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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4.89 from 69 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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  • May wrote:

    The cupcakes were more dense than I would have liked but they tasted good.

  • Jenny wrote:

    Can you mix in add-ins, such as cinnamon, pineapple and banana to make these into hummingbird cupcakes?

    • Lori Lange wrote:

      I’ve actually never had hummingbird cupcakes, so I’m not sure!

  • Susan wrote:

    Do you use AP flour or cake flour? Looking forward to trying this well rated cake recipe!

    • Lori Lange wrote:

      All purpose flour

  • Louise Schickram wrote:

    Could you bake these and freeze them ahead of time? How would you recommend freezing them?

    • Lori Lange wrote:

      Yes, the cupcakes only (unfrosted). Just put them in a single layer in a sealed container.

  • Ryan wrote:

    I only need to make 12 of these but it comes out with very odd measurements when I changed the number. Will this still come out alright or should I follow the original directions and throw away the excess? I’d hate to waste money lol.

    • Lori Lange wrote:

      I’m not sure I’d mess with trying to change it. Just make the whole thing. You can always freeze the cupcakes you don’t need right now.

  • Carmelldc@gmail.com wrote:

    Is it possible to reduce the sugar in this recipe? I made a similar recipe using a mix like this and a cup of sugar and flour and it was quite sweet for our tastes. Thank you!

    • Lori Lange wrote:

      I’m not sure- haven’t tried it!

  • Mary wrote:

    Curious – do these taste a bit like angel food cake since they have 4 egg whites?

    • Lori Lange wrote:

      Not really, in my opinion!

  • Christy wrote:

    Can I bake and ice these the day before and leave them at room temperature , covered?

    • Lori Lange wrote:

      You can leave the cupcakes themselves covered at room temperature, but if you ice them then they should be refrigerated.


    can I use yellow cake mix

    • Lori Lange wrote:

      I haven’t done it with yellow cake mix yet, but that should work just fine!

  • Shelia wrote:

    Can you use the whole egg? I hate to waste the yolks…

    • Lori Lange wrote:

      Yes, they just won’t be as white.

  • Kathy C. wrote:

    Could I fill these with pudding or strawberry or raspberry preserves?

    • Lori Lange wrote:

      I have not done that, but I think others have experimented with filling them!

  • Bethany wrote:

    If you make your own white cake mix, would you change the measurements at all? I did about 2 cups of the cake mix and then added the additional ingredients. The taste is there, but the texture is not quite what I was looking for. I also switch out sour cream for coconut cream.

    • Lori Lange wrote:

      I’ve only ever used a boxed cake mix for this recipe, so I’m not sure about anything else!

  • Kristen wrote:

    I am making these for a girls trip and was wondering if they’d be okay for me to ice the day after I bake them? Should I refrigerate the cupcakes sans icing? Or will it dry them out? Thanks in advance!

    • Lori Lange wrote:

      It would be okay to refrigerate them- just make sure they are in a well-sealed container. Room temperature is fine too.

  • Michelle wrote:

    Fantastic recipe! I have made this cake and cupcakes several times, and it always turns out great. Today, I used an Aldi Baker’s Corner brand white cake mix, and the cake turned out a little “gummy”. I think it is the cake mix. I think the brand makes a difference. From now on, I will stick to Betty Crocker or Duncan Hines, which always turns out great. I just wanted to mention it in case anyone else is trying to decide on a cake brand to use. No more Baker’s Corner brand for me! Thanks for the excellent recipe!

  • Diane Robinson wrote:

    Can I use this cupcake recipe to make a layer cake ..if so how long do I bake the cake pans ?

  • Rebecca Hickson wrote:

    This is my GO TO recipe for White Cake!!! It is delightful! The cupcakes are also great with no frosting! Thank you so much for posting this recipe!!

  • Denyel Miller wrote:

    Is this recipe for 36 Mini cupcakes?

    • Lori Lange wrote:

      No, these are regular-sized cupcakes.

  • Tammy Holt wrote:

    I would like to make this into a 1/2 sheet cake. Do you recommend 2 times or three times this recipe???

    • Lori Lange wrote:

      Maybe two times?

  • Cristy wrote:

    Is there any need to adjust the measurements of the additional recipe ingredients if the cake mix is smaller than 18.25?

    • Lori Lange wrote:

      You can just use the regular size box of mix now, which I believe is 15.25-ounces. No additional changes.