeah, it seems that they are all going that route. Read “Kyle’s” comment above– who modified the recipe slightly with success.

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    Pam Summers — July 19, 2012 @ 8:27 PM

    I made these cupcakes and they were fabulous!! Everyone loved them so much, that I am planning on making them for my Grandaughters first birthday!
    The only size box that I could find in my area that was the correct size is Kroger brand. All the name brand mixes have already changed their size. I wasn’t sure by using an off brand mix how they would turn out, but they were great.
    Tomorrow I am going to try strawberry. I will let you know how they turn out!!

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    Julia — July 22, 2012 @ 9:04 PM

    I have made these twice now, and they are by far my FAVORITE cupcakes! They always turn out perfectly! They are very moist and light…I can never eat just one.

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    Teresa Townsend — July 23, 2012 @ 10:59 AM

    I made this with 2 9″ pans -Cooked at 350 for about 18-19 min. Turned out awesome. I did add 1 Tablespoon of vanilla paste – yummy! Cakes also baked evenly – no dome. It was excellent and no need to trim for a flat cake. I made vanilla butter cream frosting, also using the vanilla paste and it was yummy! Trying the cupcakes next time for my granddaughter 1st birthday. Thanks Lori! BTW – there was no extra for cupcakes after using the 2 9′ pans. If I wanted 3 layers I would use no bigger than 8″ pans. I baked the night before wrapped them tightly with saran wrap while still warm, and they were great the next day.

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    Faye — July 23, 2012 @ 8:40 PM

    Wow, based on all of the comments this must be an amazing recipe. I need to make rainbow cupcakes and would like to use this recipe but I’m concerned about the possibility of over mixing when I add the food coloring. Any danger of that? I don’t want tough cupcakes : )

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    Lori Lange — July 25, 2012 @ 9:54 AM

    I’m not sure. I wouldn’t think so since it’s just a box mix. They aren’t as fussy as homemade.

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    Anne-Marie — July 25, 2012 @ 2:54 PM

    Hello :) Came across ur recipe off of Pinterest and I need to say just amazing ! My daughter has a birthday coming up and wanted to try a white cake I added some with vanilla extract and some with almond and its a toss up both very good! Amazing little cupcakes moist soft and delish Thank-you for sharing

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    Stephanie — July 26, 2012 @ 2:09 PM

    Hi Lori,

    I have made this recipe as cupcakes and they were amazing. Now I want to make the recipe for a sheet cake. Would there be a problem with multiplying this recipe by 3 at one time? (Would I need to alter the recipe at all?) Or would it be better to prepare the batter 3 times, individually? Does this make sense?

    Thank you!

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    Lori Lange — July 27, 2012 @ 8:14 AM

    I’m not sure! I’ve only made one recipe before. I would think that multiplying it would be fine, as long as it was mixed well. Good luck!

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    Linda — July 29, 2012 @ 8:59 PM

    Will you please make adjustments for the smaller cake mixes. I use your recipes to bake cakes for my at home business. My stores no longer sell the 18 oz boxes. Would appreciate so very much!!!

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    Lori Lange — July 30, 2012 @ 10:05 AM

    Have you tried using the smaller box with the same ingreds? A few people have just made it as directed with the smaller box and said it turned out just fine. I haven’t tried it yet. I have an email in to my friends at General Mills to see if they will tell me how I can adjust the recipe so it will be the same. Will post here when I hear back!

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    Joanne — August 3, 2012 @ 10:10 AM

    Seems like all of the national brand cake mixes have downsized, even as small as 15 oz. I add a 1/4 to 1/3 cups of cake flour and they turn out well. Lots of compliments. Three whole eggs instead of 4 egg whites when using other flavors. Yellow cake mix and banana bakery emulsion makes a yummy banana cupcake!

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    Charlene — August 4, 2012 @ 12:13 PM

    I want to try your recipe, but life at a high altitude (5,000 ft). After reading through all the comments, I didn’t see anything that related to making an adjustment for altitude. Do you know if it will make a difference? If so, any ingredient adjustments needed? Thanks.

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    Lori Lange — August 5, 2012 @ 7:30 AM

    I’m sorry… I’m not familiar with high altitude baking at all! Maybe just look on the box and see what they recommend as adjustments?

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    Linda — August 7, 2012 @ 5:11 PM

    All cake mixes now seem to be less than the 18.25. Has anyone tried the recioe with the 15 ounce boxes?

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    Lori Lange — August 8, 2012 @ 8:04 AM

    I have an inquiry in to Betty Crocker kitchens, and they are going to test the recipe w/ the new box and get back to me with any proper revisions. Will post here just as soon as I find out!

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    Pauline — August 11, 2012 @ 11:50 AM

    If you still want to use the Duncan Hines mixes for this or other brands change to the smaller amounts just take one box of white cake mix and measure out 1/3 cup into small snack size baggies.. Stick them all in a freezer bag and put in freeze.. When you have a box under the 18.25oz size, just take one of the bags out and add it to the recipe.. Much better then adding extra flour as that changes the entire recipe.. :-)

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    Lori Lange — August 12, 2012 @ 7:14 AM

    This is a great idea! Especially if you make these cupcakes often!

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    Linda — August 12, 2012 @ 9:31 AM

    Thank you so much for stating the obvious – which was not obvious to me – DUH! I appreciate your answer – that’s exactly what I’ll do.

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    Pauline — August 13, 2012 @ 6:24 AM

    You are welcome.. Lori, I have an in-home bakery and this is the only recipe I use for all of my cakes and cupcakes! You can use a white cake mix for all flavors, the 1/3 cup does not change the taste of the other flavors.. :-)

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    Hannah — August 14, 2012 @ 6:11 PM

    I use this recipe all the time!!! Seriously the best white cake recipe I’ve ever used!!

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    Pam Herda — August 15, 2012 @ 3:26 PM

    I made these today as cupcakes using both the vanilla and almond flavorings. Topped them with the wedding buttercream frosting. OMG! I am not a huge cake fan but these were amazing! Honestly, I don’t think I will ever be able to use a simple box mix again! Thank you for posting, amazing!

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    Sara — August 16, 2012 @ 12:58 PM

    Hello! Am very interested in trying this recipe. Is there anyway to figure out how to just make a dozen or so? 36 is a lot! Haha.. I don’t want to waste ingredients.

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    Lori Lange — August 17, 2012 @ 8:36 AM

    not sure! Maybe freeze the rest?

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    Ramona Woods — August 21, 2012 @ 5:25 PM

    I’ve made these several times and they are fantastic! I have a friend who has requested I make these for her daughter’s wedding reception. My question is do these freeze well? I need to make them several days before the wedding, due to time constraints, and then frost them the morning of the wedding. I apologize if this question has been asked and answered, I just didn’t have time to read through all the posts. Thanks in advance!!

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    Lori Lange — August 21, 2012 @ 6:42 PM

    yes, if they are covered tightly they will freeze well!

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    T — August 22, 2012 @ 12:01 PM

    How would this be , using cake flour ?

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    Lori Lange — August 22, 2012 @ 3:51 PM

    not the same… use AP!

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    Copperline — August 24, 2012 @ 6:49 AM

    Hi Lori- do you know if plain yogurt, maybe even greek, could be substituted for the sour cream?

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    Lori Lange — August 24, 2012 @ 7:55 PM

    I have not tried it.

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    Linda — August 24, 2012 @ 8:43 PM

    The Duncan Hines Signature French Vanilla is 18.25 oz and it has an absolute wonderful flavor. Replacing it for the white cake mix.

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    Magic and Mayhem — August 24, 2012 @ 11:32 PM

    I saw this on Pinterest and happily clicked over but was bummed to see it’s made from a box mix. Every time I think I’ll make life easier on myself and use a mix, I can’t help but read the ingredients and I just can’t do it.

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    Lori Lange — August 26, 2012 @ 5:08 PM

    I know… I really would love to try and create one that is entirely from scratch too. This one does happen to turn out so delicious though.

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    Sylvia Davis — August 28, 2012 @ 1:39 PM

    I baked these today and OMG I have eaten two already…..They are so awesome – moist and fluffy…….I used the Buttercream frosting recipe supplied and wanted to eat it with a spoon. I also filled mine with a surprise strawberry cream cheese filling. I am fixing these for a bridal shower and hope they like them as much as I do !! I found the 18.25 size box at Kroger………

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    Nikki — August 28, 2012 @ 5:28 PM

    Made these this afternoon. I made the whole batch but put 3/4 of the batter in the freezer for later. I don’t need 36 cupcakes around for the rest of the week! :)

    I adore the texture – dense and moist with great flavor. Possibly a smidge too much salt for my taste. I used Betty Crocker French Vanilla Supermoist. I actually forgot to add the oil, but they still turned out great. Next time I’m going to try almond flavoring.

    Definitely a keeper!

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    Colleen — August 29, 2012 @ 4:04 PM

    Today I made Red Velvet cupcakes following this recipe. They turned out great. I’m just about to make a whipped cream icing for them.

    I used Duncan Hines 18.25 oz mix. It made 32 cupcakes in total. One thing to note: I made the first batch of 24 then tried them and felt they lost a bit of their flavour with the added ingredients. I added a few tablespoons of cocoa powder to the remaining batter, as another commenter suggested, and they turned out more flavourful.

    I will follow this recipe again. Next time I think I will try the white cake mix with a pistachio pudding icing.

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    Lori Lange — August 30, 2012 @ 1:36 PM

    It works best with white cake… but if you get into flavors, you definitely need to figure out some adjusting to make it taste like what it’s intended to taste like. The extra ingreds. can thin the flavors out somewhat.

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    Leigh — August 31, 2012 @ 5:10 PM

    I love your recipe! Try using vanilla yogurt instead of sour cream sometime. The cupcakes come out so moist and delicious!

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    Candy — September 2, 2012 @ 8:26 AM

    I see you removed all my posts — I’ll take that as a “no” —
    Sorry if I said something wrong.
    Candy in Yorba Linda

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    Lori Lange — September 2, 2012 @ 11:23 AM

    I will!

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    Rosalind — September 8, 2012 @ 9:21 AM

    I have gone through your comments and you said to reduce some liquid for a 16.25 oz cake. I bought Betty Crocker, but it’s size is 16.25 oz. How much would you alter the liquid?

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    Lori Lange — September 8, 2012 @ 3:09 PM

    I’m not sure yet… I haven’t heard back from the company. Others have said that they’ve made the recipe as is and it still turned out just as good. And others said that they just bought an extra cake mix and added 1/3 cup of that extra mix to the recipe.

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    Kristy — September 9, 2012 @ 6:54 AM

    My mom and I made these cupcakes lastnight. We can’t wait to try it with other flavors. I am so glad to have this recipe! THANK YOU! I think I am going to try it as a lemon bundt cake with a lemon glaze next.

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    Lori Lange — September 9, 2012 @ 7:02 AM

    Awesome! I’d sub lemon extract for the vanilla, and maybe add in some lemon zest too!

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    Gail — September 9, 2012 @ 6:47 PM

    Awesome recipe! I’ve started a baking business and have made them for several orders! Wonderful flavor and texture! Thank you so much for sharing! I’m making them again for an Anniversary party this weekend!

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    Angela Tepper — September 14, 2012 @ 8:47 PM

    I make almost the same recipe and it is always a hit. I do not use any eggs in my recipe and 2 tsp vanilla and 1 1/2 tsp almond. They always turn out so moist and yummy.

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    Lori Lange — September 15, 2012 @ 6:11 AM

    No eggs??

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    Angela Tepper — September 15, 2012 @ 6:57 AM

    Yep, no eggs. And also I use 1 1/4 c. water. Cakes & cupcakes turn out so moist, although you have to remove cakes from pan after 5 minutes (no longer than that) or they tend to stick.

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    Ashley — September 16, 2012 @ 12:08 PM

    I used a 16.25 oz package and left all of the liquid amounts the same and these turned out AMAZING! So moist, great texture. I know these will be a hit at my daughter’s birthday! Thank you!

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    Elizabeth Suits — September 16, 2012 @ 5:01 PM

    Hi, Lori… I made your wedding cupcakes today and they are wonderful but I’m making them for my co workers and I wondered do I have to refridgerate them because of the buttercream frosting or are they ok being in an airtight container over night?
    Thanks!

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    Lori Lange — September 16, 2012 @ 5:09 PM

    They will prob be okay in a covered container overnight, but I’d probably stick them in a covered container in the fridge overnight instead. They’ll come back to soft consistency once they return to room temp.

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    Lori Lange — September 16, 2012 @ 5:10 PM

    This is great to know!!!

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    Elizabeth Suits — September 16, 2012 @ 7:39 PM

    Thanks… I wasn’t sure if they’d be safe to eat unfridgerated with the butter and whipping cream in the frosting…

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    Aleena — September 18, 2012 @ 12:39 PM

    Could I use whole milk instead of sour cream?

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    Lori Lange — September 18, 2012 @ 5:38 PM

    No- milk will give the recipe too much liquid. It needs sour cream.

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    jackie — September 19, 2012 @ 5:56 AM

    sorry for the questions.. but jf mils cake mix already has sugar in it.. would you still add more ?

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    Lori Lange — September 19, 2012 @ 6:05 AM

    I’m sorry- I don’t know anything about the cake mix brands outside the US, but yes… the recipe is for a “jazzed up cake mix”- one that is meant to just add eggs, water and oil normally but my added ingreds here make it taste better. I wouldn’t recommend halving the recipe.

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    Aleena — September 21, 2012 @ 4:21 PM

    Used this recipie and it turned out amazing
    First i tried the recipie written on the mix but this one defo won.. for people living in the UK i used Tescos own .. but im pretty sure asdas own will be just as good…
    will deffo be using this recipie always …

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    Deb — September 22, 2012 @ 6:25 PM

    These are amazing! We love the cupcakes and the frosting. Do you have any ideas for a chocolate version of the cupcake?

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    Lori Lange — September 22, 2012 @ 9:20 PM

    Yep: http://www.recipegirl.com/2012/04/10/chocolate-wedding-cupcakes/

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    Melanie — September 28, 2012 @ 9:56 PM

    Can this recipe be used for a sheet cake?

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    Deb — September 29, 2012 @ 6:21 AM

    You made my, and my daughter’s day!!! I’m trying the chocolate version today. If they’re anything like the white version, they won’t last long. Everyone who has tried them loves them. Thank you, thank you, thank you!!!

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    Crystal — September 29, 2012 @ 6:00 PM

    Love these!!! I made them for my family and frosted them with your cookies and cream frosting for a birthday party. Definitely a keeper recipe here!

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    Lori Lange — September 29, 2012 @ 6:47 PM

    Good question. I’ve made layer cakes with the recipe, but never a sheet cake. Should work just fine though, I would think! Just watch it closely to see when it’s done!

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    Jamie — September 29, 2012 @ 7:02 PM

    I have a Betty Crocker white cake mix that I bought last week. It is a 16.25 ounce mix. I think I’m going to check my cake decorating supply store and see if they have cake mixes. Might be able to get lager quantify mixes through them.

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    Jamie — September 29, 2012 @ 10:53 PM

    I found that Fry’s (a Kroger supermarket) carries 18.25 ounce cake mixes. I bought one tonight and made this recipe. I was concerned because I didn’t like the smell of the cupcakes when they came out of the oven, but the cupcakes have amazing flavor. I am SO pleased with them!

    Also found that Duncan Hines makes professional cake mixes sold in 50 pound quantities. There are also a number of professional mixes available online.

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    Melanie — September 30, 2012 @ 4:22 PM

    I made a sheet cake for my daughter’s birthday. It turned out amazing! I love the texture! The best cake recipe I have ever found! Thank you, Lori!

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    Caty — October 3, 2012 @ 9:56 PM

    Hi Lori!

    I’m trying these cupcakes for the first time this weekend but had a question about the buttercream icing. I wanted to dye it pink – is this a bad idea because there’s so little liquid that goes into it?! I already have food colouring so I was planning to use that, but should I splurge for the Wilton gel icing colours so they won’t water down the icing? HELP PLEASE :)

    Caty

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    Beth — October 4, 2012 @ 7:38 AM

    I just tried the White Wedding Cake Cupcakes for the first time and OMGosh! They are great! I’ve got the first batch cooling now, the second one in the oven and excited to get the third batch done and cooled so I can start frosting! This is the best cake recipe I dont think I’ll ever use another cake recipe! Thank you so much!

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    Lori Lange — October 4, 2012 @ 10:09 AM

    *definitely* use the gel or paste- do not use the liquid food coloring or it will make it too thin.

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    Maggie — October 4, 2012 @ 6:28 PM

    I am making these for a wedding as well. I have tested both the white and chocolate , both wonderful. The best I have ever tasted .I am wondering about a coconut recipe for the white cupcakes. Do you think you could substitue coconut milk for the liquid and add also a bit of flaked coconut ? Your help would be greatly appreciated . Thanks again . These are amazing , I hope everyone at the wedding will love them as much as I do !!!

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    Lori Lange — October 4, 2012 @ 7:22 PM

    Sounds like a good idea! Probably coconut extract would be good in there too. Let me know if you try it!

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    Cupcakesss — October 5, 2012 @ 4:23 AM

    Every time I make this recipie it becomes really thin and watery.. Is there a way to thicken it up?

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    Lori Lange — October 5, 2012 @ 2:23 PM

    That doesn’t sound right? What brand cake mix are you using?

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    Michelle LaMirand — October 9, 2012 @ 2:13 PM

    I LOVE this recipe! I love it so much i put a link to it on my cake decorating blog! I hope that was ok! Thank you so much. I love making things taste better than the box mixes. I think the box mixes are pretty dang good but this is GREAT! I made it and got so many compaments from it!

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    Lori Lange — October 9, 2012 @ 5:38 PM

    Thanks!

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    Laurie — October 11, 2012 @ 6:32 AM

    Just made this recipe for my stepson’s wedding. They were WONDERFUL! I used 2 french vanilla cake mixes (15 oz. box) and used 1 full box plus enough of the 2nd box to make the 18.25 oz. needed. Received lots of compliments! This will be my “go to” recipe for white cupcakes as well!!

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    Amy — October 16, 2012 @ 6:01 PM

    I have looked for 18.25 oz box cake mix and they have all seemed to downsize. Does the added ingredients change with a 15.25 oz box? It is a Pillsbury cake mix. Thank you! :)

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    Lori Lange — October 17, 2012 @ 3:13 PM

    Read through some of the comments above… some people made the recipe as is with the smaller box (and it turned out just fine), and others bought a second box and added the additional ounces of mix to create 18.25.

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    Sonya — October 22, 2012 @ 12:52 PM

    I made these cupcakes for the first time yesterday and they are HEAVEN!! This will definitely be my go to recipe for cupcakes. I couldn’t find any 18.25 oz boxes of mix where I live either, so I used the Betty Crocker 16.25 oz box. I didn’t adjust any of the ingredients and they came out perfect!

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    Lori Lange — October 23, 2012 @ 7:44 PM

    good to know! Thanks!

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    Jessica — October 27, 2012 @ 6:23 PM

    Love love love this recipe! Just one question – I accidentally picked up a mix with pudding in it, should I make any adjustments to compensate? It’s a 18.25oz mix at least. Thanks!

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    Linda — October 27, 2012 @ 10:41 PM

    The Duncan Hines Signature brand is still 18.25 ozs. and I use the French Vanilla. Absolutely wonderful!!

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    Lori Lange — October 28, 2012 @ 12:26 PM

    I don’t think it will make a difference.

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    Kathryn — November 9, 2012 @ 9:20 PM

    I have made them twice, love this recipe, thank-you so much! This evening I made them with choc cake mix, and realized I had no sour cream, so I used plain greek yogurt, came out great.

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    Holly — November 11, 2012 @ 6:23 PM

    These were delicious! They were so moist. I made some for my daughter’s birthday party and we had leftovers that we were still eating a week later and they still were moist! So impressed! I colored the frosting pink and it worked amazing. The piping went on perfect and they looked super cute! Thanks for the recipe!

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    KS — November 13, 2012 @ 4:53 PM

    Cuocakes were incredible. Normally I would never use a boxed mix, but these tasted like they were made from scratch. They were devoured at my tailgate party! I will definitely make again.

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    Fadbakes — November 17, 2012 @ 2:11 AM

    Here in india i found betty crockers 250gms vanilla cake mix. Thats approximately 8.8 oz. how do i change the quantities for the rest accordingly. Reading the above rave reviews i really cant wait to try this !

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    Lori Lange — November 18, 2012 @ 5:13 PM

    I’d buy multiple cake mixes to add up to the amount of ounces called for in the recipe.

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    Rosie — November 24, 2012 @ 4:09 PM

    Hi Lori! I love how you piped the icing on this cupcake – can you give some tips on how you did that and what piping tip you used?
    Thank you!!!

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    Lori Lange — November 26, 2012 @ 12:06 PM

    Check out comments below for similar questions, and see this post too! http://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/

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    Lisa-Marie — December 1, 2012 @ 4:31 AM

    Hi, i could only get the 16.25oz/461g this is about 45 grams less than your recipe…what could i use to substitute this missing 45g? i really want this to work. What do you recommend? Thank you Lisa UK xx

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    Lori Lange — December 1, 2012 @ 6:14 AM

    I’d purchase another mix and add the extra amount to the mix to create what you need.

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    Cheryl — December 2, 2012 @ 6:26 AM

    These cake mix companies are making a fortune off us. They reduced the size of their mixes, so we’re having to buy two cake mixes instead of one to accommodate our recipes. A lot of brands are doing that now and still charging us the same price. This is turning into a sad country.

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    Lori Lange — December 3, 2012 @ 10:06 PM

    I know- it’s a bummer. Some people have said that they’ve still made this recipe as written with the smaller size mix and it still comes out great. Another commenter had this to say: I could only find the 15.25 oz boxes of cake mix, but was intent on trying out this recipe. Instead of reducing the liquids, I just used a heaping cup of flour instead of one cup, put in a little over a cup of sugar to offset the extra flour, and added in a tsp of baking powder. The cupcakes turned out great.

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    Sandra — December 4, 2012 @ 9:18 AM

    What about using a cram cheese frosting on these, I don’t like buttercream?

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    Lori Lange — December 4, 2012 @ 11:47 AM

    sure!

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    Jami — December 7, 2012 @ 6:40 AM

    Hi Lori ~

    First of all, wanna letcha know that, although I love to bake/cook/feed people (& myself, of course!) I don’t think I’ve ever commented on a recipe, but hafta do that now: this is the. best. recipe. EVER! I wanted to do something different for daughter’s birthday 2 years ago, & stumbled across this…. figured I needed to test it out before the soiree… big mistake! I believe between my family & my best friend’s (she’s my cupcake connoisseur), we went through a couple of batches! Needless to say it’s been a major hit & I’ve made these & the cake version numerous times since; FYI I actually made this into a thin layer cake w/ raspberry filling also once: YUMMY!
    So, rambling’s done & here’s my question; one of dear hubby’s only holiday baking requests is cake balls… have you ever made this into that & what icing did you use, if so? Seems a bit labor intensive to do the buttercream icing, in addition to making the cake… thoughts??
    Thanks so much & Joyeaux Noel, Y’all!

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    Lori Lange — December 7, 2012 @ 7:28 AM

    These cupcakes are great for cupcakes.. but if I were going to make cake balls or cake pops, I’d just go with making a regular mix. I don’t think there’s any need to make anything special for cake balls since they flavor of them tends to take on whatever you mix them with. That’s my two cents!

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    Denise — December 14, 2012 @ 7:14 AM

    These cupcakes are amazing. Truthfully, I am not a box cake kind of girl, but was in a hurry to make something for a fundraiser. Then I decided to “dress them up” and found this recipe in a web search. Long story short – they won the contest. There is a well-known cupcake bakery in the Mid-Atlantic city where I work, and everyone said these cupcakes were better than this Cupcake Wars winner offerings. These comments weren’t made to me – just the hosts of the fundraiser, so no pressure to be kind :) I didn’t notice the number of ounces on the box – it was Duncan Hines Classic White. Made the recipe just as directed.Made 18 cupcakes. Baked for 18 minutes and they were absolute perfection. Looking forward to trying it with other cake flavors.

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    Lori Lange — December 14, 2012 @ 10:00 AM

    awesome news!

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    Cindy B. — December 16, 2012 @ 5:18 PM

    I made these this weekend…they are awesome!!! I also used your recipe for wedding cake buttercream…which also turned out perfectly. My thirteen year old daughter used Christmas cupcake liners and decorations and is giving them out to her friends – she’s very excited about how great they look and taste. I have always used basic boxed cake mix…NEVER again!

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    Laurie — December 19, 2012 @ 5:16 PM

    Hello!

    Did you make your on icing? Can you tell me what you used if you did? I can’t wait to make these!!

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    Lori Lange — December 20, 2012 @ 5:35 AM

    http://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/

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    Annette — December 22, 2012 @ 5:02 PM

    I tried these and I had an issue with the bottom of my cupcakes getting to brown. I placed an extra pan on the bottom and they turned out a little better.

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    Melissa — December 31, 2012 @ 8:24 PM

    I made these for tonight’s New Years shin-dig and they seem to be a success! Most say they’re delicious while one says it’s pretty rich. Personally, I thought they taste good but are too sticky.
    I’ve made the icing recipe before with great luck and loved it, but this time I messed it up. =( too much butter, thankfully I had a tub of frosting in the cupboard!

    Thank you for your recipes!

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    Kathryn — January 5, 2013 @ 10:21 AM

    Hi, I would love to make these cupcakes.. Any tips for someone who isn’t a big baker and is hosting a shower for my friend I am the maid of honor and would like to make them special for her.i live In New Orleans, La if you know of any places where I can get decorative edible glitter or beads on top of them.

    Thanks

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    Lori Lange — January 6, 2013 @ 8:01 PM

    Check out baking supply stores! or online too.

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    Kit — January 9, 2013 @ 12:28 PM

    I have made these so many times. They always turn out great and get rave reviews. I also like that it makes about 3 dozen each time. Thanks for sharing.

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    Juliette — January 9, 2013 @ 1:07 PM

    Would this recipe be good to make a stacked cake with fondant? Thanks!

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    Omalley — January 9, 2013 @ 4:22 PM

    Hi I was looking between ur wedding cake and cupcake rec. I noticed in the cupcake one you say its better to have an 18.75 mix. It doesn’t say that in the cake rec.? If making the cake should I make sure to have a 18.75 cake mix? Thanks

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    Lori Lange — January 9, 2013 @ 7:54 PM

    One I changed and the other I did not. I have had people try the recipe using the new size box mix as the recipe reads without making any changes and they’ve had success with it. So I wouldn’t worry too much about the slight change in weight.

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    Lori Lange — January 9, 2013 @ 7:54 PM

    I am not experienced at all with fondant, so I have no idea.

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    Sadie — January 11, 2013 @ 1:14 AM

    Ingredient 1: A box of cake mix…are you kidding me?

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    Paula — January 11, 2013 @ 1:20 PM

    I made these today with the buttercream frosting. I added the extra cake mix. I added almond and made them with the buttercream frosting. I had zero trouble with these and scored rave reviews from my coworkers. This recipe is going into my vault. Thanks!

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    Barb j — January 11, 2013 @ 5:44 PM

    I made this cake for Christmas Eve and it was fabulous. (Added some red sugar sparkles lightly on top with a few peppermint candies for a very cute, but understated design). It truly reminded me of the wedding cakes of my childhood…but I haven’t eaten one like it in years. And the buttercream frosting was rich and luscious. I would make this my go-to recipe for frosting except my little granddaughters found it too rich …..they’ll appreciate it when they get older!

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    Lori Lange — January 12, 2013 @ 5:12 PM

    I know- it’s crazy. I gave the bride I originally made these for- 4 choices of cupcakes. She and a whole bunch of others taste-tested, and this one was by far the big winner. (and the others I gave her to test were all very good, homemade cupcake recipes!) It just works.

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    Lisa — January 14, 2013 @ 4:48 PM

    THANK YOU so much for sharing this phenomenal recipe! I made these exactly as the recipe stated and they were beyond amazing! I made them for a co-worker’s birthday. I added edible glitter to add a little sparkle along with the pearls in honor of the January freeze today!. What a gorgeous display topped only by the flavor! I received many comments, notes, and calls about these cupcakes. so many, I was blushing by the end of the day!

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    Kristina Patten — January 15, 2013 @ 8:51 AM

    Hi there!! I am making cupcakes for a bridal shower and I split this recipe and did half with sour cream and half with plain greek yogurt. They are both delicious, but I have to say that the greek yogurt is the bees knees!! I cannot wait to have the ladies sink their teeth into these! Thanks for the recipe!!

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    Cindy — January 15, 2013 @ 5:42 PM

    Lovle recipe. I will be making these for a shower. Was wondering which frosting tip you used in the photo shown here?

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    Lori Lange — January 17, 2013 @ 7:22 AM

    Please look at this post for details: http://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/

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    Lori Lange — January 17, 2013 @ 7:23 AM

    ohhh, good to know!

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    Amy — January 17, 2013 @ 10:48 AM

    Hi Lori :) I’m going to use this recipe to make a cake for my son’s birthday. I’m not a baker, at all, haha and I need your help! How far in advance could I make the cake, put your buttercream icing on it & freeze it? Thx in advance!

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    MzTris — January 17, 2013 @ 11:18 AM

    I just made these this morning and they are very delish! I’m making cupcakes for a baby shower this weekend, and this is exactly what I had in mind when they said “white cake”…so super moist! Since this was a trial batter, I played around with some flavors with the extra batter…added lemon zest and fresh lemon juice, and baked as mini bundts for my husband. He was in seventh heaven…I think I just found my “go to” Thanks a ton!!!

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    Jill — January 19, 2013 @ 7:20 AM

    I found this recipe last year and made them for my daughters wedding. They were fabulous and so much easier than the complicated recipe I was originally going to use. I popped a white chocolate truffle in the middle of each immediately after removing from the oven and used a white chocolate cream cheese frosting. Everyone raved about them!!! I made many trials and found they stayed moist for many days and froze very well too! I made a small round layer cake for the top of the tower and mini muffins attached on a stick in a vase for a “bouquet” with the same recipe. It is great because it does make a large batch…..I always smile when I see this pin come around over and over!

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    Lori Lange — January 19, 2013 @ 7:31 AM

    Happy to hear they have been a success!

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    Lori Lange — January 20, 2013 @ 9:39 AM

    I’d freeze the cake and add the buttercream just before serving. Maybe up to two weeks if they’re well sealed?

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    Mandi — January 25, 2013 @ 8:35 AM

    Just wondering if anyone has tried doing this recipe with a boxed cake that isnt the 18oz. I just saw mine was smaller than that. DARN IT!

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    Lori Lange — January 25, 2013 @ 10:23 PM

    Some have tried it with the smaller amount cake mix and have had the same successful results!

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    KJ — January 29, 2013 @ 11:25 AM

    I just finished making this cupcakes right before I sat down to write this comment. THANK YOU SO MUCH for sharing this recipe. This turned out to be the best cupcakes I have ever made. I used 16.25oz boxed white cake mix, and followed the recipe above. ( Not the direction on the box ). I did not change a thing. I also made the buttercream frosting too. They go so well together ? I think I’ll make this cupcakes over and over again, thank you ????

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    linda hogge — January 29, 2013 @ 6:45 PM

    i have made these a few times and i do love them, but…..sometimes the top of them seem to feel wet or kinda sticky

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    Jeanie Gardner — February 6, 2013 @ 2:28 PM

    I am maybe blind?? but I can’t find the Butter cream frosting? I’m making these for my 8 yr old granddaughters birthday..today!!

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    Lori Lange — February 6, 2013 @ 2:32 PM

    It’s here- on another recipe page: http://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/

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    Jeanie Gardner — February 6, 2013 @ 2:33 PM

    Ok, never mind..I found it..Silly me..but need to go get some whipping cream..

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    Jeanie Gardner — February 6, 2013 @ 2:35 PM

    thank you Lori..I’ using applesauce instead of oil, will let you know how it turns out..I can’t wait..

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    Betty — February 7, 2013 @ 11:06 AM

    Can you use ready made whipping cream?

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    Lori Lange — February 7, 2013 @ 11:07 AM

    Liquid cream is what you need- near the half & half.

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    LindaSue — February 7, 2013 @ 2:04 PM

    YAY for cupcakes! And these are wonderful. My daughter is getting married tomorrow. I made a small 2 tier red velvet cake and also made a batch of these cupcakes. I love the way they bake, the color, the crumb and the taste. Thanks for sharing!

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    Amie — February 8, 2013 @ 7:30 AM

    I used this recipe for my daughters first birthday cakes in a mason jar. The cake was so delicious that I’m making cupcakes with this recipe for her second birthday! Delicious! Thank you so much for sharing this recipe! :)

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    Him — February 9, 2013 @ 1:39 PM

    I was really excited to make these cupcakes because I love wedding cake. They turned out to taste just like a box cupcake. The icing was even more disappointing. Overall, not a fan. I will just stick to using my normal recipe.

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    Jill b — February 10, 2013 @ 5:54 AM

    These are so good and so easy! The icing didn’t go as far as # of cupcakes so make more!

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    Cheryl — February 10, 2013 @ 8:32 PM

    What frosting do we use. They look so great

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    Laura — February 12, 2013 @ 8:19 PM

    EXCELLENT cupcake recipe!! Have been in search of that perfect cupcake recipe for my daughters baptism party.I have been trying many recipes from cupcake books from the library. I wasnt having much luck til I starting trying recipes online . Tried your this recipe for cupcakes and I am going to call it a winner out of all the recipes I’ve tried! Thanks for sharing the recipe!

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    Lori Lange — February 14, 2013 @ 11:51 AM

    Wedding Cupcake Buttercream- also on the site!

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    Lisa — February 15, 2013 @ 5:12 AM

    When people talk about wedding cake flavored cake, I think almond flavored, but I see this has vanilla extract in it.

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    Lori Lange — February 16, 2013 @ 6:41 AM

    You can certainly put whatever flavoring you’d like in it!

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    Liz Lockhart — February 17, 2013 @ 4:49 PM

    Lori~Thank you so much for helping us celebrate our company’s one year anniversary on Valentine’s Day. We have a family-run real estate company, and we baked over 250 cupcakes which we then delivered to area real estate companies this week to thank them for being a part of our real estate community. The cupcakes, baked with your wedding cake recipe and frosting, were a hit everywhere. It is the first time I had ever tried to do anything on this scale, but your directions were RIGHT ON and gave me confidence.

    I want to add one important thing to the discussion points, though. The cupcakes made using Duncan Hines were far superior to a batch we made using a generic cake mix. I will stick to Duncan Hines for sure, because there was a distinct difference in taste and in texture–and the cake mix was the only variation.

    Thanks again!

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    Liz Lockhart — February 17, 2013 @ 4:55 PM

    I should add that the cupcake baking was a family effort! I certainly did not do it alone. We also baked a batch of strawberry cupcakes for our son’s office this week. They were a hit, as well. The first batch of wedding cupcakes went to church last Sunday, and then we started in on the “thank you” cupcakes.

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    Laura — February 18, 2013 @ 12:33 PM

    These are the absolute best cupcakes ever! Made them for my daughters birthday and everyone loved them! I used a cream cheese icing to fill them and top them. Delicious!

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    Tammy — February 22, 2013 @ 3:41 PM

    Thanks for posting this! With all of the downsizing in cake mixes, I was looking for a way to still produce 24 nice sized cupcakes… and improve the taste. I’m trying this tonight :)

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    Bobbi Smith — February 24, 2013 @ 1:27 PM

    Just made these cupcakes for a Baby Shower, they were a hit !

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    Joanna — March 4, 2013 @ 6:58 AM

    Thanks for the recipe! I made these tonight for a family party, and they were a hit. I added two extra tablespoons of vegetable oil to make sure they were moist. I was a bit nervous when I tried the batter because it tasted pretty artificial, but once the cupcakes were done and iced, they tasted great. They were a little artificial and “cake mixy,” but they still tasted great. I am a big fan of cream cheese frosting so I used this instead of your buttercream recipe. They turned out great. Thanks again!

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    Jacquie — March 7, 2013 @ 7:10 AM

    If you use whole eggs instead of just the whites, would you still add the sour cream?

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    Lori Lange — March 7, 2013 @ 7:15 AM

    yes, you still need the sour cream.

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    Alice Janak — March 9, 2013 @ 2:24 PM

    I just made these. They are wonderful. I LOVE white cake with vanilla buttercream. These are great without the icing. I know I will be making them again. BTW I got exactly 36 cupcakes, rose perfectly and didn’t fall when they cooled. Thanks for a wonderful recipe.

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    Elizabeth McLean — March 9, 2013 @ 2:40 PM

    I have two words for you…Grand Slam!!!!

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    Nancy — March 10, 2013 @ 2:52 PM

    I tried it with Duncan Hines Devils Food Chocolate – came out very chewy like a brownie. Not what I had in mind for cupcakes. I wouldn’t recommend it.

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    Lois — March 11, 2013 @ 8:17 AM

    I made these with my grandsons this weekend and they were super fantastic. They do, however taste tough if you wait until the tops are golden. I took them out when they were testing done!!!! Then the tops were white, but they were so very soft and delicious. The buttercream frosting was super too. I was going to just go back to the regular cupcakes when I ate one of the golden brown ones, then I ate one that was white and what a difference. My grandkids loved them too. I made mini ones as well as large ones. There are only 5-6 big ones left. The mini ones were baked the same and were terrific. Thank you so much. I was needing to make some for my son’s weddin this summer and my daughter’s next May. Thank you again.

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    longislandlake — March 13, 2013 @ 8:10 PM

    How long do you think I could freeze these for? We’re hosting our son’s wedding this August and I know I’ll have lots of other things to do leading up to the date and would like to get the cupcakes/cake done as early as possible.

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    Lori Lange — March 13, 2013 @ 8:27 PM

    I wouldn’t freeze them any longer than a week ahead. You wouldn’t want to risk them getting ice build-up, and they’d need to be well-sealed too!

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    Roberta Weaver — March 18, 2013 @ 4:51 PM

    Made these yesterday for the first time and they are terrific! Followed the recipe to the letter. They have been stored, loosely covered on the kitchen counter, and today they are “seeping”. Any ideas?

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    Kathryn — March 18, 2013 @ 9:52 PM

    Ran across this and thought yum. I’m making it right now and making Mini’s. The recipe made 72 mini cupcakes! oh my goodness, and I filled them 3/4 full. Tomorrow is my daughters bday and she gets a dozen with lovely lavendar colored/flavored butter creme frosting! lol lets see where her diet goes now! the rest will have to go to friends! Thank you for this wonderful recipe!

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    Lori Lange — March 18, 2013 @ 10:06 PM

    Hmmm… not sure! Seeping what? Just a little moisture? I’m not sure I’ve had that happen.

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    kim — March 19, 2013 @ 9:01 AM

    I liked the texture. They were moist but still light. I didn’t like that the imatation vanilla flavor from the cake mix still could be tasted. Maybe someone could recommend a cake mix to use with this recipe.

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    Debbie Spade — March 22, 2013 @ 11:51 PM

    Lori Lange you seem like a very sweet and patient person! You handle all with such grace :)

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    Sara — March 24, 2013 @ 7:03 AM

    I am making 250 of these for my wedding. I’ve always heard that Duncan Hines is the most moist but mine are kind of dry. Am I doing something wrong or should I try Betty Crocker cake mix?

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    Lori Lange — March 24, 2013 @ 7:24 AM

    Well, I guess you’ll just have to test out some different brands to see what you prefer…

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    JoMarie — March 24, 2013 @ 2:18 PM

    These were delicious!!!! Would it be possible to freeze the batter? These cupcakes are, um, for personal use ;) lol I don’t need all 36!!

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    Lori Lange — March 24, 2013 @ 9:32 PM

    I don’t believe freezing the batter is a good option, but the cupcakes should freeze just fine!

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    Lori Lange — March 24, 2013 @ 9:33 PM

    aw, thanks :)

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    sandi — April 4, 2013 @ 10:57 PM

    The best cupcake recipe ever! I made 175 for my son’s wedding! I have used this recipe at least a dozen times with many cake box flavours it is always perfect and so easy. I always use Martha Stewart’s swiss buttercream for the frosting it is heaven!,

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    Nadia — April 5, 2013 @ 11:02 AM

    I used this recipe to celebrate my husband’s and aunts’ birthdays but tweaked it a little bit. Instead of using 1 and 1/3 cups of water, I replaced it with buttermilk and also instead of adding the egg whites straight to the mixture to beat, I actually beat the egg whites separately and then fold it in at the end. The result was a batch of white super soft n moist cupcakes. I love how white it is. Oh and I also added oreo bits inside so the contrast of white and black is just amazing. Thank you for the recipe. Its the best cupcakes I have ever made!

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    Loretta mcMahon — April 6, 2013 @ 10:42 AM

    I made these cupcakes for my granddaughters sweet 16 bday as favors. I used a clear squat size see thru plastic cup. I put a half inch of m and m’s in the bottom then the cupcake, then bagged them in the clear candy bags from ac Moore and closed the bag with the twist ties that you buy with the thank you tag. Guest were given them as they left and I have actually got comments from teenage girls… As an example…those cupcakes were probably the best I ever tasted in all my seventeen years on this planet. Thank you for making me a star cupcake baker!!!

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    Lori Lange — April 7, 2013 @ 7:21 AM

    Happy to hear they were such a success!

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    Jennifer Y — April 9, 2013 @ 8:15 PM

    Hi!
    Your cupcakes are beautiful, I am making wedding cupcakes for my cousin April 22nd and she wants them to look like the cupcake in this photo. I saw that you used a Wilton 2D tip but how did you achieve this look? Would it be possible to post a tutorial?
    Thanks!

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    Lori Lange — April 10, 2013 @ 7:56 AM

    I wish I had time to do that for you right now, but my book is launching next week and I’m buried in craziness! I just sort of wiggled it back and forth to create a ripple.

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    Rhonda — April 19, 2013 @ 11:34 AM

    Do you know how many cups of batter this is?

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    Lori Lange — April 19, 2013 @ 3:30 PM

    no idea!

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    Rose — April 19, 2013 @ 5:22 PM

    I am making cupcakes for my daughters college graduation. Looks like I’ve found the recipes. I read through ALL the comments and collected the best ones and will let you know how it goes. I also am going to scale out the cake mix and let you know how much more cake mix to add. Lori thank you so much for taking so much time with all these posts and for the recipes.

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    Mindy — April 19, 2013 @ 5:36 PM

    Just wondering if these can be frozen-(before frosting of course). Thanks!

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    Lori Lange — April 20, 2013 @ 7:09 AM

    sure! Just keep them in a covered container, and then defrost and frost!

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    Donna — April 20, 2013 @ 4:29 PM

    Wow these are wo a doubt THE best cupcakes. I never thot I cud make such amazing cupcakes. And easy too!
    My son said they are like eating a cloud!
    TRY THEM!

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    Fillion03 — April 21, 2013 @ 4:54 AM

    Hi Lori! These have been my go to recipe for awhile now. Have even made them for 3 weddings already and another one coming up in June. I’ve also made them at different times of year. I’ve tried many different recipes from other bloggers and nothing else compares. I am having a little problem though. I follow the recipe to a T and cook for 18-20 mins. Although they are incredibly moist, delicious & get rave reviews, I am experiencing a wet stickiness on top of each one. They aren’t like this when they come out of the oven and I let them cool before applying frosting. I’m not quite sure what to do to prevent this. Maybe I’m not letting them cool enough? Is there a rule of thumb for cooling that you go by? Maybe I’m storing them to soon? I’ve even tried different liners: grease proof, foiled & regular liners. Any thoughts you could provide would be great! Thanks for your help!

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    Jenetta — April 21, 2013 @ 5:29 PM

    I used this recipe to make 5 different flavors of cupcakes this last week and all the guest loved them. Great recipe, thank you for posting.

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    Lori Lange — April 21, 2013 @ 8:42 PM

    I’m not sure… Does the sticky on top mess with the frostings ability to stick to the cupcake? What is the problem you’re experiencing?

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    Tonya Van Veldhuizen — April 22, 2013 @ 8:19 AM

    How much batter did this recipe make?

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    Lori Lange — April 22, 2013 @ 11:31 AM

    I don’t have amounts on batter.

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    Tonya Van Veldhuizen — April 22, 2013 @ 2:55 PM

    I made a batch today and measured 8 cups for all those out there that are curious.

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    Rose — April 22, 2013 @ 3:47 PM

    OH MY GOODNESS. I just made these today. There are not descriptive enough words to describe the goodness. So tender, moist, DELICIOUS. I also made the chocolate wedding cakes. They are a close second. I want to make more cup cakes. Thank you so much I will be so appreciated at my daughters graduation in 2 weeks.

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    Carrie — April 29, 2013 @ 8:50 AM

    Thanks for all the information in these cupcake posts. I made these yesterday for a dinner party and they were a huge hit – and not very difficult. My husband claims to hate cupcakes and he ate two! I used the buttercream recipe on the other page which I doubled without incident. I wanted to let your readers know that I did find a cake mix that was the full 18.25 ounces – Kroger store brand – bonus, it was $1. Also, the almond flavor really makes these taste like wedding cake. I wouldn’t skip it. I got 30 cupcakes out of this recipe.

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    Samantha — April 29, 2013 @ 7:11 PM

    Looks delicious but it doesn’t go into the preparation of the frosting. I know the ingredients are listed but if they were divided into cake and frosting would have been great.

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    Lori Lange — April 29, 2013 @ 7:13 PM

    The frosting recipe is here: http://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/

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    Vania — April 30, 2013 @ 8:44 AM

    I made these for my best friend’s baby shower and they turned out AMAZING! AH-MAZE-ING! She is having a girl so I added a bit of fresh strawberry puree to my cream cheese frosting recipe to turn it pink without using red food coloring. Everyone was SWOONING. Serious success!

    Thank you!

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    Alyssa — May 2, 2013 @ 3:50 PM

    Just wanted to let you know that this is my go-to recipe for every white cake order I get! I also have a vanilla cake due this weekend and am going to try what some of the others recommended with substituting DH french vanilla. The cakes and cupcakes come out with the most delicious flavor and texture every single time, and they bake so evenly that I don’t even need to trim off the top! All my customers give me excellent feedback with rave reviews!! Thank you so much for this recipe!!

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    Lori Lange — May 2, 2013 @ 6:43 PM

    yay!

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    Sarah — May 16, 2013 @ 6:30 PM

    If I wanted to use whole eggs instead of egg whites, what would that do to the recipe? Do you know?

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    Jen — May 19, 2013 @ 11:10 AM

    These came out perfect! Thank you!

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    Lori Lange — May 19, 2013 @ 6:19 PM

    Well, it would probably turn out fine, but it would not be a white cake anymore (yellow, instead).

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    Nana26preciouskids — May 19, 2013 @ 7:27 PM

    Thank you so much for sharing this recipe!! I have used it several time with great success each time. My husband LOVES these cupcakes even with no frosting!! They are my new go to for cupcakes! So simple but taste as if you have worked all day for perfection! Thank you!!

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    liz — May 27, 2013 @ 8:42 AM

    Hi, thanks for sharing this recipe, i was wandering can i use a home made white cake mix intead of the box one? thank you

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    Lori Lange — May 28, 2013 @ 5:35 PM

    Yes, but then you should just use that homemade mix to make your cupcakes because it’s not the same to add the sour cream, etc!

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    Carolyn — May 30, 2013 @ 10:14 AM

    Our 35th anniversary is in Oct so thought give this recipe a try. I always read reviews first, this sounds amazing.

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    Kimmie — June 5, 2013 @ 9:41 AM

    Absolutely the best! I made these for a bridal and baby shower same weekend! Everyone just raved about them. I have a wedding coming up for 125 cupcakes and going to use this recipe for chocolate cupcakes! Can’t wait.. Thank you!

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    Christin — June 12, 2013 @ 9:49 AM

    These were incredible. I made them for girls night in and to suck up to someone we were negotiating with. I am making them again tonight for my sister, neices, mom, a girlfriend and her son… They are going to die of sugar goodness and pleasure! I learned the hard way that you should not leave yourself in a position where you have many leftovers. You WILL wake up in the night thinking of them. Whether or not you have the willpower to stay in the bed is the real question.

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    Frankie Joyce Head — June 16, 2013 @ 4:41 AM

    I just found these….I wanted to know how wel the frosting recipe holds up in the heat. Thanks.

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    Zoe Farmer — June 17, 2013 @ 3:00 PM

    These are wonderful cupcakes and it makes a wonder wedding cake!

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    Lori Lange — June 18, 2013 @ 6:01 AM

    It’s probably not a good one to make if you know it’s going to be quite warm. You can refrigerate ahead of time and then set out, but I wouldn’t let them sit in a sweltering situation.

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    Maddie — July 4, 2013 @ 2:15 PM

    Has anyone had any luck taking this recipe and removing the box mix and making their own in substitution? I know this is based on a box, but wouldn’t it taste fairly similar if you remove the box and add your own base ingredients? Does anyone have a recipe that they have done this with?

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    Lori Lange — July 5, 2013 @ 6:34 AM

    I’ve done just that… fiddled with using a regular white cake recipe and doing the sour cream mix-in, etc. I’ve tried it with many different recipes. I have yet to create a homemade version that turns out just as good though!

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    Anon — July 14, 2013 @ 6:23 PM

    My family is having an argument, we have always believed that when a recipe called for sour cream we were supposed to use whipping cream that had soured. However, some are doubting this previous belief and believe that it actually calls for real sour cream, the kind you top your potatoes with. So which is it?

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    Lori Lange — July 14, 2013 @ 6:58 PM

    Real sour cream… the stuff you top potatoes with!

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    Jaren (Diary of a Recipe Collector) — July 16, 2013 @ 1:11 PM

    I made this recipe for my son’s birthday cake. I made a 13 x 9 version and it is the most moist and delicious cake ever! Great recipe! Everyone loved it!

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    Karen — July 20, 2013 @ 9:25 AM

    Have you still not received an answer from the cake mix manufacturers about the change in ounces?

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    Lori Lange — July 22, 2013 @ 9:17 AM

    The recipe still works as written with the smaller mix. And no, they never responded :(

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    Beverly — July 23, 2013 @ 10:34 AM

    I can’t wait to try these. I found a couple recipes online to make your own cake mixes! (have not tried those yet, but will because I am sick of being ripped off by commercial companies downsizing portions and charging the same or even more!)

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    Lori Lange — July 26, 2013 @ 5:44 AM

    I’ve tried this recipe using homemade cake mixes and I haven’t gotten a good result. Let me know if you do!

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    Doni — July 26, 2013 @ 7:22 AM

    I made these cupcakes (and the buttercream you used) last night and OH MY! These are the BEST cupcakes (and the most delicious buttercream) ever. I used a 16.25 oz mix, and they turned out great. I have nothing to compare it to, but in case anyone is concerned, it will be fine. It does yield slightly fewer than 36 cupcakes, but I was doubling the recipe anyway. Thanks so much for the great recipe. Very easy and delicious!

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    Carolyn — July 26, 2013 @ 1:35 PM

    I just baked these, they tasted good but stuck to the paper liners. I’ll keep searching for the perfect cupcake recipe :-/

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    Lori Lange — July 27, 2013 @ 4:21 AM

    It had to have been the brand of paper liners that you used as this recipe doesn’t usually do that!

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    Angie Barth — July 31, 2013 @ 4:39 PM

    These are so good.My daughters and I made them today and my husband thought we bought them at the store used this butter cream icing recipe
    3 cups powdered sugar
    1 cup of room temp butter
    1 t vanilla
    2 tablespoons whipping cream
    mix really well with a mixer until creamy if you want to flavor it you can use a couple table spoons of jello mix it works really well

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    Kari — August 24, 2013 @ 7:20 AM

    Hi! Making these ahead this morning for a birthday party tomorrow – should I refrigerate these until I frost them tomorrow afternoon? Or should I just leave them out covered? Thanks!

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    Lori Lange — August 24, 2013 @ 11:43 AM

    If you just keep them in some sort of covered container they should be fine overnight.

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    Donna — August 27, 2013 @ 1:33 PM

    These “White Wedding Cupcakes” and the buttercream frosting are DELICIOUS!! My husband insists that they are the best cupcakes that he’s ever tasted (and believe me, he’s tasted a lot of cupcakes!!) The recipe is easy to follow. I’ve made it twice and each batch made about 32 cupcakes, but frosting only frosted about two dozen. I always throw the last 8 or so into the freezer, unfrosted, and make a half frosting at another time. They freeze great.

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    erica forsythe — August 31, 2013 @ 9:14 AM

    I love love love this recipe! I use it every year for my daughters birthday cupcakes and they always turn out amazing. I have used it with white, butter, strawberry and chocolate cake mixes. All of been more then good!

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    Berti — September 6, 2013 @ 12:00 PM

    where is the recipe for the icing, I did not see it

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    Ashley — September 6, 2013 @ 3:18 PM

    I made these before for a baby shower and they were great! I did white cake mix with my own almond buttercream frosting. Also did strawberry cake mix with and strawberry filling and cream cheese frosting. Everyone LOVED them! Now I’m making some for my sister’s bridal shower. She loves spice cake, so I wanted to do these with either a cinnamon cream cheese frosting or an orange cream cheese frosting. Has anyone tried this with a spice cake mix? Do you know if this recipe would work for a spice mix?

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    Rita Vickery — September 7, 2013 @ 1:22 PM

    Hello Lori I was wondering is this the best icing to use on a cake and how can I get that really smooth look?

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    Lori Lange — September 8, 2013 @ 10:06 PM

    yes, it’s great for cake too. I use an offset spatula for spreading.

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    Lori Lange — September 8, 2013 @ 10:08 PM

    I haven’t tried it with spice cake!

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    Lori Lange — September 8, 2013 @ 10:08 PM

    http://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/

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    Ije — September 25, 2013 @ 11:12 AM

    Hi, will this work if I cut the recipe in half? 36 cupcakes will be too much for us. Thanks so much!

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    Lori Lange — September 26, 2013 @ 8:14 AM

    You can try… but then you’d have to cut all of the ingreds in half too, which might be tough. How about freezing the excess cupcakes? Or making a small cake besides the cupcakes to freeze or give away?

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    Ije — September 26, 2013 @ 11:09 AM

    You probably already answered this but how long will it remain fresh in the freezer?

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    Ije — September 26, 2013 @ 11:29 AM

    You probably already answered this but how long will the cupcakes or a full cake last in the freezer? Thanks!

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    Kathryn Johnson — September 29, 2013 @ 1:12 PM

    I made these for a special occasion and heard several comments that these were the best cupcakes ever. And I agree.

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    Mandy S — October 9, 2013 @ 7:25 PM

    I have used this recipe for my white/vanilla cupcakes but tonight I used it with a chocolate cake mix and it was AAAAAAAMAZZZZZZIINNNNGGGG!!! I am very glad I found this. My children love it and my clients love them. Thank you!!!

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    Darra Jordan — October 13, 2013 @ 3:57 PM

    So I just finished making these. I am apparently incapable of reading directions thoroughly. I bought a box of cake mix which was 15ozs, not the 18. I then forgot the sour cream so decided to use plain Greek yogurt in its place! (First time i’ve used this substitute though i’ve heard great things about it). YUMMMM! So perfect and set better than a majority of the cakes i’ve made! Thanks!

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    Lori Lange — October 13, 2013 @ 7:02 PM

    I’m so glad they still turned out!

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    Anne Stocker — October 28, 2013 @ 5:36 PM

    Want to make this into a 3 tier cake, afraid it might stand the weight. Would substituting buttermilk make it more dense?

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    Lori Lange — October 30, 2013 @ 11:02 AM

    Not sure…

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    Stephanie Vafiadis — October 30, 2013 @ 5:18 PM

    I’m usually a cupcake person so this may sound like a stupid question, but if I were to make this in two 9″ round cake pans, would I make one batch or a double batch? Thanks!

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    Robyn — November 24, 2013 @ 2:13 PM

    Amber I use this recipe and have made it with all kinds of flavors. I get an extra cake mix and add 1/4 cup plus a tablespoon of the extra mix to get the 18.25 oz.

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    Janette — November 24, 2013 @ 4:22 PM

    Awesome! So moist and fluffy. I made the recipe exactly and it was perfect. I did add 1 teaspoon of almond extract like she suggested you could and the flavor is great. They were perfect after 18 minutes and the top is not browned but they are done. Thanks so much for this recipe!!!

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    Hannah Duerksen — November 29, 2013 @ 11:12 AM

    Thank you for this recipe! I love how moist and delicious they are, but I am having a problem with the cake sticking to the cupcake liner. Is that because they are so moist or am I using a bad liner?

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    Lori Lange — December 1, 2013 @ 7:45 PM

    I’ve heard that some people have had that problem, so I’m guessing it’s the type of liner you’re using.

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    Zenobia — December 9, 2013 @ 6:22 PM

    Hi
    I was trying to find a simple wedding cake recipe to use as a birthday cake but I notice this recipe calls for sour cream. Has anyone made this without sour cream before and how did it turn out? I was wondering since I do not have have any on hand and do not want to go to the store for it! Thanks

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    Christina — December 20, 2013 @ 1:21 PM

    Hi, I wanted to ask if you have tried them with butter instead of the oil? Thanks, can’t wait to try’em!

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    Lori Lange — December 24, 2013 @ 6:32 AM

    I have not!

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    Carolyn — January 4, 2014 @ 11:25 AM

    Is it alright to use the cake mixes with the pudding in the mix for the white wedding cake cupcakes?

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    Tesee — January 4, 2014 @ 6:02 PM

    This has become my go-to cake recipe and I’m beginning to get a reputation for it (a GOOD reputation of course!). I’ve made the white/vanilla flavor numerous times but I’ve also made other flavors and just change the extract accordingly (for example, I most recently made one using a strawberry cake mix and raspberry extract; it was divine with vanilla frosting and chocolate covered strawberries on top for decoration). A few times I’ve had to sub something (like an additional tablespoon of oil when I only had 3 eggs instead of 4) and it’s always been fine. Also, I buy the 16 ounce cake mix and add in an additional 1/3 cup of flour; works like a charm.

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    Tesee — January 4, 2014 @ 6:06 PM

    Also, I’ve made the cupcakes but usually I make this into a triple layer cake using 9″ cake pans (batter divided between 3 pans) and it holds up great. It gives me layers that are just a little over an inch thick. I cook them for approximately 22 minutes (give or take) at 350 degrees.

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    Lori Lange — January 5, 2014 @ 8:19 PM

    I think that might be okay.

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    Donna — January 12, 2014 @ 2:59 AM

    Hi Lori,

    I made this with a duncan hines cake mix which was smaller than the recipe stated. It was about 16 Oz french vanilla. They turned out fantastic. Light, fluffy, uniformed and rose a perfect height. I have a home business and will be changing over to this recipe for my vanilla customers. I assume you can get a yellow cake if you use the full egg. It was very hot on the day I baked them and the icing was fairly soft however refridgerating them for an hour or so after piping sorted that out. They tasted great and my trusty cake tasters agreed that they were the best vanilla ones I had made yet. I hope the chocolate ones turn out like these ones as I am going to try that recipe next. Thanks again.

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    Erin O'Brien — January 12, 2014 @ 9:51 AM

    I originally commented on this post back on January 3, 2012. I am back to say this recipe has a permanent place on my go-to dessert list. White cupcakes? THESE are it. They are always a hit. :)

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    CJ — January 18, 2014 @ 9:19 PM

    I’ve been in search of a recipe for my wedding cake. I tested this one tonight, along with buttercream frosting. It turned out PERFECT! Thank you so very much. The cake was easy to make, moist, and very tasty. The buttercream frosting was so creamy. My search has ended. Cheers!

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    Jennifer — January 21, 2014 @ 6:04 PM

    Where do you get the candy balls?

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    Lishia — January 21, 2014 @ 7:10 PM

    Best recipe
    I use this all the time
    It never fails

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    Lori Lange — January 23, 2014 @ 6:40 PM

    I buy them at a baking supply store… or craft stores usually have them too (like Michaels).

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    caroline — January 25, 2014 @ 2:13 PM

    not sure what went wrong, but I used this recipe and formed it into a cake, but it turned out very very dense and unfluffy. I followed all the directions, what do you think I could be missing?
    thanks!

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    Lori Lange — January 26, 2014 @ 10:09 AM

    I’m not quite sure… I’ve used it for cake recipe many times. Are you at a high altitude, by chance?

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    April Johnson — February 1, 2014 @ 7:45 PM

    I made these for our Super Bowl party, Orange and Blue and used the icing recipe and colored it as well. My son was a little reluctant when he saw me put sour cream in and he usually does not like icing. He said that your description of “delicious, moist, and fluffy” was “a perfect description” he absolutely loves them! Thank you!!

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    patty — February 3, 2014 @ 4:31 PM

    Tried this with a Duncan Hines Orange Supreme mix. Used orange extract instead of vanilla. Substituted 3 large eggs instead of the egg whites. Absolutely phenomenal. Thanks for sharing.

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    Rene — February 3, 2014 @ 8:40 PM

    I use only a cup of liquid and no oil and then use 3 whole eggs. I like using pop or juice to enhance the flavor if a flavored cake mix-then also adjust extracts to the cake flavor. And usually a tablespoon. I don’t worry about the oz in the cake mix. It all works out.

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    Cathy Simonetti — February 6, 2014 @ 2:42 PM

    The size of the cake mix is no longer being sold this recipe possibly could not come out right….baker beware

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    Lori Lange — February 7, 2014 @ 6:49 AM

    The reduced size cake mix works just fine- I made a batch last weekend for Super Bowl Sunday.

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    Condy — February 8, 2014 @ 2:22 PM

    If i use the smaller cake mix. How do i justify all other ingredients
    Use less in what amounts

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    Lori Lange — February 9, 2014 @ 9:10 AM

    You can use the smaller mix- it will still turn out just fine.

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    Kelly Riddle — February 13, 2014 @ 8:26 PM

    This cake recipe is amazing! So easy and so moist. The frosting is great too! Thank you

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    Sandy Geibel — February 15, 2014 @ 4:30 AM

    I made these with the small size box of cake mix. They were delicious (will make again). The cupcakes were on the heavy side so next time I will add the extra cake mix, as you suggest.

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    Anne — February 15, 2014 @ 7:02 AM

    I needed to make some cupcakes for a friends birthday, thought i’d give your recipe a try. FABULOUS, easy to put together, baked up lovely (must be the lower temp not to mention the add-ins). Used the wedding cake buttercream as well, again another winner. This will be my goto from now on. Thanks for helping me make a great impression.

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    Rus — February 18, 2014 @ 6:02 PM

    Have you done them in mini cupcakes? If do, what would be he baking time and does it taste just as good as regular size?

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    Lori Lange — February 20, 2014 @ 2:48 PM

    I’ve not made them mini, but just watch the baking… maybe 12 to 15 minutes?

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    Ashton — March 11, 2014 @ 9:48 AM

    I have noticed there isn’t much discussion on the use of almond extract. How does this affect the flavor? WIll it make it richer or give it an odd taste?

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    Kayla Stalcup — March 11, 2014 @ 6:13 PM

    Can you use milk 2% instead of water? If so,do you use the same amount or more/less?

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    Lori Lange — March 12, 2014 @ 6:38 AM

    My guess is that it will turn out a heavier cupcake with milk.

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    Judi — March 15, 2014 @ 11:36 AM

    I made these for my wedding and for many birthdays. Everyone is amazed that it’s from a box. They stay moist for several days too. Although, they usually get eaten quickly .

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    Kayla — March 16, 2014 @ 12:54 AM

    Honestly this is the perfect density for a cupcake. It will hold up a nice swirl of icing perfectly. I used a box of red velvet cake mix and followed the recipe here except I added a tablespoon of cocoa powder and a tablespoon of red food colour to ensure that the colour stayed perfect. Thank you for this recipe!

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    Debbie — March 23, 2014 @ 9:43 AM

    Someone was asking about making this at high altitude. We live near Boulder, CO. I used a 15.25 oz cake mix, just shy of 1.5 cups water, split the sour cream between vanilla yogurt and sour cream,(just used what I had of each) and added 1 tsp almond extract. I used 1/2 cup boxed egg whitesto replace the 4 egg whites. I made 5 six inch layers and a dozen cupcakes. We weighed the 6 ounce cake pans and they were about 321 grams.
    We made a pink ombré layer cake using Gel food coloring and this recipe held up well to all the extra mixing to get the different shades of pink. It is extremely moist.

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    Nancy MacLean — April 1, 2014 @ 9:11 PM

    Question … can I use cake flour instead of all-purpose?

    thanks!

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    Lori Lange — April 2, 2014 @ 7:33 AM

    No, cake flour is not interchangeable with All Purpose.

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    Cathy — April 13, 2014 @ 12:48 PM

    I made these this week for my daughters bridal shower (and your buttercream frosting). These were the best, and most beautiful, cupcakes I have ever tasted. Thank you so much! This recipe is a keeper for me!

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    Richelle — May 10, 2014 @ 9:02 PM

    This recipe has been around for ages! So so so good. If you google Wilton WASC recipe you will see a link to their forum. Every question under the sun has been tossed around there. From different flavors, cutting recipe in half/doubling to the size of the new mixes, etc. They are all (mostly) very experienced bakers. This has been my go to cake recipe for a long time now. I freeze my cake layers in plastic wrap always a few days before. It just does something to them. Everyone always raves about this recipe. So if you need some answers that you couldn’t find here check out the Wilton forum.

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    Joan Winston — May 15, 2014 @ 10:29 AM

    These are THE BEST cupcakes. Made a double batch for a wedding shower and received rave reviews. The extras lasted a week in my fridge. Thank you!!
    Going to try the chocolate version next.

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    Rashe;; — May 20, 2014 @ 3:42 PM

    I am planning to make these for my sons wedding. I am making the white cupcakes and also the chocolate ones. Both with the white recipe. To do the buttercream frosting on the chocolate cupcakes do you just add coco?

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    Lori Lange — May 23, 2014 @ 11:26 AM

    I’d look for a good chocolate buttercream recipe.

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    Gina — May 29, 2014 @ 4:30 PM

    I tried these after reading the great comments. My husband asked me not to make again. They were very dense. Not sure what went wrong.

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    Angela — May 31, 2014 @ 7:39 AM

    Could these cupcakes support a filling? My daughter wants a strawberry filling. I was going to make a filling using fresh strawberries, cornstarch and sugar. If so, would you recommend placing in center of batter prior to baking or piping in center after baking?

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    Lori Lange — June 5, 2014 @ 4:04 PM

    I think some have mentioned that they’ve done a filling. I personally would bake first, scoop out center and fill then. Good luck!

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    Tracy — June 14, 2014 @ 6:54 AM

    My husband never liked white cake – until now! I took a chance and made these as part of a cupcake buffet for a graduation party (without trying them first!). Everyone LOVED them. Last night, my husband said I need to make them again! Accidentally got the smaller box of cake mix and they were still amazing. Just saw the recipe for the chocolate version and can’t wait to try those too. Love your blog!

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    Lori Lange — June 14, 2014 @ 8:41 AM

    Thanks- glad they were a hit with your husband!

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    Suzzy Rice — June 19, 2014 @ 10:05 PM

    I have used this recipe on two occasions: once in 2012 for my son and daughter in laws wedding – making 100, and once a month ago for another son and daughter in law’s wedding, this time 346. The recipe is awesome. I baked, put in pans, covered and froze. I thawed overnight and frosted with a cream cheese frosting the next morning. They tasted awesome, even on a 108 degree wedding evening in Phoenix. I have received many, many compliments, and I am not a professional baker…just a mom!

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    Nikki — June 20, 2014 @ 8:06 AM

    I tried this recipe out for a trial run for my brothers wedding cake and they loved it. I’m making a 3 tiered wedding cake with 4 layers in each tier. So I’m wondering if I start making these a week ahead of time can I put the layers in the fridge and will they still be moist when I put the frosting on them the night before the wedding?

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    THauck — June 20, 2014 @ 4:57 PM

    I made these cupcakes for a friend who was hosting a bridal shower. I had a few extras. So, I took them to another friend who enjoys taste testing my new baking “specials”. She said, quote, “those are like crack for fat girls. My birthday is in September and I want those for my gift.” Thanks for the great recipe! They really do taste 100% from scratch, but are easier, and in my opinion much more moist and tastier!

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    Lori Lange — June 25, 2014 @ 2:33 PM

    I’m not sure I’d make the cake layers that far in advance unless you plan to freeze them. I can’t guarantee they will be still be super moist. But out of the freezer they should be!

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    Lori Lange — June 25, 2014 @ 2:34 PM

    Makes me happy to hear- thanks!

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    Louanne — July 5, 2014 @ 12:51 AM

    Thank you for the recipe! I wanted to doctor a box cake and tried this due to all the positive comments. I used this to make a rainbow cake. For those interested, colour payoff is good, total batter = 1.6kg. 8 inch pans, 6 layers of 240g each and 2 cupcakes from excess. Cake is moist but was sticky on top. I live in a high humidity area and didn’t want to overbake the cake. I used betty crocker white cake mix and was short 50ml sour cream (didn’t want to pay $4 for another tub of 200ml) but turned out good.

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    Terry Strowd — July 6, 2014 @ 5:37 PM

    How did you keep the wrapper/liner from turning brown while cooking?

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    Lori Lange — July 8, 2014 @ 3:57 AM

    I’m not sure- I didn’t have that problem! I bought liners at a baking supply shop, so perhaps they were better quality?

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    Shanti — July 16, 2014 @ 5:26 PM

    Just made these for a co-workers’ birthday who isn’t a big fan of chocolate. I ended up using a DH 16.25oz white cake mix and following all the other measurements as listed and they turned out AMAZING! I somehow managed to squeeze out 40 cupcakes, took 2 dozen in to work and they had disappeared by noon! Not bad for the first time trying out a recipe. I piped on a strawberry buttercream frosting and finished with halved fresh strawberries on top. I highly recommend this recipe! I’ve already had several requests for other upcoming b-days to make the same cupcakes.

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    jennymccrane — July 24, 2014 @ 2:20 PM

    cool

    i think i will work for me

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    Melanie — July 27, 2014 @ 6:00 PM

    Can’t wait to try this cake….I’m needing to make 3 8-inch cakes. Would this be enough batter for 3 8-in cakes or should I double this?

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    Lori Lange — July 29, 2014 @ 11:52 AM

    It should be enough for three 8-inch cakes.

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    Aruna — July 30, 2014 @ 7:15 AM

    I am planning to make mini cupcakes, how long should i bake them? Also, you said bake the cupcakes at 325. Should i reduce the temp If am baking in a Gas oven.

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    Brenda — July 30, 2014 @ 10:39 PM

    This is my go-to recipe…I love it!! I have used the recipe with the smaller boxes as well as using a 2nd box to have the additional cake mix – both ways have turned out fine. Instead of sour cream, I use 2% Fage Greek Yogurt.

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    Lori Lange — July 31, 2014 @ 4:15 PM

    Hi- I use a gas oven at 325. Not sure on the mini cupcakes- just keep an eye on them, and when they look like they are done, take them out!

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    laura — August 22, 2014 @ 7:58 AM

    I just wanted to say that I doubled this recipe, using 2 16.25 oz Betty Crocker White Cake mixes and doubling almost exactly your recipe, and it turned out great. The only thing I added was an additional 2 Tbsp of oil, because the difference between what the cake mix called for (1/3 c) and the amount your recipe called for, seemed pretty different. Also, I only used one cup of sour cream, instead of doubling it, because that was all I had! I haven’t frosted them yet, but they are delicious right out of the oven! Thanks so much!