posted in Cake and Cupcakes

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 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.

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.

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

White Wedding Cake Cupcakes

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 36 cupcakes
Calories: 100 kcal
Author: RecipeGirl.com

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

Print

Ingredients

  • 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

Instructions

  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 Notes

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 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.

Comments

  1. postedJul 11, 2018 5:36 AM
    Sharon

    How could you use this recipe for making a smaller amount, say just a dozen or 24 cupcakes? I would love to make these for a small family gathering.

    • postedJul 11, 2018 7:22 AM

      I’d just make the recipe as is and freeze the rest- or gift the rest to a neighbor. It’s tough to try and cut this recipe in half!

  2. postedJul 8, 2018 1:55 PM
    claire

    What flavor variations and other frostings have you used? Nutella? Baileys? Caramel? Any recipes?

  3. postedJun 29, 2018 8:24 AM
    Sarah

    If baking a cake instead of cupcakes, do you still cook at the same temp?  Thanks!

    • postedJun 29, 2018 8:49 PM

      yes, you’ll just need to keep an eye on the timing as I don’t have exact timing recommendations for you.

  4. postedJun 25, 2018 4:47 PM
    Cassandra P

    I used this recipe for our daughter’s wedding cake and miniature cakes. Our son is getting married and the request is for red velvet cake. Do you have something close to this recipe for red velvet?

    • postedJun 26, 2018 8:07 AM

      I have not tried it for red velvet yet!

  5. postedJun 17, 2018 7:29 PM
    Patsy Speaks

    Does this recipe of Cup-cakes HAVE TO BE REFRIGERATED ??

    • postedJun 20, 2018 6:44 AM

      It’s a good idea to refrigerate them (covered) before serving them- especially in the summer.

  6. postedJun 12, 2018 7:58 AM
    Kelli

    Hi Lori!  I’ve used ur recipe a ton of times each with tons of success. So much success that I’ve been asked to make a large batch for my upcoming family reunion this Saturday!! (Talk about pressure ?) If I make a large batch and frost them all on a Thursday will they keep in the fridge and still be great by Saturday? 

    • postedJun 16, 2018 4:06 PM

      They should be!

1 25 26 27

Leave a Reply

Your email address will not be published. Required fields are marked *

Top