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!

There is a short, how-to video included toward the end of this post, and you can scroll to the very bottom to print out the complete recipe.

White Wedding Cake Cupcakes recipe - from RecipeGirl.com

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!

White Wedding Cake Cupcakes recipe - from RecipeGirl.com

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 - from RecipeGirl.com

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 recipe - from RecipeGirl.com

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.

Click below to watch a short video showing you how to make these cupcakes, then scroll to the bottom to print out the complete recipe.

Yield: 36 cupcakes

Prep Time: 15 minutes

Cook Time: 18 minutes

White Wedding Cake Cupcakes


  • 1 box white cake mix (Betty Crocker, Duncan Hines, etc.)
  • 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 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 an 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.
SOURCE: RecipeGirl.com (Adapted from weddingcake101.com)

Here are a few links that may be helpful to you:

Disclosure:  There are Amazon affiliate links included within this post.


  1. postedJun 1, 2009 6:30 AM

    What type of icing tip was used?

  2. postedJun 25, 2009 1:27 AM

    I made these cupcakes today for my sister’s 24th birthday, they turned out AWESOME and my sister loved them! Thanks for the recipe!

  3. postedOct 18, 2009 8:14 AM

    I made this recipe more than a dozen times now. It’s perfect everytime. Thank you for sharing this wonderful, foolproof recipe. My daughter & her friends always request for the cupcakes after every last performance.

  4. postedFeb 9, 2010 11:31 AM
    Bertha Andrade

    Need recipe for frosting used for cupcakes.

  5. postedFeb 25, 2010 3:55 PM

    Thanks again for sharing this recipe!!! I, now, use this recipe for all of my white cakes. Everyone loves it, even my husband, who eats very few sweets.

  6. postedFeb 25, 2010 5:05 PM
    Amber Luepkes

    Can you replace the white cake mix with any boxed cake mix and assume the other ingredients would work well together? I’m thinking about doing chocolate as well.

    • postedFeb 25, 2010 10:23 PM

      Amber- I’ve never tried the recipe with another kind of cake mix, but I don’t think it would make a difference. Let us know if it works out!

  7. postedMar 15, 2010 10:28 AM

    Hi There,

    I also use this recipe – amazing and everyone loves it everytime!

    There is only one small changes if you want to make it with chocolate (other than the chocolate cake mix :). Instead of 4 large egg whites you use 3 large whole eggs… and I don’t include the almond in my chocolate recipe.

  8. postedMay 30, 2010 7:51 PM

    Darn it. I wanted something like this for my anniversary. Well, there is always next year. These are so pretty.

  9. postedMay 31, 2010 9:50 AM

    Hi I’m not a professional baker but it’s my grandma’s 80th birthday and wanted to try this and make it for her, can you tell me if you followed the directions on the box cake mix and then added the rest of the other ingredients as well?

    • postedMay 31, 2010 1:21 PM

      @Lyn, No, don’t use the box directions at all… just use the box with the other ingredients in this recipe & they turn out perfectly. Good luck!

  10. postedJun 17, 2010 1:46 PM

    I made these cupcakes and they were awesome! My question is though, I want to make some Red Velvet cupcakes, can I use the same recipe just use the DH Red Velvet cake mix?

    • postedJun 17, 2010 4:45 PM

      @Sherilynn, Sounds like a great idea, but I really can’t tell you if it works because I haven’t tried it. Please come back and let us know if you tried it and it worked!

  11. postedJun 17, 2010 3:25 PM

    My best friend is making my cake for my wedding and I LOVE how these look! What size pearls did you use for the cupcakes?

    • postedJun 17, 2010 4:45 PM

      @Heather, no idea! I just bought little pearls at my local bakery decor shop… not sure there were different sizes.

  12. postedJul 5, 2010 1:14 PM

    where can i get those cute little sprinkles you have on the cupcakes? and what are they called?

  13. postedSep 2, 2010 7:20 PM

    Could you use other flavours of cake mix instead of white (i.e. chocolate or devil’s food)?

    • postedSep 3, 2010 7:10 AM

      @Lauren, I haven’t tried it, but some people have commented that they tried other flavors and it worked just fine. Good luck!

  14. postedSep 6, 2010 3:23 AM

    Hello Lori from the UK,
    I am going to try this recipe for my daughters wedding in 3 weeks. I found a uk supplier of the cake mix online and have already received 6 boxes of the cake mix, enough to practice with beforehand but could you please help with the cupcake case size. There are so many here in the uk ranging from small fairy cake, through to large muffin cases. I have no idea what size your cases are.
    Many thanks Vanessa

    • postedSep 8, 2010 1:00 PM

      @Vanessa, A standard muffin tin in the US is about 2 1/2″ wide at the top and 1 1/4″ deep. Hope this helps! Good luck w/ the wedding.

  15. postedSep 30, 2010 1:11 PM

    Hi, i am from New Zealand and am making these cupcakes for my sisters wedding… they turned out great!! just wondered how many grams/ ounces was the box of cake mix you used as i am not using the same one as you.

  16. postedOct 6, 2010 4:33 AM
    Vanessa Williams

    Hi Lori,
    Well here are your stunning cakes recreated in the shadow of Windsor Castle England on Saturday 25th September 2010 for my beautiful daughter Laura and her marriage to Stephan.

    My advice to anyone trying this recipe is to follow Lori’s recipe absolutely and don’t be tempted to change anything. They certainly did her wedding justice and I wanted to thank you.
    Very best wishes Vanessa London England

  17. postedNov 11, 2010 4:22 PM

    I just wanted to thank you for posting this recipe!! … it was delicious!! I made them for my own wedding … baked them 2 days before and iced them the night before … all 90 of them!! LOL .. crazy but everyone LOVED them and it saved me sooo much money!!! Thanks again!!!!

    • postedNov 12, 2010 6:50 AM

      @Kristen, That’s great news! Thanks so much for sharing your success with us. Others will be inspired! Congratulations on your wedding!

  18. postedDec 28, 2010 11:39 AM

    When making the wedding cake, should i frost it on a surface that is going to go on the top of the cupcake tree? like a decorated board or piece of cardboard or something? I wasnt sure how well it would transfer, especially if i am going to be piping on icing around the bottem of it. Thanks!

    • postedDec 30, 2010 1:53 PM

      @Jamie, Yes, I’d place it on a cardboard round before icing. They sell fancy-ish ones in silver or gold at baking supply shops.

  19. postedFeb 21, 2011 1:59 PM

    Hi Lori, really looking forward to using your recipe, just one question, can you tell me is all-purpose flour plain or self raising? will let you know how I get on. regards, Karen

    • postedFeb 22, 2011 2:57 PM

      @Karen, Just regular old all-purpose flour.

  20. postedMar 6, 2011 8:27 AM

    Hi Lori,
    The recipe looks great and I plan on testing it out to use at my brother’s wedding in May. I am wondering if you (or anyone that you know of) has tried to fill these with cream? I am thinking about trying that too. Thanks!

    • postedMar 6, 2011 9:18 PM

      @Kristen, I haven’t, but I can’t imagine they’d be any more difficult to fill than any other cupcake. Good luck!

  21. postedMar 16, 2011 12:39 AM

    Thanks so much for this recipe…I love it when I find exactly what I am looking for and it works the 1st time! I used the recipe as written except that I used a DH French Vanilla mix because that is what I had. Later that day I tried it with a plain white mix and after frosting, the one with the French Vanilla easily won. I used an Italian Meringue Buttercream and after piping it on, I sprayed with PME Pearl Lustre spray and sprinked edible glitter on as well. They are for a wedding shower so all that pearly & sparkly white will be perfect. Thanks for making me look like I know what I am doing!

  22. postedMar 31, 2011 10:41 AM

    Hello again, just wondering if i could use this same recipe with a chocolate box cake mix? Thank you

  23. postedMay 7, 2011 9:50 AM

    This recipe was awesome, thank you for posting. The only thing I did different was I made a Bailey’s Irish Creme frosting. It’s so nice to find something that’s very simple and just what I was looking for. Thanks again.

  24. postedMay 16, 2011 6:21 AM

    I am going to test these out this week.. I am going to use the pre-mixed Maragrita Drink mix in place of the water.. I am sure that even if they aren’t perfect we will still eat them.. 🙂

  25. postedMay 18, 2011 6:27 AM

    Hi.. I just wanted you to knowthat I made these cupcakes with the premixed Margarita mix.. They turned out great!! So moist with just a hint of Marg taste to them.. I am going to make them with a few different flavorings just to see what happens!! Thanks for such a great recipe!

  26. postedJun 4, 2011 10:38 PM

    Thanks for posting the directions and tips for these delicious cupcakes. It is the most helpful we have found. I was wondering if I left out the extra sugar entirely, could it affect the texture or the nice flat tops of the cakes?

    • postedJun 5, 2011 6:05 AM

      I’d say that yes, it would most likely affect the outcome of the cupcake. You could always experiment a bit though.

  27. postedJun 18, 2011 7:35 PM
    Sheila L.

    These sound perfect for my daughter’s baby shower in three weeks! I’ll probably tint them blue for my new grandson on the way. I will let you know how they go over…

  28. postedJun 25, 2011 12:43 PM

    I am most definitely not a professional baker…but I said I would make wedding cupcakes for my very good friends wedding. I made these yesterday as a practice taste test and they came out wonderfully!!!! Very delicious and so easy! Thank you!

  29. postedJun 27, 2011 10:21 AM

    I make these cupcakes for my daughers bridal shower..they were delicous. I made the white as directed and also made lemon and strawberry. I used lemon extract for the lemon and vanilla for the strawberry . They all tasted good. It was my first attempt at making cupcakes for a event and I couldn’t of asked for a better recipe.

  30. postedJun 28, 2011 3:14 PM

    BEST CUPCAKE RECIPE EVER!!!! Thank you for sharing this recipe it is the best cupcake recipe ever, so simple and so SO good!!! Followed recipe exactly but added the almond extract. Highly recommended!!!

  31. postedJul 4, 2011 1:41 PM

    Really want to make these for my daughter’s wedding and will do a trial run but will need to make and freeze. I have no idea how to freeze – what kind of containers? Is there a correct way to thaw so they taste fresh? Should they be completely thawed before frosting with the butter creme frosting. Would they be ok if frosted the night before wedding? Then again, what is the best way to store in frig once frosted and is there a special way to transport to wedding site? Really appreciate help as this is a great way to help with budget!

    • postedJul 5, 2011 1:34 PM

      Freezing ahead… I’d put them in the freezer and let them get frozen, then take them out and wrap them individually in plastic wrap. If you have room in your refrigerator, I’d thaw the night before at room temp, frost them and then store them in the fridge overnight. Best to pick up some boxes from a baking supply store so you can transport them 2 dozen to a box. Do a test run on all of this to see if it meets your standards for staying fresh! Good luck!

  32. postedJul 6, 2011 9:14 PM

    I am wanting to try this recipe as a cake. Would I still bake at 325? Forgive me if this has already been addressed, I read through all the comments, but I am very tired. 🙂 Thank you!

  33. postedJul 8, 2011 7:37 PM

    How many cupcakes to these make? I really want to make them but don’t want tons regular sized cupcakes or huge cupcakes. But they look awesome and hope I can make them sometime!

    • postedJul 10, 2011 10:06 AM

      the recipe makes 36 regular-sized cupcakes.

  34. postedJul 13, 2011 6:21 PM

    I am planning on using this on in a large cake pan and am needing to know how many cups of batter this will make so I can figure out how many recipes I need… any idea other than making it in advance and measuring it?


    • postedJul 14, 2011 8:01 AM

      The recipe makes 36 cupcakes, so it’s like making a cake and a half (3 9-inch rounds). Hope that helps!

  35. postedJul 21, 2011 3:40 PM

    I made this recipe and my cupcakes were not browned on top at all but were done according to cake test. Should they be white on top? I tried leaving a batch in until they did brown on top and they were tough. Just wondering if there is a problem with my stove as I noticed this recipe seemed to turn out perfectly for everyone else.

    • postedJul 22, 2011 6:23 AM

      If they test done in your oven, it does not matter what color they turn out on top. It could just be a matter of how different ovens bake differently.

  36. postedJul 22, 2011 3:52 PM

    Great recipe! Great buttercream! If piping, I’d suggest doubling recipe. I barely had enough for 2 dozen, but was able to quickly whip up some more!
    Thank you for sharing!

  37. postedJul 23, 2011 6:10 PM

    They were the fluffiest cupcakes I have ever eaten, and it was my first time baking cupcakes too! Thanks for the recipe!!!

  38. postedJul 25, 2011 3:14 PM

    All I can say is THANK YOU VERY MUCH!!! These cupcakes and your buttercream icing were absolutely delicious. They will be my “go to” for any occasion. Just wonderful…..thanks for sharing your recipe and for making me a great “cupcake baker”.

  39. postedJul 25, 2011 10:45 PM

    Have you tried these as mini cupcakes? Do you think there would be a difference in the process or end result (other than baking time)? Should I still bake at 325? I’m making them for my daughter’s birthday party this weekend. Thanks for sharing!

    • postedJul 26, 2011 4:52 AM

      I think they’d probably work just fine as mini-cupcakes. Just adjust the time accordingly!

  40. postedJul 27, 2011 9:51 AM

    Gonna try these with funfetti mix tonight. Will let you know how it works!! (Because, lets face it, funfetti is the best) 🙂

    • postedJul 27, 2011 6:22 PM

      I agree- big funfetti/sprinkles fan here!

  41. postedJul 27, 2011 6:28 PM

    I made them, but they kinda just tasted like average cupcakes. Didn’t seem worth the extra stuff. Everyone likes them, but I think I’ll be sticking with the plain ol’ box stuff! 🙂

  42. postedJul 30, 2011 7:48 AM

    I made this cake and buttercream recipe yesterday for my daughter’s birthday and it was delicious…not a bit of cake left! Thank you for sharing!!!

  43. postedAug 4, 2011 6:19 PM

    I made these cupcakes and they were a HUGE hit at work! I have never tasted cake with a consistency/flavor so perfect! I always make everyone cakes for their birthday, and after these cupcakes, it was requested that I make “a cake like this, but chocolate” . Do you think this would work using a chocolate cake mix? If not, do you know how to modify it to chocolate? Thanks!

    • postedAug 5, 2011 6:29 AM

      I’m pretty sure the recipe will work with any cake mix. Others have told me they’ve tried them out w/ success. Glad they worked out for you!

  44. postedAug 12, 2011 8:16 AM

    these look great and im tryin them today!
    I’ve read that preheating the oven to 350 then dropping to 325 when you put them in, helps create a good domed cupcake. Do you have any thoughts on this?

    • postedAug 12, 2011 4:28 PM

      Seems like I’ve heard that before too, but I don’t have the expertise to comment on that.

  45. postedAug 19, 2011 11:18 AM

    Do these have to be put in the fridge with all the sour cream? I am planning on making them today and just thought of this.
    thank you

    • postedAug 19, 2011 6:22 PM

      They are baked with the sour cream, so no need to refrigerate!

  46. postedAug 23, 2011 2:18 PM

    I am in the middle of making over 200 cupcakes for a wedding. This recipe is great! But I am adding 1/2 tsp of baking powder to the mix and they are rising better. I am also baking them at 350 degrees for about 25-30 minutes, so they are a litte bit browned on top. Thanks so much!

    • postedAug 24, 2011 6:44 AM

      Thanks for the tips. I actually didn’t want the rise on my cupcakes since they are easier to frost when they have flat tops!

  47. postedAug 27, 2011 8:15 AM

    I have made these cupcakes (and frosting) many times and they are always fabulous. Last week I needed 200 cupcakes for an event. I made half chocolate and half white. I did them on 2 different and froze the first batch. (Walmart gave me a mess of those plastic cupcake carriers that they sell their cupcakes in) Anyway, I digress…..I left them in the carriers with the lids open, to thaw and then just piped the frosting on, while still frozen, in the carrier. It worked like a charm and everyone raved about how they were the best cupcakes they ever had.

    I just thought you might like to hear about my experience with freezing/thawing them and using different flavors.

    • postedAug 27, 2011 3:51 PM

      I’m happy you took the time to let me know! Glad to hear the tips too!

  48. postedSep 7, 2011 8:06 PM

    These look and sound AMAZING! I cannot wait to try them!

  49. postedOct 10, 2011 3:25 PM

    Yum, Yum, Yum! These cupcakes were a hit at my family reunion!

  50. postedOct 12, 2011 4:59 PM

    Can I substitute Cake flour instead of all purpose?

    • postedOct 12, 2011 7:46 PM

      Would you not have all-purpose flour on hand? I would think that would be okay, but I haven’t tried it so I can’t tell you for certain…

  51. postedOct 13, 2011 7:13 PM

    Have you ever tried with the yolks?

    • postedOct 15, 2011 5:49 AM

      Actually, I have not! I think it would be just fine, but they would not be white cupcakes if you added yolks.

  52. postedOct 18, 2011 12:00 PM
    Curtis Armantrout

    I’m really excited to try this recipe 🙂 I have read a lot of the comments on both of the posts concerning the recipes, and I am just curious, how far in advance did you make the cupcakes? I was considering making the cupcakes a few weeks in advance and freezing them, but I don’t have that kind of freezer storage! Which leads to my next question, how did you keep them covered/store them before you frosted them? This really is a great post by the way!! very popular too! Great Job, and thanks for the recipe!


    • postedOct 18, 2011 4:35 PM

      I made the cupcakes the night before, and then I frosted them the morning after. If I were to freeze them, I’d freeze in a covered container. Seems like it would be tough to freeze them all! Test it out ahead of time to be sure you like the results. Make some a couple of days before- frosting and everything, refrigerate them, then sit them at room temp again to see if you like how they’ve kept. Good luck!

  53. postedOct 21, 2011 9:22 AM

    they were amazing, I had two right away, WOW so good, cant wait to make more. do you have a chocolate cupcake recipe that is this good?

    • postedOct 24, 2011 9:27 AM

      You should be able to use a chocolate cake mix and follow the same instructions for the white.

  54. postedOct 29, 2011 9:01 AM
    Shene Tracy

    I substituted the water for milk, cupcakes were moist for days 🙂 Great recipe!

  55. postedNov 9, 2011 10:45 AM

    Found your recipe yesterday afternoon, had been promising the guys at work cupcakes; made them last night. Brought them to work (made 48) came in at 9am by 12 noon all were gone. Your recipe definitely a great success. What they don’t know is i was practicing on them for baby shower I’m baking for in March. I’m sure they don’t really care about being used as guinea pigs as long as they get cupcakes…thanks again

    • postedNov 10, 2011 7:39 AM

      So glad it was a success!

  56. postedNov 18, 2011 8:53 AM

    I’m sure this is a stupid question but I’m new at this baking thing….for the icing it calls for whipping cream is that the same as heavy whipping cream?

    • postedNov 18, 2011 11:41 AM

      No, there is regular “whipping cream,” and then there is “heavy whipping cream.” They are two different things, with the heavy type being much thicker.

  57. postedNov 21, 2011 4:02 AM

    These are the best cupcakes I have ever made. They are SO moist!!! I am making them for every birthday

  58. postedNov 22, 2011 6:49 PM

    What is the best recipe for buttercream icing

  59. postedDec 11, 2011 4:39 PM
    Judi Smith

    We made these for our wedding (11./11/11) and everyone loved them. So moist. Now all of my cakes are doctored up with the recipe you provided. If anyone is thinking about making their own cupcakes for a large event, do it! With help from some great friends, we made and decorated over 200 cupcakes.

  60. postedDec 19, 2011 9:01 PM

    I was wondering if I could use this recipe to make as a regular 8 or 9 inch cake instead of using it for cupcakes?

  61. postedDec 24, 2011 9:42 PM

    Would you also share the recipe and technique for the frosting you used in the picture? I would like to make some that look just like that. Thnx

  62. postedJan 3, 2012 9:17 AM
    Erin O'Brien

    My mother-in-law made these for Christmas Day dessert and they were a HIT! I whipped up the buttercream icing, a recipe we found on the internet, and the combination was heavenly.

  63. postedJan 5, 2012 11:56 PM

    this is the best cupcake ever – I made them for a banquet at a women’s retreat and even people that admited not being “cake fans” loved these. I just did a basic buttercream frosting with a hint of lemon – big hit!

  64. postedJan 6, 2012 7:26 PM

    just wanted to tell you these cupcakes were awesome. i used french vanilla duncan hines mix. My mom also loved these and by the way she is like a hound dog when it comes to cake mix can sniff it out a mile away. lol she called me and wanted the recipe immediately for a church function….

  65. postedJan 6, 2012 10:34 PM

    I’ve made cupcakes with this recipe multiple times and they always come out FABULOUS! Being from Alabama, football is a big part of our weekends and I always make these for tailgating at Auburn games (War Eagle!) and I usually color the cupcakes and frosting to match the team colors (orange and blue). I’m making some this Monday for the Alabama/LSU national championship game, and I’ll be coloring these purple and gold for LSU, along with a Red Velvet recipe to cover the Alabama colors (crimson and white). These are always such a big hit. Thanks for sharing the recipe!

  66. postedJan 16, 2012 10:09 AM

    Can you make these using a Pillsbury white cake mix? They were all out of Duncan Hines at the store.

  67. postedJan 16, 2012 2:32 PM

    I am desprate for help! I’m undertaking the task of cupcakes for my little one’s 1st birthday, and am hitting some brick walls. 🙁 He is dairy intolerant..no milk, no butter, no dairy. This recipe sounds so amazing, and I’m determined to make it. My only issue is the sour cream. Would you have any suggestions on what to substitue? I’m going to experiement before I bake them for the party to make sure they taste good, but I don’t even have any idea where to start.

    Thanks a million!

    • postedJan 16, 2012 2:42 PM

      I wish I could help… I’m not sure. Maybe try Googling non-dairy cake recipes?

  68. postedJan 16, 2012 5:47 PM

    Okay…I just made them! Delicious! I’m sure the original with sour cream is better, but the way I had to make it was great as well! I made buttermilk with rice milk (1TBSP white vinegar and add enough rice milk to make 1 cup total)..I let it sit for about 30 minutes to thicken, to which I don’t think it really did, but I had to try anyway! 😉 Then when it came time to add the sour cream I added 3/4 of the rice milk buttermilk and 1/3 cup dairy free margarine. I followed the rest of the recipe exactly, and they turned out!!

  69. postedJan 19, 2012 8:03 AM

    Could you substitute the water with champagne if you wanted to make a champagne cupcake?

    • postedJan 20, 2012 7:58 PM

      Have never done so, I’m not sure! Sounds like a fun idea, though!

  70. postedJan 19, 2012 3:35 PM

    I am SO excited to have found this recipe!!! I’m making them for my daughter’s wedding in March. I’ve made them a few times to make sure they’ll work and my husband thinks they are the best cupcake he has ever had!! Can’t wait until the wedding when I get to dress them up all pretty!!!

    • postedJan 20, 2012 7:57 PM

      Glad to hear!

  71. postedJan 24, 2012 2:10 PM

    I am thinking of making these cupcakes for my own wedding in October 2012 and I was just wondering if you have any thoughts on whether or not these can be frozen. I’d like to make them ahead of time just to save on the stress, but do you know if they’ll keep well enough in a freezer?

    • postedJan 24, 2012 8:49 PM

      The best advice I can give you is to try it out. Since your wedding isn’t until October, test out the recipe, freeze it, and see what you think. Freeze the cupcakes only, and then frost when defrosted.

  72. postedJan 25, 2012 2:51 PM

    Okay, so I have to comment that this is by far The Best Cupcake recipe in existence. I made a batch for my sister’s birthday – followed it exactly except that I use Betty Crocker cake mixes, not Duncan Hines (to each her own!). 😉

    They were FANTASTIC!!! And to those who keep wondering about whether or not this recipe will work with other flavors, my answer is an emphatic YES! YES! YES! I made it as written except I used a triple-chocolate chip Betty Crocker cake mix and only 2 eggs. What a complete success! This WILL be my GO-TO recipe for all cupcakes, cakes and flavors from now on.

    Way to go, @RecipeGirl!!! And THANK YOU!!!!!

  73. postedJan 26, 2012 5:34 AM

    Hello and thank you for your recipe. I am not a baker at all but would like to try this as it seems easy and almost foolproof. The only thing is, I need to make something with a valentines day theme for a contest (which if I win, ALL the winnings go to my charity of choice) so I was wondering if I use food coloring would that change the texture or make it dry out? I was thinking of maybe just doing a swirl of pink or red in each cupcake and adding color to the frosting and instead of using pearls maybe some heart shaped sprinkles. Any thoughts or suggestions would be greatly appreciated. Thank you!

    • postedJan 26, 2012 3:55 PM

      Sure- that should be fine. Or just color the icing.

  74. postedJan 27, 2012 9:46 AM

    I made these, but they didn’t turn out really fluffy. Actually shrunk some after they cooled. Can you tell me what I may have done wrong?

    • postedJan 28, 2012 12:00 PM

      Maybe didn’t mix them long enough… to get enough air into the batter? They won’t rise up tall, but rather just bake to the surface of the cupcake wrapper- which makes them easier to frost.

  75. postedJan 28, 2012 12:08 PM

    I can’t wait to try this recipe! Gonna use red food coloring to make red, pink cupcakes for valentines day! Thank you again!!

  76. postedJan 29, 2012 8:18 PM

    After reading so many great reviews, I wanted to like this cupcake and was so excited to make it. However, they tasted too much like cakebox cupcakes. Too sweet and artificial.

  77. postedFeb 1, 2012 9:09 AM

    can you use this recipe to make chocolate cupcakes by substituting for chocolate cake mix?

    • postedFeb 1, 2012 10:24 AM

      You sure can!

  78. postedFeb 12, 2012 6:10 PM

    This recipe made my mom’s birthday….thank you! She loves wedding cake so I scoured pinterest for hours yesterday and found this recipe. I also used your buttercream recipe…..simply spectacular. I wowed my crowd! I will look no further for a white cake recipe and buttercream icing….this is it! THANK YOU!

  79. postedFeb 13, 2012 12:46 PM
    Vanessa Rivera

    I love this recipe. I found it on the wilton boards awhile back and use it when I want a white cake recipe. I always use Duncan Hines because Betty Crocker has pudding in it and it makes it way too moist. Here is a link that has the chocolate version too. You can halve the recipe. I always do 🙂
    Love you cupcake picture. It looks beautiful 🙂

  80. postedFeb 21, 2012 12:37 PM

    And, I thought I had the best cupcake! Boy was I wrong! This is the most amazing white cupcake in the world. MOIST. I used milk instead of water and I used buttercream frosting. 2 sticks REAL butter, 1 cup Crisco. Cream together. 1 tsp. Pampered Chef vanilla, 2TBS. milk and 2 pounds of powdered sugar. Beat it until extremely fluffy.

  81. postedFeb 23, 2012 2:04 PM

    This is THE MOST WONDERFUL RECIPE!!!! I made these for my sister’s 50th birthday, and for a baby shower. I took leftover cupcakes to work. Everyone loved them. One gal loved the cupcake so much, it landed me a job baking her son’s wedding cake. I’m not a professional baker, but do have my own catering business I do as a hobby.

  82. postedMar 19, 2012 10:14 PM

    I made this as a cake for our 18th anniversary tonight. Yum! The frosting is the best part 🙂

  83. postedMar 22, 2012 11:00 AM

    I tried this recipe yesterday and it is VERY VERY good. I always get annoyed when someone changes a recipe before they try it, BUT, I didn’t have a DH white cake mix, I had a Lemon cake mix. I made the Lemon Moist Deluxe cake with lemon pie filling in the center and my own Red Velvet cake frosting which is NOT cream cheese. Lemme tell you it was GOOD!! Planning several different versions of this recipe with different DH Moist Deluxe cake mixes. Can’t wait to try strawberry with fresh berries in the center.

  84. postedMar 22, 2012 12:20 PM
    Ashley Korte

    Best cupcakes ever!!
    My mother in law made these for my wedding and they were a great, I also love how fancy the look. thank you so much Recipe Girl

    -Ashley Korte

  85. postedMar 27, 2012 5:36 PM

    These are my ‘go to’ cupcakes. They are an immense hit with family and friends. My most requested cupcakes. I’ve been making them for a couple of years and they are still everyone’s favorites.

  86. postedApr 2, 2012 7:42 AM

    I made the cupcakes this weekend for a wedding. They tasted like butterscotch krimpets from tastykake, a big hit at the wedding everyone loved them. Thank you for the recipe!

  87. postedApr 2, 2012 10:33 AM

    when using this recipe as a cake rather than cupcakes, what temperature should be used? I’m using 9×9 round cake pans

  88. postedApr 4, 2012 6:40 AM

    Hi Lori, I have to make several cupcakes over the next few days. Would it be best to make them all now and will they keep until Sunday or can I refrigerate the left over batter and bake as I go? Thank you and I can’t wait to try these yummies!

    • postedApr 4, 2012 9:05 AM

      I’d make them all now, cover them tightly and refrigerate them until Sunday (or freeze).

  89. postedApr 4, 2012 12:55 PM

    I’ve been wanting to make these for awhile but decided to wait until easter and make a single layer cake instead. Does the timing or temperature change? Thanks!

  90. postedApr 9, 2012 7:35 AM

    After reading the comments on this post I made these this weekend for my cousin’s bridal shower with your buttercream recipe and they were probably the best cupcakes I’ve ever had!! Many others agreed with me, too. Thanks for sharing this great recipe!!

  91. postedApr 14, 2012 11:10 AM

    I just made these for my daughters birthday party….. D-lish!! I haven’t even frosted them yet and they are wonderful!! Great recipe.

  92. postedApr 25, 2012 11:52 AM

    Omg! They came out AMAZING! I was alittle worry about the extra flour. Lol

  93. postedApr 26, 2012 9:11 AM

    I have made this recipe a few times now it is Great! I’ve made cakes and they are always wonderful. Thanks for sharing

  94. postedApr 26, 2012 11:29 AM

    I love the recipe and I love the cupcake picture even more! I’m not surprised the company bought that image from you, it’s scrumptious looking! I wonder if those pearls are edible and what they are made of.

    • postedApr 26, 2012 9:13 PM

      Yes, they are edible pearls– you find them in a baking supply store (or craft stores too). They’re just made of sugar.

  95. postedMay 7, 2012 6:43 PM
    Heather Hansen

    I love this recipe and have made it a couple of times. I am getting ready to make it again and went to buy a Duncan Hines cake mix, and my local store is no longer selling 18.25 oz white mix. It is now 16.5 oz. Do I need to adjust the recipe? HELP!

    • postedMay 7, 2012 8:27 PM

      Heather- I just noticed this too. I’d avoid Duncan Hines because I can’t imagine that it would turn out the same. Both Pillsbury and Betty Crocker are still 18.25 ounces. Try one of those instead!

  96. postedMay 8, 2012 9:18 AM

    I made these last night and they are so good! I used the white buttercream you linked to in the comments. Divine! Everyone at works is asking me when I plan to open a bakery!

  97. postedMay 8, 2012 7:34 PM

    Made these today using a chocolate cake mix and 2 whole eggs instead of the 4 egg whites.

    They turned out so good! Can’t wait to try out other flavors.

  98. postedMay 10, 2012 5:16 PM

    Just wanted to let you know that I’ve used the smaller Duncan Hines mixes and it turns out the same (to me). I just blindly grabbed the box and made them without realizing the change.

    • postedMay 10, 2012 10:16 PM

      That is GOOD to know!!

  99. postedMay 10, 2012 8:48 PM

    Has anyone tried using a filling…I’m baking cupcakes for a friends wedding ad these look and sound perfect but I want to add a strawberry filling and was wondering if anyone tried it or if that sounds like a good idea

    • postedMay 10, 2012 10:15 PM

      I haven’t tried one myself… yet.

  100. postedMay 11, 2012 11:29 AM

    Does anyone know how many cupcakes one batch makes?

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