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.

wedding3

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:

718 Responses to “White Wedding Cake Cupcakes”

  1. postedDec 16, 2012 5:18 PM
    Cindy B.

    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!

  2. postedDec 19, 2012 5:16 PM
    Laurie

    Hello!

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

  3. postedDec 22, 2012 5:02 PM
    Annette

    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.

  4. postedDec 31, 2012 8:24 PM
    Melissa

    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!

  5. postedJan 5, 2013 10:21 AM
    Kathryn

    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

    • January 6th, 2013 @ 8:01 PM

      Check out baking supply stores! or online too.

  6. postedJan 9, 2013 12:28 PM
    Kit

    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.

  7. postedJan 9, 2013 1:07 PM
    Juliette

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

    • January 9th, 2013 @ 7:54 PM

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

  8. postedJan 9, 2013 4:22 PM
    Omalley

    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

    • January 9th, 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.

  9. postedJan 11, 2013 1:14 AM
    Sadie

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

    • January 12th, 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.

  10. postedJan 11, 2013 1:20 PM
    Paula

    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!

  11. postedJan 11, 2013 5:44 PM
    Barb j

    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!

  12. postedJan 14, 2013 4:48 PM
    Lisa

    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!

  13. postedJan 15, 2013 8:51 AM
    Kristina Patten

    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!!

    • January 17th, 2013 @ 7:23 AM

      ohhh, good to know!

  14. postedJan 15, 2013 5:42 PM
    Cindy

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

  15. postedJan 17, 2013 10:48 AM
    Amy

    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!

    • January 20th, 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?

  16. postedJan 17, 2013 11:18 AM
    MzTris

    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!!!

  17. postedJan 19, 2013 7:20 AM
    Jill

    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!

    • January 19th, 2013 @ 7:31 AM

      Happy to hear they have been a success!

  18. postedJan 25, 2013 8:35 AM
    Mandi

    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!

    • January 25th, 2013 @ 10:23 PM

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

  19. postedJan 29, 2013 11:25 AM
    KJ

    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 ????

  20. postedJan 29, 2013 6:45 PM
    linda hogge

    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

  21. postedFeb 6, 2013 2:28 PM
    Jeanie Gardner

    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!!

  22. postedFeb 6, 2013 2:33 PM
    Jeanie Gardner

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

  23. postedFeb 6, 2013 2:35 PM
    Jeanie Gardner

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

  24. postedFeb 7, 2013 11:06 AM
    Betty

    Can you use ready made whipping cream?

    • February 7th, 2013 @ 11:07 AM

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

  25. postedFeb 7, 2013 2:04 PM
    LindaSue

    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!

  26. postedFeb 8, 2013 7:30 AM
    Amie

    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! 🙂

  27. postedFeb 9, 2013 1:39 PM
    Him

    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.

  28. postedFeb 10, 2013 5:54 AM
    Jill b

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

  29. postedFeb 10, 2013 8:32 PM
    Cheryl

    What frosting do we use. They look so great

    • February 14th, 2013 @ 11:51 AM

      Wedding Cupcake Buttercream- also on the site!

  30. postedFeb 12, 2013 8:19 PM
    Laura

    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!

  31. postedFeb 15, 2013 5:12 AM
    Lisa

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

    • February 16th, 2013 @ 6:41 AM

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

  32. postedFeb 17, 2013 4:49 PM
    Liz Lockhart

    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!

  33. postedFeb 17, 2013 4:55 PM
    Liz Lockhart

    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.

  34. postedFeb 18, 2013 12:33 PM
    Laura

    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!

  35. postedFeb 22, 2013 3:41 PM
    Tammy

    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 🙂

  36. postedFeb 24, 2013 1:27 PM
    Bobbi Smith

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

  37. postedMar 4, 2013 6:58 AM
    Joanna

    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!

  38. postedMar 7, 2013 7:10 AM
    Jacquie

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

    • March 7th, 2013 @ 7:15 AM

      yes, you still need the sour cream.

  39. postedMar 9, 2013 2:24 PM
    Alice Janak

    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.

  40. postedMar 9, 2013 2:40 PM

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

  41. postedMar 10, 2013 2:52 PM
    Nancy

    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.

  42. postedMar 11, 2013 8:17 AM
    Lois

    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.

  43. postedMar 13, 2013 8:10 PM
    longislandlake

    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.

    • March 13th, 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!

  44. postedMar 18, 2013 4:51 PM
    Roberta Weaver

    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?

    • March 18th, 2013 @ 10:06 PM

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

  45. postedMar 18, 2013 9:52 PM
    Kathryn

    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!

  46. postedMar 19, 2013 9:01 AM
    kim

    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.

  47. postedMar 22, 2013 11:51 PM
    Debbie Spade

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

    • March 24th, 2013 @ 9:33 PM

      aw, thanks 🙂

  48. postedMar 24, 2013 7:03 AM
    Sara

    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?

    • March 24th, 2013 @ 7:24 AM

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

  49. postedMar 24, 2013 2:18 PM
    JoMarie

    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!!

    • March 24th, 2013 @ 9:32 PM

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

  50. postedApr 4, 2013 10:57 PM
    sandi

    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!,

  51. postedApr 5, 2013 11:02 AM
    Nadia

    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!

  52. postedApr 6, 2013 10:42 AM
    Loretta mcMahon

    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!!!

    • April 7th, 2013 @ 7:21 AM

      Happy to hear they were such a success!

  53. postedApr 9, 2013 8:15 PM
    Jennifer Y

    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!

    • April 10th, 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.

  54. postedApr 19, 2013 11:34 AM
    Rhonda

    Do you know how many cups of batter this is?

  55. postedApr 19, 2013 5:22 PM
    Rose

    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.

  56. postedApr 19, 2013 5:36 PM
    Mindy

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

    • April 20th, 2013 @ 7:09 AM

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

  57. postedApr 20, 2013 4:29 PM
    Donna

    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!

  58. postedApr 21, 2013 4:54 AM
    Fillion03

    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!

    • April 21st, 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?

  59. postedApr 21, 2013 5:29 PM
    Jenetta

    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.

  60. postedApr 22, 2013 8:19 AM
    Tonya Van Veldhuizen

    How much batter did this recipe make?

    • April 22nd, 2013 @ 11:31 AM

      I don’t have amounts on batter.

  61. postedApr 22, 2013 2:55 PM
    Tonya Van Veldhuizen

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

  62. postedApr 22, 2013 3:47 PM
    Rose

    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.

  63. postedApr 29, 2013 8:50 AM
    Carrie

    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.

  64. postedApr 29, 2013 7:11 PM
    Samantha

    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.

  65. postedApr 30, 2013 8:44 AM
    Vania

    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!

  66. postedMay 2, 2013 3:50 PM
    Alyssa

    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!!

  67. postedMay 16, 2013 6:30 PM
    Sarah

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

    • May 19th, 2013 @ 6:19 PM

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

  68. postedMay 19, 2013 11:10 AM
    Jen

    These came out perfect! Thank you!

  69. postedMay 19, 2013 7:27 PM
    Nana26preciouskids

    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!!

  70. postedMay 27, 2013 8:42 AM
    liz

    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

    • May 28th, 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!

  71. postedMay 30, 2013 10:14 AM
    Carolyn

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

  72. postedJun 5, 2013 9:41 AM
    Kimmie

    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!

  73. postedJun 12, 2013 9:49 AM
    Christin

    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.

  74. postedJun 16, 2013 4:41 AM
    Frankie Joyce Head

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

    • June 18th, 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.

  75. postedJun 17, 2013 3:00 PM
    Zoe Farmer

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

  76. postedJul 4, 2013 2:15 PM
    Maddie

    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?

    • July 5th, 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!

  77. postedJul 14, 2013 6:23 PM
    Anon

    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?

    • July 14th, 2013 @ 6:58 PM

      Real sour cream… the stuff you top potatoes with!

  78. postedJul 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!

  79. postedJul 20, 2013 9:25 AM
    Karen

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

    • July 22nd, 2013 @ 9:17 AM

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

  80. postedJul 23, 2013 10:34 AM
    Beverly

    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!)

    • July 26th, 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!

  81. postedJul 26, 2013 7:22 AM
    Doni

    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!

  82. postedJul 26, 2013 1:35 PM
    Carolyn

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

    • July 27th, 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!

  83. postedJul 31, 2013 4:39 PM
    Angie Barth

    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

  84. postedAug 24, 2013 7:20 AM
    Kari

    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!

    • August 24th, 2013 @ 11:43 AM

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

  85. postedAug 27, 2013 1:33 PM
    Donna

    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.

  86. postedAug 31, 2013 9:14 AM
    erica forsythe

    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!

  87. postedSep 6, 2013 12:00 PM
    Berti

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

  88. postedSep 6, 2013 3:18 PM
    Ashley

    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?

    • September 8th, 2013 @ 10:08 PM

      I haven’t tried it with spice cake!

  89. postedSep 7, 2013 1:22 PM
    Rita Vickery

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

    • September 8th, 2013 @ 10:06 PM

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

  90. postedSep 25, 2013 11:12 AM
    Ije

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

    • September 26th, 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?

  91. postedSep 26, 2013 11:09 AM
    Ije

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

  92. postedSep 26, 2013 11:29 AM
    Ije

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

  93. postedSep 29, 2013 1:12 PM
    Kathryn Johnson

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

  94. postedOct 9, 2013 7:25 PM
    Mandy S

    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!!!

  95. postedOct 13, 2013 3:57 PM
    Darra Jordan

    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!

    • October 13th, 2013 @ 7:02 PM

      I’m so glad they still turned out!

  96. postedOct 28, 2013 5:36 PM
    Anne Stocker

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

    • October 30th, 2013 @ 11:02 AM

      Not sure…

  97. postedOct 30, 2013 5:18 PM
    Stephanie Vafiadis

    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!

  98. postedNov 24, 2013 2:13 PM
    Robyn

    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.

  99. postedNov 24, 2013 4:22 PM
    Janette

    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!!!

  100. postedNov 29, 2013 11:12 AM
    Hannah Duerksen

    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?

    • December 1st, 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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