White Wedding Cake Cupcakes

This recipe for White Wedding Cake Cupcakes is one of the most popular recipes on RecipeGirl.com.  These are seriously simple to make – you’ll be shocked!  But they turn out the best cupcakes.  They’re so good!

There is a short, how-to video included toward the end of this post, and you can scroll to the very bottom to print out the complete recipe.

White Wedding Cake Cupcakes recipe - from RecipeGirl.com

If you’re looking for the right supplies to make these cupcakes, here are my suggestions (these are affiliate links to Amazon):

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) and How to Make Wedding Cupcakes.  Go there for all of the answers to your questions about details on what tips were used for the frosting etc.

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.  It’s crazy, but it’s true!

White Wedding Cake Cupcakes recipe - from RecipeGirl.com

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.

Don’t fret if the tops of the cupcakes appear to be slightly moist.  That’s okay!  Just cover them with your buttercream frosting, and all will be fine.  For best results, look for white cupcake papers from a real baking supply store.  They’ll have the best products, and that is where I buy the papers that I use.

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!

White Wedding Cake recipe - from RecipeGirl.com

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!  See the links below for the Wedding Cake and Wedding Cupcake Buttercream links!

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

White Wedding Cake Cupcakes recipe - from RecipeGirl.com

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.

Click below to watch a short video showing you how to make these cupcakes, then scroll to the bottom to print out the complete recipe.

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:

Disclosure:  There are Amazon affiliate links included within this post.

743 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? 

    • postedAug 20, 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!

    • postedAug 20, 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?

    • postedSep 3, 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!

    • postedSep 18, 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!)

  7. postedOct 9, 2016 10:25 AM

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

    • postedOct 11, 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

    • postedOct 11, 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.

    • postedOct 11, 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 

    • postedOct 12, 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?

    • postedOct 15, 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

    • postedOct 23, 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?

    • postedOct 23, 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!

    • postedOct 23, 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 ?

    • postedOct 28, 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.

    • postedNov 19, 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?

    • postedNov 14, 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? 

    • postedNov 22, 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 ????

    • postedDec 19, 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.

    • postedJan 20, 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.

    • postedJan 20, 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.

    • postedJan 20, 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? 

    • postedJan 20, 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!

    • postedJan 20, 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.

    • postedJan 20, 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?

    • postedFeb 13, 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.

    • postedFeb 13, 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?

    • postedFeb 13, 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?

    • postedFeb 22, 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? 

    • postedMar 9, 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 : )

    • postedMar 22, 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?

    • postedApr 6, 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

    • postedApr 25, 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?

    • postedApr 25, 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!

    • postedMay 4, 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!

    • postedMay 4, 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

    • postedMay 24, 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 

    • postedJun 8, 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?

    • postedJun 26, 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 7, 2017 3:53 PM


    I had to make a lot of these for a wedding and so I made them a day ahead of time. Can I leave them out covered without any frosting? Or do they need to be refrigerated? Thanks!

    • postedJul 27, 2017 7:39 AM

      I always refrigerate them.

  68. 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!  

  69. postedJul 17, 2017 7:00 PM

    the cake is what i am looking for an old fashioned wedding cake (heavy) but i looking for a nice frosting that over night might get crusty/crunchy would lard vs butter be what i am needing and what is your thought on almond verses vanilla flavoring?

    • postedJul 27, 2017 7:32 AM

      I’m not sure about the frosting… and I prefer vanilla but either would be fine.

  70. postedJul 21, 2017 9:16 PM
    Denise Levi

    hi – has anyone tried using a gluten free cake mix and gluten free flour?

  71. postedJul 28, 2017 4:13 PM

    Help, I moved to Idaho from California and now when I make these, they sink in the middle! Any advice? I’m not doing anything different than before….

  72. postedAug 27, 2017 4:51 PM
    jacki Mcnamara

    I have made these cupcakes as cakes. I use various different boxed cake mixes and it always turns out wonderful. I had people requesting me to bake them cakes now. Thank you so much for a perfect recipe I have searched for for so long

  73. postedAug 31, 2017 9:08 PM

    I made this recipe and love it but was wondering what to do to get the cupcake to turn out more moist?  I’m not a professional. ???

    • postedSep 5, 2017 7:24 AM

      Maybe a little less baking time?

  74. postedSep 3, 2017 4:18 AM

    Hi Lori,

    Absolutely love this recipe !! It’s a favourite with everyone. 
    Can I ask which pipe tip did you use for the frosting?

  75. postedSep 7, 2017 9:18 AM

    I made these earlier this year and was completely impressed! So good!! So now I’m wondering, can simply substitute a cherry chip cake mix and keep everything else the same? The vanilla won’t change the flavor of the cherry chip will it? Thanks!

    • postedSep 11, 2017 8:38 PM

      You can certainly try!

  76. postedSep 19, 2017 3:09 PM

    I forgot to pick up sour cream…can I use something else and get the same moist cupcakes?

    • postedOct 3, 2017 8:03 AM

      perhaps plain yogurt…

  77. postedSep 20, 2017 5:46 AM

    Can i freeze these for a wedding in three weeks?

    • postedOct 3, 2017 8:02 AM

      I wouldn’t do that without testing it out first. If it’s for a wedding, you want to know that you’re going to be completely happy with the result!

  78. postedOct 2, 2017 6:58 PM
    Cindy Cobb

    If I made the cupcakes ahead of time how would they need to be stored?  Unfrosted and frosted.
    Thank you!

    • postedOct 3, 2017 7:52 AM

      I don’t recommend making them too far in advance. I made the cupcakes the night before my event and frosted them the morning of. You’d have to mess around and test things out to see what you’re happy with.

  79. postedOct 17, 2017 12:44 PM

    I do not like sour cream at all. For the recipe that calls for the sour cream, what’s something else I can use besides That? It’s for the wedding cake recipe… thank you

    • postedOct 24, 2017 10:04 AM

      You can probably use plain yogurt and get the same results.

  80. postedOct 21, 2017 6:15 PM

    This recipe is absolute perfection. I used a “premium” cake mix, found at a craft store, which was 18.25 oz, so no major adjustments were necessary. I did use a tablespoon of butter vanilla emulsion flavor instead of regular vanilla, and added 1/2 cup of multi-color “jimmie” type sprinkles for Funfetti. The cupcakes baked up with a slight dome, which did not deflate upon cooling. The texture was perfect- no spongy areas or bubble tunnels, and they didn’t stick to the liners. I will use this recipe for my son’s wedding cake in December. 

  81. postedOct 24, 2017 7:38 AM

    I’ve made this recipe many times. Everyone loves it. I make it a layer cake filled with strawberries and use a sturdy whipped cream frosting. Always get rave reviews. I use Bett Crocker white cake 16.25 oz box , follow directions exactly. Perfect cake every time!

    • postedOct 24, 2017 9:55 AM

      that sounds fabulous!

  82. postedOct 29, 2017 8:03 AM

    My name is T, and I am a chocoholic, but these were very, very good! My daughter wanted white cupcakes for her 3 year old’s birthday party. I also used Buttercream frosting, tinted pink, tip #1M. Good thing I ran out of frosting or I would have kept eating the extras!

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