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:

4.87 from 46 votes
Print

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, white wedding cake cupcakes, white wedding cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 36 cupcakes
Calories 100 kcal

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 Video

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*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 143mg6%
Potassium 26mg1%
Carbohydrates 18g6%
Sugar 10g11%
Protein 1g2%
Vitamin A 40IU1%
Vitamin C 0.1mg0%
Calcium 34mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Lori Lange of Recipe Girl

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Comments

  • KJD wrote:

    This was a great recipe! I even substituted the sugar for stevia and the cake mix was smaller than 18 and it came out so good – my son thought there was frosting or cream in the cake it was so good!

  • Pam Wheeler wrote:

    I have used this recipe with lemon, spice, strawberry, and I’ve added flavors such as orange extract, lemon, dutch cocoa, strawberry flavoring. I’ve also substituted some lemon juice for the water. I am here to tell you that this is a solid recipe. If you think it tastes like a box mix, you aren’t trying hard enough! I like to use the 18.25 ounce cake mix. I make these enough that nothing ever goes to waste! Just perfect!!

    • Lori Lange wrote:

      Happy to hear!

  • Julie Loch Tepper wrote:

    Lori I really hope you see this before July 3 – I use your White Wedding Cake for all my cupcakes. I want to make a red cupcake for a 4th of July party (I want to avoid food coloring as it does stain lips and teeth). I was thinking getting a strawberry cake mix and follow the remaining instructions. Do you think that will work?

  • Alizeh wrote:

    Can we exchange the cake box with extra flour or something else if thats unavailable?
    Thankyou.

    • Lori Lange wrote:

      This recipe specifically calls for using a cake mix– there are no substitutions for that, sorry!

  • Reba wrote:

    Can these be made ahead and frozen?

    • Lori Lange wrote:

      Yes, just make sure they are well wrapped or sealed in the freezer. Frost the day of serving.

  • TM Borden wrote:

    Was a little disappointed. I felt like after all the altering they didn’t taste much different than the original box mix. Maybe it depends on brand you use? I used Duncan Hines Classic White and to me they still have the box mix flavor. Would love to know what brand everyone used who loved them.