White Wedding Cake Cupcakes

Here is a short video showing you how to make them (scroll to the bottom to print out the recipe down below):

This White Wedding Cake Cupcakes 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.

I’m not usually one to use a boxed cake mix and doctor it up. I’m much more accustomed to using entirely homemade recipes.  But these turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.

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As you can see from the photo, the cupcakes lay pretty flat on top and don’t rise into a mound like some cupcakes.  This is a good thing, actually.  You want those cupcakes to have a flat layer so there is a nice, flat base for piping frosting on top.

This recipe has been pinned more than one million times by RecipeGirl readers, and the recipe has been made by thousands and thousands of people.

I receive so many happy emails from brides who chose to use this recipe for their wedding.  It’s that good!

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This recipe can also be used to make wedding cake.  I made cupcakes for the wedding- plus a mini cake for the bride and groom to take home and keep.  I used the same Wedding Cupcake Buttercream for the cake too.  It pipes beautifully!

I’ve made larger cakes by doubling the recipe, and I’ve made mini cakes– as pictured.

White Wedding Cake Cupcakes Recipe

Look for edible pearls at a craft store like Michaels- or a baking supply shop.  If you have additional questions, it might be helpful to read through the comments below the recipe– you might find the answers you are looking for 🙂

As with using any recipe for an important occasion, my best advice is to test this recipe out and see how you like it before you make it for the big day.  Frost the cupcakes and everything!  Then you’ll know if this recipe is for you.

Yield: 36 cupcakes

Prep Time: 15 minutes

Cook Time: 18 minutes

White Wedding Cake Cupcakes

Ingredients:

  • 1 box white cake mix (Betty Crocker, Duncan Hines, etc.)
  • 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 from 18.25 to smaller. 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. I've had success with making this recipe as-is with the new, smaller cake mixes.  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)

Here are a few links that may be helpful to you:

689 Responses to “White Wedding Cake Cupcakes”

  1. postedMay 16, 2012 7:41 AM
    Megan

    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?

  2. postedMay 24, 2012 8:05 PM
    Mary

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

  3. postedMay 25, 2012 8:44 AM
    Gypsy

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

    • May 26th, 2012 @ 6:22 AM

      I haven’t tried cake flour.

  4. postedMay 27, 2012 8:23 PM
    Samantha

    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.

    • May 29th, 2012 @ 6:57 AM

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

  5. postedMay 28, 2012 4:32 PM
    Mariel

    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!

  6. postedMay 28, 2012 7:45 PM
    Kristin

    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.

  7. postedJun 1, 2012 4:00 PM
    Katie

    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.

    • June 2nd, 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/

  8. postedJun 5, 2012 7:30 AM
    Amber

    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!

    • June 5th, 2012 @ 4:57 PM

      Great tip- thank you!

  9. postedJun 6, 2012 7:43 PM
    Emily

    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.

    • June 6th, 2012 @ 10:40 PM

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

  10. postedJun 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!

    • June 7th, 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!

  11. postedJun 7, 2012 9:07 AM

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

  12. postedJun 13, 2012 7:53 AM
    Barbara

    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!

    • June 13th, 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.

  13. postedJun 14, 2012 12:39 PM
    Kristi

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

    • June 18th, 2012 @ 9:38 PM

      Yes- “Wedding Cupcake Buttercream.”

  14. postedJun 14, 2012 8:14 PM
    Emily

    Who has an awesome lemon cake recipe?

  15. postedJun 15, 2012 6:05 PM
    Rochelle Perezchica

    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!!

  16. postedJun 18, 2012 10:26 AM
    Dawn O

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

  17. postedJun 18, 2012 7:52 PM
    Carrie

    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!

  18. postedJun 19, 2012 5:41 AM
    DeeDee

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

    .

  19. postedJun 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.

  20. postedJun 21, 2012 5:34 AM
    Becky

    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.

    • June 22nd, 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.

  21. postedJun 21, 2012 8:48 PM
    Kim

    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!

    • June 22nd, 2012 @ 7:27 AM

      Great idea!!

  22. postedJun 22, 2012 8:11 PM
    Jena

    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!

  23. postedJun 23, 2012 10:51 AM
    Mar

    Hi Lori:
    Can I use Buttermlk instead of sourcream?

    • June 24th, 2012 @ 1:47 PM

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

  24. postedJun 29, 2012 9:14 PM
    Laura Houser

    We tried these cupcakes and they are fabulous!

  25. postedJul 3, 2012 9:39 PM
    Emily

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

    • July 4th, 2012 @ 9:28 AM

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

  26. postedJul 4, 2012 9:26 AM
    Kyle

    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!

    • July 4th, 2012 @ 9:28 AM

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

  27. postedJul 4, 2012 11:34 AM
    Rachel

    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!

  28. postedJul 7, 2012 10:33 AM
    Ashley22238

    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.

  29. postedJul 7, 2012 11:17 AM
    Rachel

    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!

  30. postedJul 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!

    • July 10th, 2012 @ 3:44 AM

      Awesome- so happy to hear!

  31. postedJul 11, 2012 10:51 AM
    Rose

    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

  32. postedJul 12, 2012 2:48 PM
    Christy

    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!

  33. postedJul 17, 2012 1:44 PM
    Sheba

    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!

    • July 19th, 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!

  34. postedJul 18, 2012 5:04 PM
    Jodi

    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!!

  35. postedJul 19, 2012 11:12 AM
    Erin

    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?

    • July 19th, 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.

  36. postedJul 19, 2012 11:31 AM
    Teresa Townsend

    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?

    • July 19th, 2012 @ 7:04 PM

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

  37. postedJul 19, 2012 8:27 PM
    Pam Summers

    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!!

  38. postedJul 22, 2012 9:04 PM
    Julia

    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.

  39. postedJul 23, 2012 10:59 AM
    Teresa Townsend

    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.

  40. postedJul 23, 2012 8:40 PM
    Faye

    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 : )

    • July 25th, 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.

  41. postedJul 25, 2012 2:54 PM
    Anne-Marie

    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

  42. postedJul 26, 2012 2:09 PM
    Stephanie

    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!

    • July 27th, 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!

  43. postedJul 29, 2012 8:59 PM
    Linda

    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!!!

    • July 30th, 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!

  44. postedAug 3, 2012 10:10 AM
    Joanne

    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!

  45. postedAug 4, 2012 12:13 PM
    Charlene

    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.

    • August 5th, 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?

  46. postedAug 7, 2012 5:11 PM
    Linda

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

    • August 8th, 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!

  47. postedAug 11, 2012 11:50 AM
    Pauline

    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.. 🙂

    • August 12th, 2012 @ 7:14 AM

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

  48. postedAug 12, 2012 9:31 AM
    Linda

    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.

  49. postedAug 13, 2012 6:24 AM
    Pauline

    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.. 🙂

  50. postedAug 14, 2012 6:11 PM
    Hannah

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

  51. postedAug 15, 2012 3:26 PM
    Pam Herda

    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!

  52. postedAug 16, 2012 12:58 PM
    Sara

    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.

    • August 17th, 2012 @ 8:36 AM

      not sure! Maybe freeze the rest?

  53. postedAug 21, 2012 5:25 PM
    Ramona Woods

    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!!

    • August 21st, 2012 @ 6:42 PM

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

  54. postedAug 22, 2012 12:01 PM
    T

    How would this be , using cake flour ?

    • August 22nd, 2012 @ 3:51 PM

      not the same… use AP!

  55. postedAug 24, 2012 6:49 AM
    Copperline

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

    • August 24th, 2012 @ 7:55 PM

      I have not tried it.

  56. postedAug 24, 2012 8:43 PM
    Linda

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

  57. postedAug 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.

    • August 26th, 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.

  58. postedAug 28, 2012 1:39 PM
    Sylvia Davis

    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………

  59. postedAug 28, 2012 5:28 PM
    Nikki

    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!

  60. postedAug 29, 2012 4:04 PM
    Colleen

    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.

    • August 30th, 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.

  61. postedAug 31, 2012 5:10 PM
    Leigh

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

    • September 2nd, 2012 @ 11:23 AM

      I will!

  62. postedSep 2, 2012 8:26 AM
    Candy

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

  63. postedSep 8, 2012 9:21 AM
    Rosalind

    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?

    • September 8th, 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.

  64. postedSep 9, 2012 6:54 AM
    Kristy

    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.

    • September 9th, 2012 @ 7:02 AM

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

  65. postedSep 9, 2012 6:47 PM
    Gail

    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!

  66. postedSep 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.

    • September 15th, 2012 @ 6:11 AM

      No eggs??

  67. postedSep 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.

  68. postedSep 16, 2012 12:08 PM
    Ashley

    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!

    • September 16th, 2012 @ 5:10 PM

      This is great to know!!!

  69. postedSep 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!

    • September 16th, 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.

  70. postedSep 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…

  71. postedSep 18, 2012 12:39 PM
    Aleena

    Could I use whole milk instead of sour cream?

    • September 18th, 2012 @ 5:38 PM

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

  72. postedSep 19, 2012 5:56 AM
    jackie

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

    • September 19th, 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.

  73. postedSep 21, 2012 4:21 PM
    Aleena

    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 …

  74. postedSep 22, 2012 6:25 PM
    Deb

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

  75. postedSep 28, 2012 9:56 PM
    Melanie

    Can this recipe be used for a sheet cake?

    • September 29th, 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!

  76. postedSep 29, 2012 6:21 AM
    Deb

    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!!!

  77. postedSep 29, 2012 6:00 PM
    Crystal

    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!

  78. postedSep 29, 2012 7:02 PM
    Jamie

    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.

  79. postedSep 29, 2012 10:53 PM
    Jamie

    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.

  80. postedSep 30, 2012 4:22 PM
    Melanie

    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!

  81. postedOct 3, 2012 9:56 PM
    Caty

    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

    • October 4th, 2012 @ 10:09 AM

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

  82. postedOct 4, 2012 7:38 AM
    Beth

    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!

  83. postedOct 4, 2012 6:28 PM
    Maggie

    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 !!!

    • October 4th, 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!

  84. postedOct 5, 2012 4:23 AM
    Cupcakesss

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

    • October 5th, 2012 @ 2:23 PM

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

  85. postedOct 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!

  86. postedOct 11, 2012 6:32 AM
    Laurie

    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!!

  87. postedOct 16, 2012 6:01 PM
    Amy

    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! 🙂

    • October 17th, 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.

  88. postedOct 22, 2012 12:52 PM
    Sonya

    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!

    • October 23rd, 2012 @ 7:44 PM

      good to know! Thanks!

  89. postedOct 27, 2012 6:23 PM
    Jessica

    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!

    • October 28th, 2012 @ 12:26 PM

      I don’t think it will make a difference.

  90. postedOct 27, 2012 10:41 PM
    Linda

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

  91. postedNov 9, 2012 9:20 PM
    Kathryn

    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.

  92. postedNov 11, 2012 6:23 PM
    Holly

    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!

  93. postedNov 13, 2012 4:53 PM
    KS

    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.

  94. postedNov 17, 2012 2:11 AM
    Fadbakes

    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 !

    • November 18th, 2012 @ 5:13 PM

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

  95. postedNov 24, 2012 4:09 PM
    Rosie

    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!!!

  96. postedDec 1, 2012 4:31 AM
    Lisa-Marie

    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

    • December 1st, 2012 @ 6:14 AM

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

  97. postedDec 2, 2012 6:26 AM
    Cheryl

    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.

    • December 3rd, 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.

  98. postedDec 4, 2012 9:18 AM
    Sandra

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

  99. postedDec 7, 2012 6:40 AM
    Jami

    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!

    • December 7th, 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!

  100. postedDec 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.

    • December 14th, 2012 @ 10:00 AM

      awesome news!

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