White Wedding Cake Cupcakes

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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 Cupcake frosted with candied pearls on top

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 cupcakes with green and yellow frosting

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

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 Cupcake frosted with candied pearls on top

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:

White Wedding Cupcake frosted with candied pearls on top
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4.9 from 73 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!
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 36 cupcakes
Calories 100kcal
Course Dessert
Cuisine American
Keyword cupcakes, wedding, white wedding cake cupcakes, white wedding cupcakes


  • One 15.25-ounce 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


  • Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
  • 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.
  • 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.




  • 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.


Serving: 1cupcake (no frosting) | Calories: 100kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 143mg | Potassium: 26mg | Fiber: 0g | Sugar: 10g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.4mg
More Cupcake Recipes...
Lori Lange of Recipe Girl

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  • Lizzy Haas wrote:

    If I freeze these, do I take them out the day before to defrost?

    • Lori Lange wrote:

      Yes, that’s probably a good idea.

  • Renee wrote:

    I made these for my husbands birthday. These were the best cupcakes I’ve ever tasted let alone made myself! So fluffy and extremely moist. These will be a forever recipe for me from now on. Thank you!

  • Jenelle wrote:

    Holy perfectly moist and delicious cupcakes Batman!!!! :-)) theSe are delicious!! Thank you! We made 75 for my dads celebration of life BBQ! Turned out perfect to frost them on top. Used our yummy Mexican vanilla from Cancun this year too. Extra yumminess! Will never use another recipe for vanilla cupcakes!

  • Michelle wrote:

    Can you use golden cake mix and eggs including the yolk to make yellow cake cupcakes?

    • Lori Lange wrote:

      Sounds like a good variation!

  • shannon Hendrix wrote:

    What is the cook time for mini cupcakes

    • Lori Lange wrote:

      I don’t have a bake time for mini cupcakes, but it can certainly be done. Just keep an eye on them and take them out when done baking 🙂

  • Nychole Jelinski wrote:

    Had anyone tried vinegar and baking soda instead of egg? Allergy thi g


    Made this cake for my niece’s birthday and it was a huge hit,,, loved the cake and will make this every time I need a great cake. Thank you for this amazing recipe.

  • Shania Stanford wrote:

    Can you substitute the water for nut milk?

    • Lori Lange wrote:

      I haven’t tried that!

  • Cathy wrote:

    Did you ever use jumbo cupcake pans for this recipe? If so, how do I adjust the time/temperature when baking them?

    • Lori Lange wrote:

      I have never tried that! I’d probably Google, “jumbo cupcakes” and see what baking times other recipes might call for. Good luck!