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:

4.9 from 28 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!

Course Dessert
Cuisine American
Keyword cupcakes, wedding
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 36 cupcakes
Calories 100 kcal


  • 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


  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


  • 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.

White Wedding Cake Cupcakes recipe from RecipeGirl.com #wedding #cupcakes #recipe #RecipeGirl
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Lori Lange of Recipe Girl

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  • Dawn wrote:

    Do you have a modification recipe for Mini wedding cake cupcakes ?

    • Lori Lange wrote:

      I don’t– but you’d just do the same and bake for less time.

  • Libby wrote:

    These were amazing! One of the best recipes I’ve ever made. My new go to cupcake! The hardest part is not eating more than one!

  • Kim M. wrote:

    Would this work for other flavored cake mix?

  • Brooke wrote:

    This is my go to cupcake recipe -eveyone tells me I should sell them on the side. I follow the recipe almost exactly. I noticed a while ago that the chocolate recipe calls for 4 whole eggs- so even when I use white cake I use 4 whole eggs now. I also use my food scale and add the extra 3oz of cake mix. When I do it this way I get 45 cupcakes per recipe. It’s the best!! My go to frosting is a cream cheese buttercream by Wicked Good Kitchen.

  • Deb watson wrote:

    I’d like to make this gluten-free….would it work to use a gluten-free cake mix & gluten-free flour??

    • Lori Lange wrote:

      I haven’t tried this recipe with gluten free substitutions.

  • Jodi wrote:

    Could this be made into cake pops using this recipe with the frosting? I’m dying to make some wedding cake cake pops and can’t find a decent recipe.

    • Lori Lange wrote:


  • Karolyn wrote:

    Do you have recipe for the icing?

  • Aundrea Hathaway wrote:

    I’ve been making a similar cake for years. Add 1/4 cup flour and 1/4 cup sugar to the new cake mixes than have been downsized. For a yellow cake use the whole egg. Original recipe appeared on cake central.

  • Megen wrote:

    How did you make the icing?

  • Beverly Rowland wrote:

    Was this recipe created with the newer sized cake mixes or the older ones? The cake mixes I buy now are about 3 oz less than previous cake mixes. Just curious if these measurements are for the newer mixes. If this is an older recipe based on the larger quantity, what adjustments would you make? Thanks

    • Lori Lange wrote:

      You can make the same recipe with the new cake sizes!

  • Stephanie Watson wrote:

    What tip was used on the white frosted cupcake in the picture? I have made these several times and they are perfect! I just want a prettier frosting option! Thanks!

  • Bonnie Hogard wrote:

    I just want to say thank you for posting this recipe for the wedding cupcakes. It is amazing and everyone loved them.

  • Lindsay wrote:

    Hi there! To substitute whole eggs for the egg whites I googled it and it says 2 large eggs = 4 large egg whites. Does this seem right? I made them this way just now but am now worried I may have screwed It up somehow. I haven’t tasted yet but just being a worry wart.

    • Lori Lange wrote:

      Let me know how they turned out! Some people have mentioned that they’ve just used whole eggs in place of the egg whites and it turned out the same.

  • Zestybb wrote:

    This is THE perfect vanilla (I call it) cupcake recipe! It came out perfect the first time & I have been using it for the last year. It is the base recipe for my strawberry, lemon & anything else…except chocolate. It’s just perfect EVERYTIME! I wish I could add a picture Thank you. *p.s. I don’t share ‘my’ recipe…sorry I know that’s mean?????

  • Casey G. wrote:

    I was told a long time ago that if milk (or cream in this case) is used in the icing recipe then it would need to be kept refrigerated. Is this true for this recipe?

    • Lori Lange wrote:

      I usually keep the frosted cupcakes refrigerated until ready to serve.

  • Sharon Nitsch wrote:

    Can you use a yellow cake mix instead and 4 eggs not egg whites to make the wedding cake cupcakes?

    • Lori Lange wrote:

      yes, but they will be yellow cake cupcakes instead of white 🙂

  • Shirley L Lucas-Fowler wrote:

    Hi Lori, Can you use whole milk in place of water? I make this recipe all the time and always thought about using milk.



    • Lori Lange wrote:

      I believe that would be fine.

  • Paula wrote:

    I’ve made this several times now and all with great success. You can also substitute the water for a flavored coffee creamer and the sour cream for yogurt and it still tastes fantastic. This cake doesn’t quite taste like a box mix but it has a light texture and flavor that a box mix lends. I’ve made from scratch white cake recipes, some even from famous celeb chefs, but every one of them lacks a certain something. So what do i do? Go to this recipe, of course! It does everything and gives you the perfect results every single time. Mouth-watering, tempting, light and airy, full of flavor, this cake recipe is LEGIT.

  • Darlene wrote:

    I am making these cupcakes for my son’s wedding. Do they freeze well unfrosted? I want to freeze them and then frost them the day before the wedding. Please let me know.
    Thank you!

    • Lori Lange wrote:

      I’ve frozen them and frosted them later. Just make sure they’re wrapped well.

  • Kay Johnson wrote:

    I haven’t made it yet but I would like to know if the recipe tastes like a box cake?? Thanks

    • Lori Lange wrote:

      I don’t think anyone can tell it comes from a box- the modifications make it taste much better. You are the judge of whether or not you think it tastes like a boxed cake mix, but there are 836 comments on this recipe so there are a lot of people who like them!