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
Recipe Details
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.
Howdy, have you tried this with other flavor box mix, like French vanilla? Any thoughts or wisdom? I usually don’t have much success with cupcakes, but I keep trying.
Yes, I think French Vanilla would be great! Make sure you find a box with the correct ounces. They keep changing the sizes!
I was wondering if this recipe could be I was wondering if this recipe could be made in the jumbo 6 ct cupcake pans.. If so how would I adjust the time for baking
I have used this recipe for years and everyone loves them but the last couple of batches are sinking in the middle and I can’t figure out why any help also should I bake on the lowest rack in the oven. Thanks
I’m not really sure… perhaps try a different brand? Or add a little more cake flour in the mix?
I’ve lost track how many times I’ve made this recipe both as cupcakes and cakes!! Absolutely raving reviews from everyone who tries the cake. My only thing is that I feel like the buttercream frosting is a tad too sweet with the cake, do you think I could reduce the sugar in the cake to a 1/2 cup? I honestly think this recipe is so delicious it hardly even needs frosting! But cupcakes look weird without frosting, lol! Thank you!
You can certainly try!
I found this recipe years ago. It is absolutely my favorite. I measure out the additional ounces. I’ve make cakes cupcake sheet cakes. Light moist but stable enough for a decorated cake with buttercream. I have added the almond flavoring. It is absolutely delicious.
I absolutely love this recipe! I use it every time for cupcakes to cakes. I always get so many compliments! Thank you!
These are soooo good!!
My go to white cake recipe…a customer and family favorite!!!!
These turn out perfect every single time!
My go recipe for great cake and cupcakes
A question for you! What brand cake mix do you usually have the best success with, for this recipe?
I’ve used them all, so no preference!
Ya I’m making cupcakes today! I love this recipe Lori!
I made this cake for my daughter’s 40th birthday and it was delicious it went really quickly after everyone tasted the first bite thanks for the recipe
Thank you for your recipes (wedding cake and buttercream icing). I just won a “cupcake contest” at work (which was fun!!) – judged on taste, presentation, and creativity. I made 4 different white cupcake pre-trials tested by 10 people, and this recipe won, so used it for contest and will keep it as my “go-to”! I also received an “order” to make them for a co-workers birthday next week! I used Betty Crocker Super Moist White Mix (16.25 oz) and Land O Lakes butter (for icing). Everyone RAVED about the buttercream icing … I tried another icing recipe that was same except used 1 more cup of powdered sugar and it was too sweet according to tasters.
awesome!
These are the best cupcakes I’ve ever eaten. I’m wondering if there is a way to recreate the cupcakes without using a box mix to start?
Well, this one is a doctored cake mix recipe so I’m not sure of a scratch recipe that tastes the same.
I love this recipe. Can you freeze the cupcakes and ice at a later time?
yes! Just make sure they’re in a well-sealed container.
I just made a batch for St. Patrick’s Day tomorrow. Oh my word, the test one I tried was heavenly. One of the best cupcakes I’ve ever made.
Vanessa you might be beating it too much. Mine is light. I think cake flour would be great but maybe add a little more.