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!

Watch the video showing you how to make White Wedding Cake Cupcakes, then scroll to the very bottom of this post to print out the complete recipe so you can make these at home.

White Wedding Cake Cupcakes frosted with added edible pearls

What supplies do you need to make Wedding Cupcakes?

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!

Frosting White Wedding Cake Cupcakes

Tips for baking the best White Wedding Cake Cupcakes:

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

Can you bake a cake with the White Wedding Cake Cupcakes Recipe?

Yes!  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

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.

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

4.91 from 32 votes

White Wedding Cake Cupcakes

This cupcake recipe is a very popular one.  They come out perfect every time, and they are great for special occasions!

Course Dessert
Cuisine American
Keyword cupcakes, wedding
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 36 cupcakes
Calories 100 kcal


  • 1 box white cake mix
  • 1 cup all purpose flour
  • 1 cup granulated white sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 large egg whites


  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 an 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.

Recipe Video

Recipe Notes


  • 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 a spring 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.
Nutrition Facts
White Wedding Cake Cupcakes
Amount Per Serving (1 cupcake (no frosting))
Calories 100 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 143mg 6%
Potassium 26mg 1%
Total Carbohydrates 18g 6%
Sugars 10g
Protein 1g 2%
Vitamin A 0.8%
Vitamin C 0.1%
Calcium 3.4%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

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

White Wedding Cake Cupcakes recipe from RecipeGirl.com #wedding #cupcakes #recipe #RecipeGirl
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Lori Lange of Recipe Girl

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  • Jenise wrote:

    I made these yesterday and by far the best cupcakes I have ever made!! Thank you so much for this recipe. We absolutely love them.

    • Lori Lange wrote:


  • Mary wrote:

    Does anybody know if these cupcakes freeze well? It makes 36 and I only need 20 but would like the rest in two weeks….. anybod6 try this yet?

    • Lori Lange wrote:

      They should freeze well if you have them well sealed.

  • Anita Boyd wrote:

    I have made this recipe numerous times, and my family loves it. I have 9 inch cake pans, and would like to make a layer cake with this recipe. Do you know how long to bake it?

  • Bunny garcia wrote:

    Do you mean 11/3 cup or 1 1/3 cup of water

    • Lori Lange wrote:

      it’s 1 and 1/3 cups : 1 1/3 cups

  • Debbie wrote:

    Made these cupcakes and the icing following your recipe to a T. Made about 240, and everybody raved about them. The groom’s father I think ate is weight in them haha .Wonderful recipe and my go to one. Thanks

    • Lori Lange wrote:

      That’s what I love to hear, thank you!

  • Cheryl Ross wrote:

    I am in Australia and wondering how I can make the wedding cake. Please can you tell me what you mean by 18.25 to smaller cake mix. Is that the size of the cake mix pack? Any particular type of cake mix? We have butter cake, vanilla cake, white chocolate cake. I would like to have a try at making it for my son and d i l upcoming wedding. will do some test cakes first.
    Thank you

    • Lori Lange wrote:

      I’m so sorry, but I’m not familiar with cake mixes outside of the US… so I don’t know what to tell you. I suppose you could do some experimenting!

  • Chrissie wrote:

    Can this recipe work for a boxed lemon cake mix with pudding in it?

    • Lori Lange wrote:

      I’m not sure, but you can certainly try it!

  • Colleen wrote:

    I’ve made this recipe at least 30 times and it is perfect and raved about each time I make it. I bake cupcakes for all of my family members’ and coworkers’ birthdays, and this is the most popular flavor. They come out tasting amazing and the buttercream is a great texture that isn’t overly sweet and compliments them nicely. It is so smooth and pipes amazingly. The flavor, texture, and ease of this recipe is great. Thank you for a great cupcake!

  • Donna wrote:

    I’ll be making these in a few days for our school staff returning after the holidays. I’m trying my hand at making a Italian meringue buttercream to frost them with. Can’t wait to do this. I love to bake. I’m calling them Winter Wonderland cupcakes. I actually made this for a small wedding reception a few years ago with your buttercream frosting. They were a hit! Thank you !

  • Mary wrote:

    I saw your recipe for confetti cupcakes but was wondering if I could just add sprinkles to the batter for “white wedding cupcakes”?

    • Lori Lange wrote:

      Probably, but I haven’t tried it.

  • Marlene Raid wrote:

    WELL, MY GOODNESS….:) So many ways to make this a failure due to the Cook! First, I ordered cupcake wraps and ended up with the tennie tiniest little petite size~! So, ok…we will make it a cake! Great! All was well until I poured it into the baking dish, thinking ‘my goodness, this looks like such thin batter!! Hmmmm. Of course, it WAS…I’d forgotten to put the cake mix in! 🙂 …..quickly poured out the ‘thin batter’ regrouped and added the cake mix….oh much better….and popped it into the oven.
    In every possible way, this should have been a complete mess, but it turned out beautifully with some MAJOR tweaking..like adding the cake mix and was wonderful!! For the butter creme frosting, I added a topping of coconut flakes and delicate violet sprinkles just because I thought it would make the cake look prettier and it sure did. So happy with this recipe…now if I could just learn to follow it the first time….Happy New Yeaar’s Eve to everyone and remember to buckle up if you are going on and to have a designated driver if you plan on drinking..Be Safe for You and Others!

  • Michelle Blackledge wrote:

    is an awesome cake mix. I used it for Christmas for a cake and everyone loved it. I am using it to make my husbands retirement cake and I will try the chocolate this time too. Thank you!

  • Joetta Pruitt wrote:

    Can I substitute cake flour for regular flour?

    • Lori Lange wrote: