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.
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):
- 12-cup muffin pan
- My suggestion for the cupcake liners is to visit a local baking supply shop where you live. They should carry a good, white liner that won’t have the cupcake turning out greasy.
- Edible sugar pearls
- large plastic disposable pastry bags for piping the frosting
- For icing the cupcakes, I recommend trying either the Wilton Open Star 1M tip or the Wilton Closed Star 2D. Both of these you can usually find at craft or baking supply stores. Or just order a whole decorator tip kit and try out different ones!
- These disposable cupcake boxes are great… because you can bake and decorate your cupcakes, then store them in the boxes and refrigerate them overnight!
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!
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!
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.
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:
- How to Make Wedding Cupcakes (a post showing you how I made them for a wedding)
- Wedding Cupcake Buttercream (the best frosting recipe for these cupcakes)
- Chocolate Wedding Cupcakes
- White Wedding Cake
White Wedding Cake Cupcakes
Ingredients
- 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
Instructions
- 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.
Video
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.
The cupcakes were more dense than I would have liked but they tasted good.
Can you mix in add-ins, such as cinnamon, pineapple and banana to make these into hummingbird cupcakes?
I’ve actually never had hummingbird cupcakes, so I’m not sure!
Do you use AP flour or cake flour? Looking forward to trying this well rated cake recipe!
All purpose flour
Could you bake these and freeze them ahead of time? How would you recommend freezing them?
Yes, the cupcakes only (unfrosted). Just put them in a single layer in a sealed container.
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.
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.
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!
I’m not sure- haven’t tried it!
Curious – do these taste a bit like angel food cake since they have 4 egg whites?
Not really, in my opinion!
Can I bake and ice these the day before and leave them at room temperature , covered?
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
I haven’t done it with yellow cake mix yet, but that should work just fine!
Can you use the whole egg? I hate to waste the yolks…
Yes, they just won’t be as white.
Could I fill these with pudding or strawberry or raspberry preserves?
I have not done that, but I think others have experimented with filling them!
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.
I’ve only ever used a boxed cake mix for this recipe, so I’m not sure about anything else!
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!
It would be okay to refrigerate them- just make sure they are in a well-sealed container. Room temperature is fine too.
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!
Can I use this cupcake recipe to make a layer cake ..if so how long do I bake the cake pans ?
Here are the White Wedding Cake details: https://www.recipegirl.com/white-wedding-cake/
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!!
Is this recipe for 36 Mini cupcakes?
No, these are regular-sized cupcakes.
I would like to make this into a 1/2 sheet cake. Do you recommend 2 times or three times this recipe???
Maybe two times?
Is there any need to adjust the measurements of the additional recipe ingredients if the cake mix is smaller than 18.25?
You can just use the regular size box of mix now, which I believe is 15.25-ounces. No additional changes.