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.


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!


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


  • 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


  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.


  • 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. postedAug 1, 2016 5:28 AM

    They stuck to the liners a lot, lost the bottom half of the cupcake. The cakes seemed to have a perfect texture otherwise. Used Wilton brand liners. Any thoughts? Add some oil? 

    • August 20th, 2016 @ 7:40 PM

      You don’t need to add anything- you just need to find the right liners. A few others have had this problem occasionally. I use liners that I purchased at a baking supply store- they’re a little bit waxy, which I think helps with the sticky problem.

  2. postedAug 19, 2016 8:40 PM
    Deb Burke

    I will be making these 2 days in advance for a wedding. Do they need to be refrigerated? Thanks!

    • August 20th, 2016 @ 7:00 AM

      I would make the cupcakes themselves 2-days ahead (no need for refrigeration) and then frost them either the morning of the wedding or the night before (if night before, they should be refrigerated… also… if it’s super warm, they should be kept in a cool place same day).

  3. postedAug 27, 2016 9:39 PM

    The tastes great, the inside it nice and fluffy…, but they keep sticking to the cupcake liners. Using Wilton brand. 

  4. postedAug 30, 2016 4:35 AM

    This is a silly question but can this recipe be used for a 9 by 13 or half sheet pan?

    • September 3rd, 2016 @ 5:32 AM

      Yes, but I’m not sure you’ll use all of the batter- might be too much batter for the sizes indicated.

  5. postedSep 17, 2016 2:49 PM

    Thank you so much for this recipe! It has become my absolute favorite, and I’ve adapted it numerous ways! When my daughter got married in GA in August, I made 200 cupcakes for the wedding, many of them from adaptations of this recipe. It’s great!

    • September 18th, 2016 @ 7:29 AM

      So glad to hear!

  6. postedOct 2, 2016 7:30 AM

    I have made these cupcakes for several years now, and I have found no other cupcake – homemade or bakery – that has been as good as these. All of my friends and family makes this cupcake recipe now, too! You gave us such a wonderful gift of the perfect cupcake!!! (My “perfect cupcake” is topped with homemade cream cheese icing rather than buttercream…but that’s so subjective!)

    • October 2nd, 2016 @ 5:16 PM

      Thank you!

  7. postedOct 9, 2016 10:25 AM

    As this receipt uses cream for the frosting would be necessary to refrigerate after decoration? 

    • October 11th, 2016 @ 6:51 AM

      Yes, refrigeration is necessary.

  8. postedOct 10, 2016 4:14 PM
    Inez nichols

    I cant find actual recipe. Just all your comments

    • October 11th, 2016 @ 6:49 AM

      If you are on mobile, there is a bright yellow button you need to click that says, “Read More.” Then you’ll see the recipe.

  9. postedOct 11, 2016 6:03 AM
    Vickie Morrow

    I don’t see the recipe.

    • October 11th, 2016 @ 6:48 AM

      If you are on mobile, there is a bright yellow button you need to click that says, “Read More.” Then you’ll see the recipe.

  10. postedOct 12, 2016 4:48 PM

    Where are these recipes for the White Wedding Cake Cupcakes and white wedding Buttercream 

    • October 12th, 2016 @ 9:14 PM

      If you’re looking at it on mobile, you need to click the yellow “read more” button and you will then see the recipe.

  11. postedOct 14, 2016 12:38 AM
    Lani Neto

    Hi this sounds great ! I’m attempting to make for my daughters wedding ! Can’t wait to try soon ! Ill make a batch to try first . I see all the great comments !! Thank you 

  12. postedOct 14, 2016 7:35 PM

    Could gluten free cake mix be used and gluten free flour?

    • October 15th, 2016 @ 6:10 AM

      Hmmm, I have never tried this recipe as gluten-free! You would definitely have to test it out to see if it works out as a gluten-free recipe. Let us know if you do!

  13. postedOct 15, 2016 5:43 PM
    Lynette roach

    I made these tonight only made 24 but that’s ok do I store them in fridge? Made the buttercream frosting as well

    • October 23rd, 2016 @ 7:58 AM

      I store these in the refrigerator if they are frosted. Otherwise, in a covered container until frosted is fine.

  14. postedOct 16, 2016 8:45 AM

    Hi. I would love to have a go at making this recipe and if I am happy with my result, maybe even make the cupcakes for my wedding next year. I live in the UK and was wondering what all purpose flour is? We have either plain flour of self raising flour here. Also would any white packet cake mix do?

    • October 23rd, 2016 @ 7:56 AM

      Hi Mandie, all-purpose flour is plain flour. I’m afraid I’m not familiar at all with cake mixes in UK vs. US… so I’m not sure if it will work the same!

  15. postedOct 20, 2016 1:48 PM

    I’m new to baking. Do I use kosher salt or table salt? Thank you!

    • October 23rd, 2016 @ 7:41 AM

      regular table salt for this recipe

  16. postedOct 22, 2016 8:33 PM

    THESE ARE FANTASTIC.  I put in some red food coloring to make a “pink velvet” cupcake.  They were awesome. 

  17. postedOct 23, 2016 11:42 AM

    Any additional instructions for high altitude? 9 tried making these and they came out pretty flat

  18. postedOct 24, 2016 5:49 AM

    Can I use butter instead of the oil ?

    • October 28th, 2016 @ 9:19 AM

      I don’t think so… I haven’t tried that.

  19. postedNov 12, 2016 11:04 AM

    Can I substitute the egg whites? I need a good recipe for an egg less cake.

    • November 19th, 2016 @ 9:09 AM

      You would need to research that… try Googling “what can I sub for egg whites in cake baking”

  20. postedNov 13, 2016 7:49 PM

    I’ve made this recipe numerous times, both white cake mix and chocolate. I’m curious tho, with the white cake mix recipe, do you use only egg whites just to keep the batter more true white? Rather then slightly yellowed from the yolks?

    • November 14th, 2016 @ 6:40 AM

      Yes, that’s the idea!

  21. postedNov 21, 2016 2:54 PM

    What type of cream is used and can I use salted butter? 

    • November 22nd, 2016 @ 3:38 PM

      Whipping cream (or heavy cream), and yes on the salted butter!

  22. postedNov 25, 2016 11:33 PM

    Tonight, or this early morning, is my second time using this recipe. I did not make any changes on this second go round as it is PERFECT as it is. Though I am toying with the idea of a cherry cake mix and almond extract, but that will be another day. Thank you so much for this recipe, my husband loves wedding cake and THIS is by far better than even the professional one we had for our wedding. <3

  23. postedDec 19, 2016 10:46 AM

    Having the worst time getting to the end of comments to get to the recipe. I would have liked o try them. Lost patience for getting to it ????

    • December 19th, 2016 @ 4:29 PM

      The recipe is before the comments!

  24. postedJan 7, 2017 2:50 PM

    Made these for my elderly neighbors birthday. She loved them, as did my husband and mother. Very easy and the buttercream recipe was outstanding. T hanks for the recipe! Only disappointment…recipe only made 26.

  25. postedJan 12, 2017 11:54 AM

    Special instructions for higher altitudes or follow box? 

  26. postedJan 12, 2017 12:59 PM

    Can I make pink champagne cupcakes from this recipe 

  27. postedJan 13, 2017 4:56 PM
    sondra j. tice

    Could I get the wedding cupcakes recipe off of here with out printing it! I have no printer.

    • January 20th, 2017 @ 5:12 PM

      I guess you could write it down?

  28. postedJan 14, 2017 10:26 AM
    Brenda Carrillo

    Still scrolling can’t find the recipe . Ahh please help.

    • January 20th, 2017 @ 5:12 PM

      If you are on a mobile device, be sure to click on the bright pink button that says, “CLICK HERE FOR RECIPE.”

  29. postedJan 15, 2017 1:53 PM

    I want to try this, they look beautiful.  What tip did you use to ice with?  Thank you!

  30. postedJan 15, 2017 3:06 PM

    Hi…These look lovely. I have been substituting Greek yogurt for sour cream in my cake recipes. Do you think it would work okay in this recipe? I have not had a problem so far substituting it in any recipe. Thank you.

    • January 20th, 2017 @ 5:08 PM

      I would say if you’ve had success in other baking recipes, it will probably work out fine. But I’ve never tried it, so I can’t say for sure!

  31. postedJan 15, 2017 9:51 PM

    Did you use bleached or unbleached all purpose flour? 

    • January 20th, 2017 @ 5:02 PM

      I don’t pay any attention to bleached vs. unbleached, so I don’t think it matters much.

  32. postedJan 16, 2017 1:35 AM
    Diane Miller

    What tip di you use to pipe icing.the cupcakes are they mini or regular if mini where do you buy the cupcake liners and pan are these 36 mini or regular cupcakes

  33. postedJan 16, 2017 9:26 AM

    What piping tip did you use for your cupcake frosting? Looks lovely!

  34. postedJan 16, 2017 10:44 AM

    I will never use another white cake recipe! These came out perfect! They were great in flavor and texture! Thanks so much!

  35. postedJan 16, 2017 1:22 PM

    Is there a high altitude change? I am at 8600 feet

  36. postedJan 18, 2017 6:22 AM
    Heather halstead

    I really love a really moist cupcakes, would you say these are moist, I feel like every box I’ve tried come out dry, thank you!

    • January 20th, 2017 @ 4:57 PM

      Yes, I believe they turn out quite moist.

  37. postedJan 19, 2017 5:59 PM
    Sue Dickerson

    I used this recipe and used a red velvet cake. Put the whole egg in and added a little bit more flour (used cake flour) because box mix was a little less than asked for. I have never, ever been able to make a red velvet cake. It turned out perfect. I was very happy. Thank you for the recipe.

    • January 20th, 2017 @ 4:55 PM

      Oh good, glad to hear it worked out!

  38. postedJan 29, 2017 9:30 AM

    How many standard size cupcakes does this make?

  39. postedFeb 8, 2017 3:59 AM

    Does this recipe still work with the smaller size cake mixes?  Also, what brand of mix do you prefer?

    • February 13th, 2017 @ 6:14 PM

      Yes, it does. I don’t really have a preference- I just buy whatever!

  40. postedFeb 11, 2017 3:50 PM
    Terrie Purser

    Has anyone tried the white cake mix and whole eggs? I’m making this twice and didn’t want to waste 8 egg yolks.

    • February 13th, 2017 @ 6:05 PM

      They will likely turn out fine, but they’ll be more like yellow cupcakes instead of white.

  41. postedFeb 12, 2017 2:34 PM
    Wanita Olson

    Cake mixes are now 15.25 ounces for Betty Crocker and Pillsbury and 16.25 for Duncan Hines. Is this going to change the recipe or just stick with everything the same?

    • February 13th, 2017 @ 6:05 PM

      Everything should work the same, according to many reviews using the slightly smaller box.

  42. postedFeb 18, 2017 6:43 AM

    I was wondering if u can use a 9×13 baking dish?

    • February 22nd, 2017 @ 6:47 AM

      I believe that size pan will be too small. This makes more than your typical-size cake.

  43. postedFeb 26, 2017 12:55 PM

    I would use Crisco instead of butter and then add clear butter flavoring so it would be white and not off white….. at least for a wedding cake. 
    Also a touch of almond flavor

  44. postedMar 1, 2017 8:13 AM

    Best cupcakes ever!!! I used almond extract in the cupcake batter and the frosting, no vanilla flavoring…so good!!!

  45. postedMar 6, 2017 7:21 PM
    Cindy Gregory

     Approximately how long would you bake this in an eight or 9 inch pan? 

    • March 9th, 2017 @ 9:47 AM

      I’m not sure- you’d just have to watch it and test it until done.

  46. postedMar 13, 2017 4:41 AM

    Look forward to making these! What icing do you suggest I make/use? 

  47. postedMar 16, 2017 9:07 PM

    I made these for my sons 36th birthday and they where a hit, I used the recipe as instructed even with less cake mix in the box they came out perfect. I’m getting ready to make another batch, let’s see how long these last. DELISH.

  48. postedMar 19, 2017 3:16 PM
    Joan Reed

    I tested this recipe today in preparation for a 50th wedding anniversary party.  They are delicious and beautiful!!  I discovered I will need to make a larger batch of buttercream, but, other than that, they are just perfect.  Thank you for sharing this great recipe!

  49. postedMar 22, 2017 1:37 AM

    Hey there wanting to know where you purchase your baking cups or the brand name? In one comment you stated yours are a little waxy which may aid in the cupcake not sticking. Havent tried your recipe yet but will in advance for a friends wedding : )

    • March 22nd, 2017 @ 4:40 PM

      Hi There, I’ve had best luck at baking supply shops for the best cupcake wrappers.

  50. postedMar 29, 2017 2:06 PM

    Was wondering what brand of butter do you use?

    • April 6th, 2017 @ 9:23 AM

      I don’t use any specific brand.

  51. postedMar 30, 2017 3:36 PM

    Made these today and used 2 other recipes. I cut a cone out of each cupcake. I used strawberry pie filling and pulsed it several times. I then put filling in cone. Then I put the tops back on the cupcakes. I made an icing using 8 oz of cream cheese softened, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract. Beat that until smooth. Then used the wisk on my mixer and slowly added 2 cups of heavy whipping cream. I wisk until stiff peaks formed. Then I iced the cupcakes. Very delicious!

  52. postedApr 10, 2017 10:13 AM
    Pat Sullivan

    Does anyone know if funfetti mix can be substituted for the white mix?
    Thanks, Pat

    • April 25th, 2017 @ 6:30 AM

      Yes, probably! You could always add in a few more sprinkles too!

  53. postedApr 16, 2017 5:23 AM
    Maryann Mastrodonato

    I followed the directions and my
    cupcakes were a little raw at the very
    top. I baked them for 23 minutes. Has anyone else had this problem?

    • April 25th, 2017 @ 6:28 AM

      They were raw… or just a little tender? They shouldn’t turn out raw, but the tops might be sticky. Cover with frosting and all is good!

  54. postedApr 17, 2017 8:45 AM

    Ive been practicing these for a couple of weeks for my friends wedding…Everybody loves them! I tested them for her bridal shower and they were a hit! I made regular sized and minis…Need to work on my piping skills…I used a whip cream frosting for the chocolate and your buttercream recipe for the white. I used white vanilla…I know imitation but I wanted them as white as could be…wish I could get my frosting really white too but the butter…Wedding is in two weeks and looking forward to it…thx! Do t know how to leave puctures here lol!

  55. postedApr 19, 2017 11:46 AM

    I have struggled to find a yellow cupcake/cake recipe that doesn’t either come out like a rock or that is so dry you need something to get it down!  This recipe is perfect!  The cupcakes came out amazing and I will be keeping this recipe-
    Ps I made them with pillsbury moist supreme golden butter mix ????

  56. postedApr 24, 2017 6:36 PM

    Can you do this with chocolate cake mix?

  57. postedApr 26, 2017 2:02 PM

    Hi Lori! Sorry if this question has been answered somewhere else in the 700+ other responses 🙂 but if I bake a cake using this recipe, can you please tell me approximately how long it should bake? Thanks so much!

    • May 4th, 2017 @ 8:59 AM

      I would follow the directions for baking on the cake mix box.

  58. postedMay 3, 2017 9:27 AM

    Heavy cream or light cream?  Can’t wait to try this!

    • May 4th, 2017 @ 8:49 AM

      Either is fine!

  59. postedMay 16, 2017 11:07 AM

    These worked perfectly in California, but since I moved to Idaho, the middle sinks in on both the cupcakes and cakes! Help, what can I do?

  60. postedMay 23, 2017 5:43 AM
    ash haq

    What can be used instead of sourcream?
    Is it necessary to use cake mix whilst we are using flour

    • May 24th, 2017 @ 6:56 PM

      Yes, this is a doctored cake mix recipe- you could probably sub plain yogurt for the sour cream.

  61. postedMay 25, 2017 11:13 AM

    Would this recipe fill a half sheet pan? I’m using it to make the cake for a wedding in a few weeks and I’m curious 

    • June 8th, 2017 @ 10:24 PM

      I’m not sure…

  62. postedJun 3, 2017 1:29 PM

    Hi .. I have made this white cake as well as the cupcakes from the recipe and followed it exactly but each time my cupcakes and the cakes turn out too moist and they sweat and feel sticky.. i make sure they are fully cooked as after taking them out of the oven they spring back when touched.. I’m getting very frustrated as I don’t know what I’m doing wrong.. Help ! 

  63. postedJun 8, 2017 4:30 PM

    Can you give me a recipe for frosting 

  64. postedJun 24, 2017 6:48 AM
    jacki Mcnamara

    I have not made these has cupcakes but has cakes. They always turn out delicious. It taste like they came from a bakery. Today I am baking my grandson’s birthday cake. I always use different flavored cake mixes to try things up and they always work out wonderful

  65. postedJun 26, 2017 2:01 PM

    If I was to use this to make a half sheet cake (12×16) would you recommend doubling the recipe?

    • June 26th, 2017 @ 7:03 PM

      I haven’t tried to make a sheet cake with this recipe, so I’m not sure!

  66. postedJul 1, 2017 9:27 AM
    Melissa M

    Great recipe

  67. postedJul 14, 2017 8:20 PM

    I’m making these for a wedding reception, and due to a shortage of chocolate cake mixes in my house I used this recipe and added 1 cup cocoa and an extra 1/2 cup sugar.  I think I’ve found my new favorite chocolate (and white) cake recipes!  

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