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.
Can you add a filling in the middle of the cupcake?
I think people have done that!
I don’t really like cake or cupcakes ….. but I love this recipe. For me, it is a texture thing and these cupcakes turn out perfect every time.
One of my favorite recipes!
I have been making this recipe for years as cupcakes and everyone loves it! I want to make it for an upcoming engagement party and am curious when you make it for cake…..id like to use six inch pans. How many layers would it make? And would baking time be the same?
Gosh, I haven’t experimented with 6-inch pans so you’d have to try it out and see how many layers you can make. Baking time will change because it’s a smaller pan.
I make these every year for our October fest party, chocolate stout for the boys. Always good.
What is recipe for frosting
https://www.recipegirl.com/wedding-cupcake-buttercream/
Do you have a preferred brand of cake mix to use?
I do not- I use whatever is available!
Can you freeze these or make these several days in advance without the frosting on them
Yes, just make sure they are in a well-sealed container.
I have use this recipe numerous times and people love them! I need to make them a mini cupcakes for a baby shower, though – any recommendations as to how long to bake and at what temperature?
I don’t have specifics, but just keep an eye on them until done.
justdiscovered your recipe, excited to try but have a quik question, that I haven’t seen in comments… Do you add an extra box of cake mix to the doubled or tripled recipe?
To double the recipe, double all of the ingredients… including the cake mix.
Could I substitute Greek yogurt for the sour cream, do you think!
Probably, but I haven’t tried it.
Can I use a 16.25 oz box mix for this recipe?
yes
I love this recipe. I’ve used it to make 120 mini cupcakes a cake with an 8inch layer, a 6 inch, 4 inch and a 3 inch layer. I want to make a 9 by 13 inch cake and was wondering what I should bake the rest in.
Could I use coconut oil for oil substitute?
I haven’t tried that, but if that’s something you do when you bake then you might try it!
I’ve made this at least 10 times and I love it and so have all the people that I’ve made
Them for! 💕😋💕
This recipe is amazing! The baking time is spot-on. This is definitely going to be my new go-to white cake recipe. The crumb is perfect and the flavor of this cake is better than any other cake (mix or scratch-made that I have ever tried.
I’m not a baker-(AT ALL) -these were very easy to make-and tasted like they came from a bakery! AMAZING!!!
Love this recipe
I have not made yet, Grandsons wedding coming in May.I am feeling nervous because I am baking them.How earl can I make a frost? rehearsal is on a friday and I would like to have them done and at venue where we will be decorating after rehearsal.
Since you’re in charge of this, I would definitely tell you to practice before the big event. Make them ahead and make the frosting ahead too. Just like you want to do on the big day. Testing out ahead of time will help you feel comfortable with how you prepare these on the big day!
I have made this many times for a tall 8 inch cake but I making a wedding cake for my daughter-in-law that’s two layers of 12 inch two layers of 10 inch and two layers of 8 inch I have no idea how many batches I need to make- do you have any idea? thank you I had of time
I have no idea! If making for such a special day, I’d definitely test it all out before making it on the actual day.
I haven’t tried this yet, but I have a few questions: how is 2 tbs of oil enough for that much batter? Also, do you need to add more leavening agent (baking powder/soda) to compensate for the added cup of flour? also, if 24 cupcake pan can only fit in the oven, do you refrigerate the leftover batter until ready to bake the remaining 12 cupcakes? Thank you for your help!!
Hi Angela, the recipe works with the ingredients written. I just leave the batter in a bowl on the counter while I bake the rest.
I’ve made this recipe several times and it’s the perfect crumb! I’ve also made the chocolate version: yum! Question: I’m wondering if the same technique would work with a yellow cake mix. Have you ever tired that? Do you have suggestions for a yellow cupcake? Thanks!
I’ve been wanting to try it with yellow cake. It should work!
I have lost count as to how many times I’ve made this recipe. It is my very favorite cake recipe! I’ve used different cake mix flavors, and I’ve used it to make layers for cakes. This is the best!! Always soft and moist, not crumbly.
Love this recipe. Makes the best cakes. Made confetti cake several times, received so many compliments .
can i use milk instead of water ?!
That should be fine.
Delicious! I made them exactly as the recipe and they are perfect and so delicious!
My friend wants lemon flavored…do you think just adding lemon extract would work good enough?
Here is the lemon variety that we make: https://www.recipeboy.com/lemon-cupcakes-with-lemon-buttercream-frosting/
My family’s most requested cake/cupcakes!
This recipe looks delicious! Have you ever made these into mini cupcakes? How much would you fill the liner and for how long? Thanks!
I have not, but I bet others have. You’ll just have to experiment!
Whoops! I added the whites and yolks. Will cake be OK?
Should be!
I have made this as cupcakes and as a cake. My daughter in law wants a confetti cake, would this work with the “Funfetti” cake mix? Thanks
Probably!
Can I freeze these cupcakes? Love this recipe but I don’t need to serve all of them at one time, thank you.
I made 250 of these for my son’s wedding with a raspberry filling. I made them a couple weeks ahead. Made the buttercream a couple weeks ahead and froze them separately. Then I thawed two days before and rewhipped the buttercream and piped on the cupcakes. Refrigerated until day of and they were a huge hit! Perfect crumb and flavor. I think I added another teaspoon of almond than listed. I just received a request to make a birthday cake from a wedding guest. Will keep this recipe in my arsenal for sure.
I have made these cupcakes so many times and they are consistently amazing! I want to make them today but I don’t have any sour cream. Do you think that Greek yogurt would work? Would it change the taste or anything?
I have never tried them using sour cream, but I think others have. They might be okay!
i do greek yogurt , i dont see it being a problem
Love this recipe! ♥
I use this recipe for both cakes and cupcakes. Always a hit. Can you substitute cake flour for all purpose flour.
I haven’t tried that, so I’m not sure!
I prefer cakes from scratch but I tried this because I don’t like vanilla cakes and I wanted something easy to make for a group. We all liked the consistency of the final product and they were moist. But the tops were too sticky.
can you leave out or do they need to be put in fridge? They are awesome.
I like to keep them in a covered container in the refrigerator.
It made 27 cupcakes instead of 36. And took about 33 minutes to cook. I guess I shouldn’t have filled them to 3/4 full or I misjudged 3/4 full 😊
This is by far my go to recipe for cupcakes. It never fails to turn out great-moist and delicious! I’ve had people tell me it’s the best cupcake ever. It’s a winner! Thanks for sharing❤️❤️❤️
My go to cupcakes for birthdays and bake sales. They are the star of the show! Thanks❤️for sharing!
How long did you bake an 8 inch cake for?
Here is the cake version of this recipe: https://www.recipegirl.com/white-wedding-cake/
This is my go to cupcake recipe! They turn out perfect every time!
What’s the recipe for the frosting?
https://www.recipegirl.com/wedding-cupcake-buttercream/
The best cupcakes ever I use this recipe all the time 😍
Best cupcakes ever!!!
Best cupcake recipe ever. Made them for Easter & huge hit for kids & adults. Going to make into Birthday cake for my grown daughter.
Happy to hear!
I love this recipe. It’s my go to every time for cupcakes. Makes a nice large batch which you can store in the freezer and decorate when ready. The taste and texture are amazing. I don’t always separate the eggs I just add the whole egg.
Thank you! This has been my go to for cakes and cupcakes since I first tried it years ago! Because of my clumsiness I learned added the whole eggs also works and creates a creamier color. After the first 24 white cupcakes I add 5 TBSP cocoa powder to satisfy my chocolate Lovers.
Where is the recipe for the frosting?
https://www.recipegirl.com/wedding-cupcake-buttercream/
What kind of coupler were you using in the video? It appears there is a black type of coupler added to hold the piping tip containing the frosting.
Not sure…
Love theses cup cakes delicious
This recipe is easy to work with, the frosting was a nice consistency for decorating, and cupcakes turned out beautifully ❤️
I want to make this recipe and give it a try. but what can i used instead of a box cake mix?
Try another recipe! This recipe is meant to start with a cake mix.
I don’t want to make 3 dozen cupcakes. Could I make 12 cupcakes and a 2 or 3 six inch layer cake? Is there enough batter for that? Thank you.
Possibly!
Can I sub the white box mix for chocolate box mix? I love how moist they are and would love to have moist chocolate cupcakes!
Here’s my chocolate version: https://www.recipegirl.com/chocolate-wedding-cupcakes/
I made these cupcakes and sent some to family and friends and got rave reviews! One of my friends said it was the best cupcake she ever had!
Best cupcakes ever!
I have made cakes for years using regular cake mix with the shortening icing recipe and artificial butter flavoring. This blows them away! Thank you for a fabulous recipe and the buttercream frosting recipe. I went with adding sprinkles to make my white cake and white icing cupcakes more festive as birthday cupcakes. Perfect! Thanks again!
If I freeze these, do I take them out the day before to defrost?
Yes, that’s probably a good idea.
I made these for my husbands birthday. These were the best cupcakes I’ve ever tasted let alone made myself! So fluffy and extremely moist. These will be a forever recipe for me from now on. Thank you!
Holy perfectly moist and delicious cupcakes Batman!!!! :-)) theSe are delicious!! Thank you! We made 75 for my dads celebration of life BBQ! Turned out perfect to frost them on top. Used our yummy Mexican vanilla from Cancun this year too. Extra yumminess! Will never use another recipe for vanilla cupcakes!
Can you use golden cake mix and eggs including the yolk to make yellow cake cupcakes?
Sounds like a good variation!
What is the cook time for mini cupcakes
I don’t have a bake time for mini cupcakes, but it can certainly be done. Just keep an eye on them and take them out when done baking 🙂
Had anyone tried vinegar and baking soda instead of egg? Allergy thi g
Made this cake for my niece’s birthday and it was a huge hit,,, loved the cake and will make this every time I need a great cake. Thank you for this amazing recipe.
Can you substitute the water for nut milk?
I haven’t tried that!
Did you ever use jumbo cupcake pans for this recipe? If so, how do I adjust the time/temperature when baking them?
I have never tried that! I’d probably Google, “jumbo cupcakes” and see what baking times other recipes might call for. Good luck!
Been making this as my cake recipe for a few years. Best hack I can add is when you take it out of the oven, as soon as touchable, flip and wrap in saran wrap and freeze overnight. It locks all moisture in the cake, decorate while frozen and it’s perfect! I have been mentioned about the moistness over and over!
Thanks for the tip!
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.
Do you have a good wedding cupcake frosting recipe? I have tried several and still not hitting the mark! Thanks
This is my favorite: https://www.recipegirl.com/wedding-cupcake-buttercream/
I absolutely love this recipe and have made it many times. Has anyone made it using lemon cake mix. I want to make a lemon cake for my Dad.
Here is one we did with lemon cake mix: https://www.recipeboy.com/lemon-cupcakes-with-lemon-buttercream-frosting/
A couple of questions before I get started – can you use whole eggs (yolk and whites) rather than just the egg whites?
I have another cupcake recipe that uses a block of cream cheese instead of sour cream – do you think that would work as well? Looking forward to trying these as I have a box of white cake mix in the pantry!
Yes, on the eggs. I’m not sure of cream cheese– haven’t tried that!
What is the advantage of using a doctored-up cake mix recipe over one from scratch, or is there one??
Just easier for some. Surprisingly, it turns out great!
with cake mix for a base, it never fails or flops in the center.
Needed a “shelter in place” activity during social distancing. I am not a great cook. These were amazing, easy and impressive. Do not fear the sour cream. You can’t taste it but it must bring out the expective flavor of white wedding cake. Going to drop off at doorsteps of grandmas, an aunt, and best friend!
Happy to hear!
Do you use 1 ice cream scoop Per cupcake? I couldn’t get the funky look with the 2d tip. Any tips?
I usually fill the cupcake tins 3/4 full. The piping just takes practice to get what you want!
Lori, I have made this cupcake recipe numerous times and I LOVE it. It is my go to cupcake recipe. I have a friend who loves lemon and I was wondering if I could just add lemon flavoring instead of the vanilla? Or would you add both?
Here is the one we use for lemon: https://www.recipeboy.com/lemon-cupcakes-with-lemon-buttercream-frosting/
I made a yellow cake same ingredients but I had to cook it for 55 minutes. Is that normal?
No, that seems like a very long time for cupcakes!
Hi I was wondering if I can leave out the sour cream I don’t like sour cream
You can’t leave it out, but you should probably be able to use Greek nonfat yogurt instead.
Can I use yogurt instead of sour cream?
I haven’t tried it myself, but I think others have tried using yogurt with success.
This is my go-to cupcake recipe…regardless of what flavor the box cake mix is. Great every time!
This recipe is awesome! Very moist and delicious!
This has become my go-to recipe for vanilla cupcakes whether it’s for weddings or other occasions. Love ir!
Delicious! I made with your buttercream frosting. Thanks for sharing!
Best cupcake recipe ever! I use it all the time! Best butter cream frosting! Get compliments all the time! Thank you
I absolutely love these cupcakes and everyone asks for them all the time! My question is, how can I convert this recipe into a sheet cake. I would like to try this for the upcoming holidays.
I don’t know about measurements of the batter because I haven’t made a sheet cake out of this one, but you can just make the recipe and then pour the batter into the pan you want to use. You might have some leftover batter!
I only have a yellow cake mix. Understanding the cupcakes won’t be white, would this recipe still work?
Should be fine!
Best cupcake and buttercream recipes. I will never use another! Cake is so light and fluffy and buttercream is not too sweet and also not heavy like some.
The best cupcakes ever ! My mom requests for me to make these every year for her birthday. They’re a huge hit. I use the buttercream recipe in the link for this recipe . It’s delicious.
This recipe is the best white cake recipe ever! I did not look up your Icing recipe , I made a Swiss Buttercream. I made a cupcake bridal dress for a shower. Rave reviews!
if i make this into 2 8 inch round cakes can i still bake them at 325 degrees or should i change the temp ?
This post might be helpful! https://www.recipegirl.com/white-wedding-cake/
I absolutely LOVE this recipe! I’ve made cupcakes and cakes and they are so delicious and moist! I always pair it with her wedding buttercream frosting as well. Highly recommend. I have pictures of the cakes I’ve made using this recipe and I’d love to share!
Has anyone made these as mini cupcakes? Or do you think it’s a possibility?
I’m sure people have done minis!
Comes out perfect every time. I use 15.25 oz cake mike and whole milk Greek yogurt, instead of sour cream. Everything else is the same. Best cupcakes and cake ever. Thankyou
What would happen if you use the entire egg, I don’t care if it’s not completely white, but would you use less eggs or what? I made the recipe as you said and they turned out great so I was just wondering
Yes, you can use the whole egg.
My sister has made this recipe for me and my sister’s, for our sister birthday’s. We love it!
I’m anxious to try this recipe. Is there a special frosting recipe you recommend with this?
YES, the link to the Wedding Cupcake Buttercream is in the post.
Hi Lori, I absolutely love this recipe and would like to use it to make my grandson’s birthday cake. The cake is modeled after the book The Very Hungry Caterpillar and I need to bake it in a bundt pan. Do you think that would work and if so, do you have a suggested cooking time? I just wanted something more yummy than pound cake and this is so light and delicious!
I have never tried baking this one in a bundt pan, so I’m not sure!
Thank you for the recipe & the tips..
Made these delicious cupcakes and the only problem is – now the family will not eat cupcakes that are not homemade. These beat out several of the major cupcake stores that we tried! Making these again for my daughter’s wedding shower as she and her bridal party love them! Thanks for sharing!
I forgot to put the 2 tablespoons of oil in the mix…..do i have to throw out the cupcakes?
I wouldn’t think they’d be very moist. How did they turn out?
Can I make this into a sheet cake? If so how long would I cook a 9 x 13 and temp?
I have not tried making this into a sheet cake, so I’m not sure.
This is my go to cupcake and cake recipe. I have substituted greek yogurt for the sour cream and also substitute the water for soda or juice to make different flavored cupcakes and cakes and also substitute different flavored extracts. For the buttercream I also substituted different extracts and also koolaid powder and they always turn out amazing. Thank you so much for sharing this recipe.
Great to hear your tips for changing it up- thank you!
These cupcakes are so delicious! I made them for my son’s going away to boot camp party. I had to make 100, they are very easy and so much better than store bought ones. Thank you!!
Best of luck to your son!!
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!
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!!
Happy to hear!
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?
Possibly! Though the strawberry flavor will be minimized a bit by the addition of the extra ingredients. These are really good, if you want to try them! >> https://www.recipegirl.com/pink-strawberry-cupcakes/
Can we exchange the cake box with extra flour or something else if thats unavailable?
Thankyou.
This recipe specifically calls for using a cake mix– there are no substitutions for that, sorry!
Can these be made ahead and frozen?
Yes, just make sure they are well wrapped or sealed in the freezer. Frost the day of serving.
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.
This recipe was very easy to follow. The taste is sweet but not cloyingly sweet. It is a great recipe though. The texture was more dense than I would’ve liked. Maybe I’ll experiment and replace the sour cream with buttermilk next time. It wasn’t as dense as sponge cake but still not as light and fluffy as I wanted. I baked these at 325 degrees for 23 minutes. I think it would be best to bake 2 minutes less. Also, I only got 30 cupcakes out of the batter. Overall, I would give this recipe another try but with some changes to my personal preferences. Thank you for sharing!
Hey i was just reading your page. I have a wedding i am preparing for in October. The bride and groom wants a white chocolate raspberry lemon cupcakes. Can this receipe work well with fruit filling. In the batter. And still be moist and fluffy. As well as the buttercream
I have not tried using any kind of filling, so I’m not sure!
Can I used gluten free cake mix, and gluten free flour for the Wedding Cake Cupcakes?
Can I use yellow GF cake mix?
Thank you??
I’ve never tried it with GF cake mix, so I’m not sure.
How many mini cupcakes does this make? I apologize if it’s mentioned, I didn’t see it.
Thank you
I’ve never made them into minis, so I’m not sure- sorry!
I made this recipe for Cinco De Mayo and filled them with Strawberry jam, they were a big hit, and the cupcake was moist and delicious. This is the white cupcake recipe i will use from now on!
I mad the wedding cup cakes for a baby shower yesterday and everyone went crazy over them. They were so delicious and we all loved them. Kept some home for my hubby and he so loved them too. This is a keeper and now my go to cupcake.
Thanks for sharing!
I love this recipe and it is my go too for when I need white cake. Since this recipe makes 36 cupcakes, could I add something to make half the batch chocolate. Could I add like hersey chocolate syrup?
I’m not sure how to modify half the batch. That’s a good idea though!
I’ve just made this however they’ve ended up really stodgy and more like a scone than a light fluffy cake, is this because I’ve over-beaten them? I used a stand mixer rather than a hand mixer, will that make a difference?
Thank you for your help!
Possibly, I’m not really sure. Sorry you had trouble with them!
Can I use this recipe to make mini cupcakes as well? Same baking temp? How long?
Yes, but I don’t have specifics for timing. You’d just need to keep an eye on them until done.
Can the cupcake and icing be made in advance? Want to make 5 days before a wedding. Will they be fresh? Should i freeze or place in refrigerator?
I’d say if it’s more than a couple of days ahead, I’d freeze them (well sealed). I wouldn’t frost them until the day of or the day before.
I just made these Wedding cupcakes for a man who is getting married this weekend … oh my they came out beautiful followed the directions exactly as the recipe for the cup cakes and the butter cream they cam out perfect
I have made this recipe a few times already but I veganize it using non-dairy vanilla yogurt in place of the sour cream and Aquafaba instead of egg whites, turns out wonderfully! The only white cake mix in a box that I found to be vegan is Duncan Hines Classic White. I also use organic sugar (which isn’t white, but has no bone char) and they still turn out white. Thanks for a great recipe!
This is my absolute favorite cupcake recipe! I always get a ton of compliments when I make it. How would I adjust the baking time for three 8 inch layers for a cake?
https://www.recipegirl.com/white-wedding-cake/
I have made this recipe numerous times (as is) and love it! My daughter asked me to make these for her upcoming graduation reception. I haven’t made the the Chocolate Wedding Cupcakes yet, but plan to do so as well. Thank you!
My sister makes this recipe all the time! I love them so much now it’s my go to recipe for all occasions!!! And the frosting—- delicious! Making it again for my dad’s and two friends birthday today! April 17th is a busy birthday!!! Thanks for this yummy recipe!
I’ve made cupcakes for my daughter’s baby shower as well as for my grandson’s birthday using this recipe. Gets rave reviews every time! Thanks!!
Can I use butter instead of oil?
I have not tried that.
Where’s recipe for the frosting?
https://www.recipegirl.com/wedding-cupcake-buttercream/
Hi there! Please could you tell us what is in 1 box of white cake mix? I don’t have that option in Zimbabwe. Thanks?
I’m afraid I can’t help… you need a box of cake mix for this recipe, and it’s something you can find in the United States. It would be better to find another recipe if you want to make white cake not using a mix.
Well, I didn’t read correctly and used the full egg. How does this change the recipe?
Should be fine… just won’t be as white.
Wedding Cake Cupcakes……I would like to know if they freeze well. I have a family gathering and want to know if I baked in advance, then removed them from the freezer, slightly or totally unthaw before frosting would this have an adverse effect on them. Thanks for your comments
I think they would probably be okay. The tops might be a little “wet” when defrosted. But frosting should cover that up just fine.
I plan on starting to make cupcakes 2 days before the wedding. Will they hold alright in an air tight container that long with icing on them? Im worried the cupcakes themselves will become weird.
I think the cupcakes themselves will be fine if they are stored well. Personally, I’d probably seal them and refrigerate them. Frost them the day of the event, or the night before– but again, I’d refrigerate them frosted to keep them as fresh as possible.
Can I use white pudding mix also or instead of extra flour? like my chocolate bundt cake recipe?
I’m not sure
We don’t have white cake mix available here in our place, so what will you suggest regarding the flour ingredient.
I’m not sure– you might need to find another recipe that doesn’t call for cake mix…
Could I use milk and melted butter instead of water and oil? Thank you!
I have not tried that, so I’m not sure!
I made these Cupcakes for my Daughters Birthday. They were so good she wants me to make her more. I will be making these instead of using a Cake Mix. THEY ARE YUMMY
Haven’t made these yet, but surprised they only made 12 cupcakes…is this correct. Can’t wait to get ingredients to made these and share with friends and neighbors.
The frosting recipe is only enough for 12 cupcakes, but the recipe for the cupcakes makes 36.
I made these yesterday and by far the best cupcakes I have ever made!! Thank you so much for this recipe. We absolutely love them.
yahoo!
Does anybody know if these cupcakes freeze well? It makes 36 and I only need 20 but would like the rest in two weeks….. anybod6 try this yet?
They should freeze well if you have them well sealed.
I have made this recipe numerous times, and my family loves it. I have 9 inch cake pans, and would like to make a layer cake with this recipe. Do you know how long to bake it?
Here is the cake version: https://www.recipegirl.com/white-wedding-cake/
Do you mean 11/3 cup or 1 1/3 cup of water
it’s 1 and 1/3 cups : 1 1/3 cups
Made these cupcakes and the icing following your recipe to a T. Made about 240, and everybody raved about them. The groom’s father I think ate is weight in them haha .Wonderful recipe and my go to one. Thanks
That’s what I love to hear, thank you!
I am in Australia and wondering how I can make the wedding cake. Please can you tell me what you mean by 18.25 to smaller cake mix. Is that the size of the cake mix pack? Any particular type of cake mix? We have butter cake, vanilla cake, white chocolate cake. I would like to have a try at making it for my son and d i l upcoming wedding. will do some test cakes first.
Thank you
I’m so sorry, but I’m not familiar with cake mixes outside of the US… so I don’t know what to tell you. I suppose you could do some experimenting!
Can this recipe work for a boxed lemon cake mix with pudding in it?
I’m not sure, but you can certainly try it!
I’ve made this recipe at least 30 times and it is perfect and raved about each time I make it. I bake cupcakes for all of my family members’ and coworkers’ birthdays, and this is the most popular flavor. They come out tasting amazing and the buttercream is a great texture that isn’t overly sweet and compliments them nicely. It is so smooth and pipes amazingly. The flavor, texture, and ease of this recipe is great. Thank you for a great cupcake!
I’ll be making these in a few days for our school staff returning after the holidays. I’m trying my hand at making a Italian meringue buttercream to frost them with. Can’t wait to do this. I love to bake. I’m calling them Winter Wonderland cupcakes. I actually made this for a small wedding reception a few years ago with your buttercream frosting. They were a hit! Thank you !
I saw your recipe for confetti cupcakes but was wondering if I could just add sprinkles to the batter for “white wedding cupcakes”?
Probably, but I haven’t tried it.
WELL, MY GOODNESS….:) So many ways to make this a failure due to the Cook! First, I ordered cupcake wraps and ended up with the tennie tiniest little petite size~! So, ok…we will make it a cake! Great! All was well until I poured it into the baking dish, thinking ‘my goodness, this looks like such thin batter!! Hmmmm. Of course, it WAS…I’d forgotten to put the cake mix in! 🙂 …..quickly poured out the ‘thin batter’ regrouped and added the cake mix….oh much better….and popped it into the oven.
In every possible way, this should have been a complete mess, but it turned out beautifully with some MAJOR tweaking..like adding the cake mix and was wonderful!! For the butter creme frosting, I added a topping of coconut flakes and delicate violet sprinkles just because I thought it would make the cake look prettier and it sure did. So happy with this recipe…now if I could just learn to follow it the first time….Happy New Yeaar’s Eve to everyone and remember to buckle up if you are going on and to have a designated driver if you plan on drinking..Be Safe for You and Others!
This
is an awesome cake mix. I used it for Christmas for a cake and everyone loved it. I am using it to make my husbands retirement cake and I will try the chocolate this time too. Thank you!
Can I substitute cake flour for regular flour?
No
Do you have a modification recipe for Mini wedding cake cupcakes ?
I don’t– but you’d just do the same and bake for less time.
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!
Would this work for other flavored cake mix?
I’ve done it (modified) with chocolate: https://www.recipegirl.com/chocolate-wedding-cupcakes/. I’m sure it would work with other basic flavors (yellow, funfetti, french vanilla).
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.
I’d like to make this gluten-free….would it work to use a gluten-free cake mix & gluten-free flour??
I haven’t tried this recipe with gluten free substitutions.
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.
Probably!
Do you have recipe for the icing?
Yes, there is a link to the buttercream above the recipe: https://www.recipegirl.com/wedding-cupcake-buttercream/
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.
How did you make the icing?
There is a link to the icing I use above the recipe: https://www.recipegirl.com/wedding-cupcake-buttercream/
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
You can make the same recipe with the new cake sizes!
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!
I’m glad you think they’re perfect– perfect cupcakes should get a 5-star rating though! Please go to this post for all of the details on the tips used for each cupcake: https://www.recipegirl.com/how-to-make-wedding-cupcakes/
Hi,
I just want to say thank you for posting this recipe for the wedding cupcakes. It is amazing and everyone loved them.
.
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.
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.
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?????
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?
I usually keep the frosted cupcakes refrigerated until ready to serve.
Can you use a yellow cake mix instead and 4 eggs not egg whites to make the wedding cake cupcakes?
yes, but they will be yellow cake cupcakes instead of white 🙂
Hi Lori, Can you use whole milk in place of water? I make this recipe all the time and always thought about using milk.
Thanks.
Shirley
I believe that would be fine.
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.
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!
I’ve frozen them and frosted them later. Just make sure they’re wrapped well.
I haven’t made it yet but I would like to know if the recipe tastes like a box cake?? Thanks
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!
Can you do this with chocolate or yellow cake mix using whole eggs instead of whites?
Yes, with the yellow cake mix… just use whole eggs. Here is my recipe for chocolate: https://www.recipegirl.com/chocolate-wedding-cupcakes/
This is such a great idea!
These look amazing, I am totally pinning these. I think they would be a hit at my next bunco party.
Wow, beautiful! I want to eat a whole batch!
Such beautiful cupcakes that are substantial enough to hold up well for a wedding!
I would eat these regardless of the occasion.
Oh, my gosh, these cupcakes are fantastic! There’s something about a simple wedding cake that’s irresistible. This is going to be my go-to white cake recipe!
so pretty!
I could eat a dozen of these I’m certain.
Hi,
Do you leave your cakes in the pans to cool or take them out straight away?
I can’t seem to stop the cases from peeling away from the cupcakes, please help! ? Thank you.
I can’t put a rating up as I haven’t made your recipe yet. I don’t want to make anymore cupcakes until I solve the peeling problem. ?
I usually let them cool in the pans… might have something to do with the cupcake liners you’re using?
Hi! I’m making these for my granddaughter’s birthday and she’s requesting strawberry cake. What would be the best way to flavor this cake mix? Thanks!
I’m not sure how to turn this into strawberry. I suppose you could use strawberry cake mix, but the flavor might be diluted a little bit since you’re adding additional ingredients.
I have frozen them frosted! My grandkids and other guests LOVE them when they are still slightly firm after freezing. Plus, on a toad trip, they travel well out of the freezer and are less messy in the car.
Can I make this in a 13 x pan?
There will likely be too much batter for a 13×9-inch pan, but you can make a few cupcakes with the extra batter!
If I am making the cupcakes 3 days in advance, is it better to just refrigerate them, or should I freeze them (Unfrosted)
I’ve not done this, so I’m just guessing. I think refrigerating them well covered would be fine. But if you’re making them for a wedding, I recommend experimenting with doing this first to make sure they don’t dry out or anything.
How could you use this recipe for making a smaller amount, say just a dozen or 24 cupcakes? I would love to make these for a small family gathering.
I’d just make the recipe as is and freeze the rest- or gift the rest to a neighbor. It’s tough to try and cut this recipe in half!
What flavor variations and other frostings have you used? Nutella? Baileys? Caramel? Any recipes?
We’ve tried lemon! https://www.recipeboy.com/2018/04/lemon-cupcakes-with-lemon-buttercream-frosting/
If baking a cake instead of cupcakes, do you still cook at the same temp? Thanks!
yes, you’ll just need to keep an eye on the timing as I don’t have exact timing recommendations for you.
I used this recipe for our daughter’s wedding cake and miniature cakes. Our son is getting married and the request is for red velvet cake. Do you have something close to this recipe for red velvet?
I have not tried it for red velvet yet!
Does this recipe of Cup-cakes HAVE TO BE REFRIGERATED ??
It’s a good idea to refrigerate them (covered) before serving them- especially in the summer.
Hi Lori! I’ve used ur recipe a ton of times each with tons of success. So much success that I’ve been asked to make a large batch for my upcoming family reunion this Saturday!! (Talk about pressure ?) If I make a large batch and frost them all on a Thursday will they keep in the fridge and still be great by Saturday?
They should be!
Excellent cupcakes. Any changes to make this into cake? Gonna use for wedding cake and based on 6 layers, 2 of each size, I figure I need to double or possibly triple.
I use the same recipe to make cakes too!
I have made this vegan by using a cake mix without dairy substituing the sour cream and oil for silken tofu or applesauce and tofu and i even substituted the sugar for stevia. I did strawberry and red velvet. The tofu comes out witha round top. Applesauce tofu flat top super moist almost wet. Thank you because i love your recipe.
That’s awesome, thank you for sharing!
I just make this wedding cupcakes. It is super yummy. Will definitely make this over & over again. Next time I just need to lessen the sugar to 1/2 cup I have a high sugar. Thank u so much for sharing your recipe. God bless! ?
I’m making these for my granddaughter’s first birthday. Can I make the cupcakes the day before and frost the morning of her party?
Yes!
Lori-I love your cupcakes. Do these taste good after freezing? I need to make 200 and want to make in advance.
I’ve had good success with freezing them and then defrosting to frost them. You might want to make a test batch and see what you think, so you’re happy with the results too!
Could I use another flavor of cake mix?
Certain flavors might be okay- like yellow cake or Funfetti. If it’s chocolate or lemon or red velvet then you will be diminishing the flavor by adding the extra ingredients.
Do you have a recipe for buttercream icing? Mine never tastes like bakery buttercream.
This is my go-to recipe: https://www.recipegirl.com/wedding-cupcake-buttercream/
Yellow cupcakes are my favorite, can I leave all of the yolks in? Would there be any other alterations to the recipe? yellow just seems more moist to me.
You can certainly try making them this way!
I’m an old soul (67) I remember the days of real sugar frosting, not that buttercream stuff to me just doesn’t taste the same. Can you give me a sugar frosting recipe ???
I don’t have one, but I’d love to try it!
Do the cupcakes have to be refrigerated?
I like to frost them the same day if at all possible. If you’d like to frost them the night before, that’s ok too. After adding the frosting, I like to put them in cupcake boxes and refrigerate them until they are ready to serve (overnight is fine). Once you put them out on display, they will come to room temperature nicely and taste just as good as if you’ve made them the same day.
If I want to make a flavored Buttercream icing like Pistachio, will adding the flavored oils make any difference in the texture or thickness of the icing?
I have not tried adding flavored oils. You’d just have to experiment and see!
Do you have any recipes for a white gluten-free cupcake mix?
I don’t – sorry!
If you spray a little Pam or equivalent on the liners the cupcakes do not stick to the liners.
I love and have made your wedding cake cupcakes several times. My problem is that the cake sticks to the cupcake holder. Am I doing something wrong. So hard to peel the cupcake off the cupcake wrapper. Thank you so much!!
Hi Julie, It all has to do with the liners. I like to buy liners from an actual baking supply company because those work best. They’re waxy, and the cake doesn’t stick to them. You can also call a local bakery and ask them where they get their liners to avoid sticking. Sometimes they will sell you some of theirs.
What about the icing for the cupcakes?
I use this recipe: https://www.recipegirl.com/wedding-cupcake-buttercream/
These look amazing!! I am wondering if a little raspberry or strawberry jam could be in the center of these cupcakes or the cake. Has anyone tried this?
Yummy.
Esp. if making this for an actual wedding cake or for wedding cupcakes, I strongly recommend using the Wilton vanilla extract! It is a clear lt. yellow in color as opposed to the dk. brown regular vanilla extract. The taste is the same, but it gives the TRUE WHITE color one usually expects in/on wedding sweets, & doesn’t discolor other icing colors. If you don’t care about the darker discoloration, it doesn’t matter! I use regular vanilla in things like fudge or cookies where color doesn’t matter, & the Wilton vanilla for my cake decorating tasks. Well worth it!
Such beautiful cupcakes!
Hi would you happen to know a good icing recipe thank you
This is my go-to recipe: https://www.recipegirl.com/wedding-cupcake-buttercream/
Just wondering if you (or anyone) has replaced the sour cream with plain Greek yogurt? I always have GY on hand but not sour cream. Recipe sounds great. Thanks!
Hi. This is the recipe I ALWAYS use for cupcakes. It’s the best. I want to use it to make pina colada cupcakes. I don’t want to use the cupcake recipe used in the recipe I’ve found. I do want to try adding about 12 Oz crushed pineapple w/juices to your recipe. I was thinking I’d subrtact the juice total from the water. But I’m not sure if I should add one less egg since the pineapple will add moisture?? Maybe a little less sugar? Any recommendations? Thanks.
I have no idea- you’ll just need to experiment! Good luck!
Have you ever used cake flour instead of all-purpose flour?
I haven’t…
Do you need to refrigerate these wedding cupcakes after making them? I will be making a double batch for a bridal shower. I will put the frosting on the cupcakes the morning of the shower. How many days can you make them in advance of your affair? Again do you refrigerate them?
I frost the morning of the event and them put them in boxes and refrigerate them until I bring them to the event. It all depends on time of year and how warm it is, but it’s best to try and refrigerate them until ready to display. Frosting the day before and refrigerating is probably fine.
Has anyone made these with a cherry chip cake mix? I’m wanting to try them for my son’s birthday.
I haven’t tried it with cherry chip, but I would think it would be great!
How would I convert this recipe to make a cake? Any help is greatly appreciated!!
Here you go: https://www.recipegirl.com/white-wedding-cake/
ugh I left out the vanilla!!
I used this recipe to make mini cupcakes with the buttercream icing for our Children’s Easter celebration . They were wonderful!!!
I cannot find the white wedding cake cupcake recipe anymore can you tell me where I can find it. It is my favorite!
Hi Tiffany, if you scroll to the bottom of this post… you will find the recipe.
Made these cupcakes are directed in the recipe. The batch made 36. They are fabulous. Filled liners 3/4 full. Perfect when they baked. The taste is wonderful Would highly recommend making. Also made the Wedding Buttercream icing. Out of this world. This will be my go to recipe from now on. Next time going to try with Chocolate Cake Mix. Thank you so much for sharing.
Hi Lori..
I am excited to try this recipe..
But there is one thing that I cannot stand & that is Sour Cream..
I am going to omit that out of the recipe, but I’m curious if there’s something else to use instead?? Or is it ok to not use it??
Thank you
These are my go-to for cupcakes. Always requested for family birthdays. Thanks!
Has anyone tried this with a red velvet cake mix?
Thinking of trying the RV mix and add cocoa and some more red gel. Debating on whether to use buttermilk for the water or the sour cream. Should I go with white cake mix and add cocoa and red gel! Suggestions appreciated!
My GO TO recipe for white cake and cupcakes! Always a crowd favorite. I always keep this bookmarked!
I live at 5,000 feet altitude what adjustment will I need to make to the recipe?
Here’s a guide I usually use for my high altitude baking and cooking (I used to live at 5800 feet): http://www.mountainmamacooks.com/high-altitude/
I’m anxious to try these. Can I use egg whites from a carton?
yes
Made these for my son and his future wife’s engagement party! They were amazing! Is there a chocolate version? The texture of these cupcakes was so good! Would love to be able to do this in chocolate flavor.
yes! https://www.recipegirl.com/2012/04/10/chocolate-wedding-cupcakes/
Have you tried using the Duncan Hines butter golden mix?? I’m hoping to get a great result this isn’t too rich
I’m sure I probably have. You should be fine!
My name is T, and I am a chocoholic, but these were very, very good! My daughter wanted white cupcakes for her 3 year old’s birthday party. I also used Buttercream frosting, tinted pink, tip #1M. Good thing I ran out of frosting or I would have kept eating the extras!
I’ve made this recipe many times. Everyone loves it. I make it a layer cake filled with strawberries and use a sturdy whipped cream frosting. Always get rave reviews. I use Bett Crocker white cake 16.25 oz box , follow directions exactly. Perfect cake every time!
that sounds fabulous!
This recipe is absolute perfection. I used a “premium” cake mix, found at a craft store, which was 18.25 oz, so no major adjustments were necessary. I did use a tablespoon of butter vanilla emulsion flavor instead of regular vanilla, and added 1/2 cup of multi-color “jimmie” type sprinkles for Funfetti. The cupcakes baked up with a slight dome, which did not deflate upon cooling. The texture was perfect- no spongy areas or bubble tunnels, and they didn’t stick to the liners. I will use this recipe for my son’s wedding cake in December.
I do not like sour cream at all. For the recipe that calls for the sour cream, what’s something else I can use besides That? It’s for the wedding cake recipe… thank you
You can probably use plain yogurt and get the same results.
If I made the cupcakes ahead of time how would they need to be stored? Unfrosted and frosted.
Thank you!
I don’t recommend making them too far in advance. I made the cupcakes the night before my event and frosted them the morning of. You’d have to mess around and test things out to see what you’re happy with.
Can i freeze these for a wedding in three weeks?
I wouldn’t do that without testing it out first. If it’s for a wedding, you want to know that you’re going to be completely happy with the result!
I forgot to pick up sour cream…can I use something else and get the same moist cupcakes?
perhaps plain yogurt…
I made these earlier this year and was completely impressed! So good!! So now I’m wondering, can simply substitute a cherry chip cake mix and keep everything else the same? The vanilla won’t change the flavor of the cherry chip will it? Thanks!
You can certainly try!
Hi Lori,
Absolutely love this recipe !! It’s a favourite with everyone.
Can I ask which pipe tip did you use for the frosting?
Happy to hear! All info about piping tips etc. is here: https://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
I made this recipe and love it but was wondering what to do to get the cupcake to turn out more moist? I’m not a professional. ???
Maybe a little less baking time?
I have made these cupcakes as cakes. I use various different boxed cake mixes and it always turns out wonderful. I had people requesting me to bake them cakes now. Thank you so much for a perfect recipe I have searched for for so long
Help, I moved to Idaho from California and now when I make these, they sink in the middle! Any advice? I’m not doing anything different than before….
hi – has anyone tried using a gluten free cake mix and gluten free flour?
the cake is what i am looking for an old fashioned wedding cake (heavy) but i looking for a nice frosting that over night might get crusty/crunchy would lard vs butter be what i am needing and what is your thought on almond verses vanilla flavoring?
I’m not sure about the frosting… and I prefer vanilla but either would be fine.
I’m making these for a wedding reception, and due to a shortage of chocolate cake mixes in my house I used this recipe and added 1 cup cocoa and an extra 1/2 cup sugar. I think I’ve found my new favorite chocolate (and white) cake recipes!
Hi,
I had to make a lot of these for a wedding and so I made them a day ahead of time. Can I leave them out covered without any frosting? Or do they need to be refrigerated? Thanks!
I always refrigerate them.
Great recipe
If I was to use this to make a half sheet cake (12×16) would you recommend doubling the recipe?
I haven’t tried to make a sheet cake with this recipe, so I’m not sure!
I have not made these has cupcakes but has cakes. They always turn out delicious. It taste like they came from a bakery. Today I am baking my grandson’s birthday cake. I always use different flavored cake mixes to try things up and they always work out wonderful
Can you give me a recipe for frosting
https://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/
Hi .. I have made this white cake as well as the cupcakes from the recipe and followed it exactly but each time my cupcakes and the cakes turn out too moist and they sweat and feel sticky.. i make sure they are fully cooked as after taking them out of the oven they spring back when touched.. I’m getting very frustrated as I don’t know what I’m doing wrong.. Help !
Would this recipe fill a half sheet pan? I’m using it to make the cake for a wedding in a few weeks and I’m curious
I’m not sure…
What can be used instead of sourcream?
Is it necessary to use cake mix whilst we are using flour
Yes, this is a doctored cake mix recipe- you could probably sub plain yogurt for the sour cream.
These worked perfectly in California, but since I moved to Idaho, the middle sinks in on both the cupcakes and cakes! Help, what can I do?
I have some trouble with that in baking sometimes too because I’m now at 5800 feet. Here is a page that I find helpful: http://www.mountainmamacooks.com/high-altitude/
Heavy cream or light cream? Can’t wait to try this!
Either is fine!
Hi Lori! Sorry if this question has been answered somewhere else in the 700+ other responses 🙂 but if I bake a cake using this recipe, can you please tell me approximately how long it should bake? Thanks so much!
I would follow the directions for baking on the cake mix box.
Can you do this with chocolate cake mix?
Here is my Chocolate Wedding Cupcakes recipe: https://www.recipegirl.com/2012/04/10/chocolate-wedding-cupcakes/
I have struggled to find a yellow cupcake/cake recipe that doesn’t either come out like a rock or that is so dry you need something to get it down! This recipe is perfect! The cupcakes came out amazing and I will be keeping this recipe-
Ps I made them with pillsbury moist supreme golden butter mix ????
Ive been practicing these for a couple of weeks for my friends wedding…Everybody loves them! I tested them for her bridal shower and they were a hit! I made regular sized and minis…Need to work on my piping skills…I used a whip cream frosting for the chocolate and your buttercream recipe for the white. I used white vanilla…I know imitation but I wanted them as white as could be…wish I could get my frosting really white too but the butter…Wedding is in two weeks and looking forward to it…thx! Do t know how to leave puctures here lol!
I followed the directions and my
cupcakes were a little raw at the very
top. I baked them for 23 minutes. Has anyone else had this problem?
They were raw… or just a little tender? They shouldn’t turn out raw, but the tops might be sticky. Cover with frosting and all is good!
Does anyone know if funfetti mix can be substituted for the white mix?
Thanks, Pat
Yes, probably! You could always add in a few more sprinkles too!
Made these today and used 2 other recipes. I cut a cone out of each cupcake. I used strawberry pie filling and pulsed it several times. I then put filling in cone. Then I put the tops back on the cupcakes. I made an icing using 8 oz of cream cheese softened, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract. Beat that until smooth. Then used the wisk on my mixer and slowly added 2 cups of heavy whipping cream. I wisk until stiff peaks formed. Then I iced the cupcakes. Very delicious!
Was wondering what brand of butter do you use?
I don’t use any specific brand.
Hey there wanting to know where you purchase your baking cups or the brand name? In one comment you stated yours are a little waxy which may aid in the cupcake not sticking. Havent tried your recipe yet but will in advance for a friends wedding : )
Hi There, I’ve had best luck at baking supply shops for the best cupcake wrappers.
I tested this recipe today in preparation for a 50th wedding anniversary party. They are delicious and beautiful!! I discovered I will need to make a larger batch of buttercream, but, other than that, they are just perfect. Thank you for sharing this great recipe!
I made these for my sons 36th birthday and they where a hit, I used the recipe as instructed even with less cake mix in the box they came out perfect. I’m getting ready to make another batch, let’s see how long these last. DELISH.
Look forward to making these! What icing do you suggest I make/use?
Here is the one that I use: https://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/
Approximately how long would you bake this in an eight or 9 inch pan?
I’m not sure- you’d just have to watch it and test it until done.
Best cupcakes ever!!! I used almond extract in the cupcake batter and the frosting, no vanilla flavoring…so good!!!
I would use Crisco instead of butter and then add clear butter flavoring so it would be white and not off white….. at least for a wedding cake.
Also a touch of almond flavor
I was wondering if u can use a 9×13 baking dish?
I believe that size pan will be too small. This makes more than your typical-size cake.
Cake mixes are now 15.25 ounces for Betty Crocker and Pillsbury and 16.25 for Duncan Hines. Is this going to change the recipe or just stick with everything the same?
Everything should work the same, according to many reviews using the slightly smaller box.
Has anyone tried the white cake mix and whole eggs? I’m making this twice and didn’t want to waste 8 egg yolks.
They will likely turn out fine, but they’ll be more like yellow cupcakes instead of white.
Does this recipe still work with the smaller size cake mixes? Also, what brand of mix do you prefer?
Yes, it does. I don’t really have a preference- I just buy whatever!
How many standard size cupcakes does this make?
36
I used this recipe and used a red velvet cake. Put the whole egg in and added a little bit more flour (used cake flour) because box mix was a little less than asked for. I have never, ever been able to make a red velvet cake. It turned out perfect. I was very happy. Thank you for the recipe.
Oh good, glad to hear it worked out!
I really love a really moist cupcakes, would you say these are moist, I feel like every box I’ve tried come out dry, thank you!
Yes, I believe they turn out quite moist.
Is there a high altitude change? I am at 8600 feet
I’m at 5800 and they turn out well for me at that altitude. Generally, I do tend to follow suggestions for adjustments for high altitude baking from a friend of mine though: http://www.mountainmamacooks.com/high-altitude/
I will never use another white cake recipe! These came out perfect! They were great in flavor and texture! Thanks so much!
What piping tip did you use for your cupcake frosting? Looks lovely!
Thank you- all of the details on things used are on this post: https://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
What tip di you use to pipe icing.the cupcakes are they mini or regular if mini where do you buy the cupcake liners and pan are these 36 mini or regular cupcakes
Hi! All of the details about these cupcakes are on this post: https://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
Did you use bleached or unbleached all purpose flour?
I don’t pay any attention to bleached vs. unbleached, so I don’t think it matters much.
Hi…These look lovely. I have been substituting Greek yogurt for sour cream in my cake recipes. Do you think it would work okay in this recipe? I have not had a problem so far substituting it in any recipe. Thank you.
I would say if you’ve had success in other baking recipes, it will probably work out fine. But I’ve never tried it, so I can’t say for sure!
I want to try this, they look beautiful. What tip did you use to ice with? Thank you!
Hi! All of the details about these cupcakes are listed here: https://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
Still scrolling can’t find the recipe . Ahh please help.
If you are on a mobile device, be sure to click on the bright pink button that says, “CLICK HERE FOR RECIPE.”
Could I get the wedding cupcakes recipe off of here with out printing it! I have no printer.
I guess you could write it down?
Can I make pink champagne cupcakes from this recipe
I found this recipe for a way to make champagne cupcakes using a cake mix: http://www.bettycrocker.com/recipes/pink-champagne-cupcakes/26f6f790-0852-4bfc-8f73-8d4cfc8cf496
Special instructions for higher altitudes or follow box?
I always use these tips for high altitude: http://www.mountainmamacooks.com/high-altitude/
Made these for my elderly neighbors birthday. She loved them, as did my husband and mother. Very easy and the buttercream recipe was outstanding. T hanks for the recipe! Only disappointment…recipe only made 26.
Having the worst time getting to the end of comments to get to the recipe. I would have liked o try them. Lost patience for getting to it ????
The recipe is before the comments!
Tonight, or this early morning, is my second time using this recipe. I did not make any changes on this second go round as it is PERFECT as it is. Though I am toying with the idea of a cherry cake mix and almond extract, but that will be another day. Thank you so much for this recipe, my husband loves wedding cake and THIS is by far better than even the professional one we had for our wedding. <3
What type of cream is used and can I use salted butter?
Whipping cream (or heavy cream), and yes on the salted butter!
I’ve made this recipe numerous times, both white cake mix and chocolate. I’m curious tho, with the white cake mix recipe, do you use only egg whites just to keep the batter more true white? Rather then slightly yellowed from the yolks?
Yes, that’s the idea!
Can I substitute the egg whites? I need a good recipe for an egg less cake.
You would need to research that… try Googling “what can I sub for egg whites in cake baking”
Can I use butter instead of the oil ?
I don’t think so… I haven’t tried that.
Any additional instructions for high altitude? 9 tried making these and they came out pretty flat
These will definitely turn out a flatter cupcake so the frosting can be easily piled on top. If you desire to try using high altitude modifications, here is a site I recommend for that: http://www.mountainmamacooks.com/high-altitude/
THESE ARE FANTASTIC. I put in some red food coloring to make a “pink velvet” cupcake. They were awesome.
I’m new to baking. Do I use kosher salt or table salt? Thank you!
regular table salt for this recipe
Hi. I would love to have a go at making this recipe and if I am happy with my result, maybe even make the cupcakes for my wedding next year. I live in the UK and was wondering what all purpose flour is? We have either plain flour of self raising flour here. Also would any white packet cake mix do?
Hi Mandie, all-purpose flour is plain flour. I’m afraid I’m not familiar at all with cake mixes in UK vs. US… so I’m not sure if it will work the same!
I made these tonight only made 24 but that’s ok do I store them in fridge? Made the buttercream frosting as well
I store these in the refrigerator if they are frosted. Otherwise, in a covered container until frosted is fine.
Could gluten free cake mix be used and gluten free flour?
Hmmm, I have never tried this recipe as gluten-free! You would definitely have to test it out to see if it works out as a gluten-free recipe. Let us know if you do!
Hi this sounds great ! I’m attempting to make for my daughters wedding ! Can’t wait to try soon ! Ill make a batch to try first . I see all the great comments !! Thank you
Where are these recipes for the White Wedding Cake Cupcakes and white wedding Buttercream
Frosting?
If you’re looking at it on mobile, you need to click the yellow “read more” button and you will then see the recipe.
I don’t see the recipe.
If you are on mobile, there is a bright yellow button you need to click that says, “Read More.” Then you’ll see the recipe.
I cant find actual recipe. Just all your comments
If you are on mobile, there is a bright yellow button you need to click that says, “Read More.” Then you’ll see the recipe.
As this receipt uses cream for the frosting would be necessary to refrigerate after decoration?
Thanks
Yes, refrigeration is necessary.
I have made these cupcakes for several years now, and I have found no other cupcake – homemade or bakery – that has been as good as these. All of my friends and family makes this cupcake recipe now, too! You gave us such a wonderful gift of the perfect cupcake!!! (My “perfect cupcake” is topped with homemade cream cheese icing rather than buttercream…but that’s so subjective!)
Thank you!
Thank you so much for this recipe! It has become my absolute favorite, and I’ve adapted it numerous ways! When my daughter got married in GA in August, I made 200 cupcakes for the wedding, many of them from adaptations of this recipe. It’s great!
So glad to hear!
This is a silly question but can this recipe be used for a 9 by 13 or half sheet pan?
Yes, but I’m not sure you’ll use all of the batter- might be too much batter for the sizes indicated.
The tastes great, the inside it nice and fluffy…, but they keep sticking to the cupcake liners. Using Wilton brand.
I will be making these 2 days in advance for a wedding. Do they need to be refrigerated? Thanks!
I would make the cupcakes themselves 2-days ahead (no need for refrigeration) and then frost them either the morning of the wedding or the night before (if night before, they should be refrigerated… also… if it’s super warm, they should be kept in a cool place same day).
They stuck to the liners a lot, lost the bottom half of the cupcake. The cakes seemed to have a perfect texture otherwise. Used Wilton brand liners. Any thoughts? Add some oil?
You don’t need to add anything- you just need to find the right liners. A few others have had this problem occasionally. I use liners that I purchased at a baking supply store- they’re a little bit waxy, which I think helps with the sticky problem.
I have made this recipe for a few years now. I always get great comments for it. I’ve made the cake version more than the cupcakes, but both are great. I follow the recipe as written, which is rare for me. If you want a denser cake tap the pan a couple times before baking. Without tapping it leaves it really airy. Both are wonderful. It freezes great.
great tips- thank you!
I have noticed on many doctored up cake mix, they recommend using milk instead of water. Would you recommend doing this on your recipe?
I have only made this recipe as written…
Hi, I am making these for a friends wedding. However there are 300 people. How do I scale your recipe for that many people?
This recipe makes 36 cupcakes.
Do the egg whites have to be beaten stiff first
no
I love white wedding cake and it’s very rare to have at a wedding now-a-days, so this will be a fantastic addition to my niece’s graduation party! Thank you!
I’m making cupcakes for a Bridal Shower. Want to know if I can add 3 to 4 tablespoons of-champagne for flavoring and remove that same amount from the liquid.
I’m not sure…
I love to bake, but I’m not a cupcake or cake maker. Made this recipe for a cake instead of cupcakes, froze the two cakes, then sliced them in half to make a 4 layer cake. I made your buttercream frosting and alternated it, beginning with putting raspberry jam on the first layer, frosting on the second, raspberry on the third, then frosting on the top. I then scraped the sides to make it look like a naked wedding cake for a bridal shower! It was the best cake I ever had, and I got so many compliments!
I had been nervous because I didn’t get to make a practice cake or even taste it ahead of time! Now only 4 days later, I will bake another one for my family to enjoy! THE BEST!!
Happy to hear!
Hi I was wondering if I could
make a cake out of this recipe? I love the white cupcakes – they are awesome. I need a recipe for a marble cake for a wedding- I was wondering if I could use this recipe and just remove 1 cup and add some chocolate to it.
Thanks for you input!
Sandy
Yes! https://www.recipegirl.com/2007/03/16/white-wedding-cake/
I have used this cake recipe several times since I found it about 6 months ago. It is ALWAYS well complimented. Everyone loves this. If I make cupcakes for anyone, my sister talks them into getting these. I have added the zest of a lemon and juice of half the lemon to make a delightful lemon cupcake (topped with blackberry buttercream), and right now I am making strawberry cupcakes for my son’s 6th birthday. I tried a different strawberry cupcake recipe earlier today and they came out as a strawberry muffin. Tasty but not a cupcake. So I came back to this recipe and added chopped up strawberries and they are baking as I type. (I’m guessing for a stronger strawberry flavor, I should have added some strawberry extract, but I didn’t have it on hand.)
This cake is always moist, tender, slightly on the more dense side, but not too dense and super flavorful. Thank you for the go-to recipe!
So glad you have had success with it! I find that it’s tough to make a good strawberry cupcake. The texture usually turns out too dense!
Just wondering if you could give a little more detailed instructions on how you did your funky swirl? I looked at the link but you only mention what tip you used and not how you did the swirl, thanks!
Honestly, it has been so long since I made these that I really don’t remember the details of how I did the swirl. My suggestion would be to practice with the tip on some cardboard. I just swirled it around– nothing super special!
The mix seems quite runny to me….i hope they turn out ????
Hi, I’m making 96 of these in 2 days. I read all the posts about the size of cake mixes. I have always used Dunkin Hines,but they’re too small. I found Cake Boss mix in 18oz,and they came out just okay, not bad but not enough flavor. It comes with a pudding pouch that I didn’t use. Maybe that’s where the mix gets its flavor. I don’t have time to retest, so I will use old reliable DH. Don’t want to reduce liquid, is 1/3 cup the right amount of mix to add? These have to be white with white buttercream. I only use good vanilla,have you ever tried the imitation clear? Do you have to use more? I have had these before,and they were so good, I really want them to be a s good.
Hi- I’ve used the new sized cake mixes with the same ingredients and had the cupcakes turn out just fine. Others have told me that they bought additional mix and added in some extra to make up for the ounces. It’s up to you. Probably a good idea to test it out a bit before the big day so you’re happy with the results. For white cupcakes, I use clear vanilla- same amount. Good luck!
This is my go to recipe! It is absolutely amazing! Ive been using this for a few years now and honestly everyone who has one loves them!
Thank You so much for this recipe. 🙂
Can you double the cupcake recipe & it will turn out okay?
It should… just make sure all is mixed well.
I love all your recipes especially you wedding cupcakes and icing! I plan to make them this Friday for a Saturday Bridal Shower. Should I refrigerate them over night? What would be best to keep them from drying out? I’m afraid I won’t have time tome make them on Saturday.
Thank you,
Kathy
Hi Kathy, When I did this for a wedding… I made all of the cupcakes the night before and just made sure they were all covered. I got up early the next morning and frosted them all. If it’s an average day temperature-wise, you can leave them at room temp if you frost them the day of serving. Otherwise, if you need to frost them… make sure they are all boxed and refrigerated, then take them out in the AM to sit at room temp.
Delicious! And very pretty! Thank you so much!
I just made a double batch for Valentines Day tomorrow. They turned out great! The kids are grown and gone but I still will deliver them tomorrow. After all they are still kids!
I made these today for my great granddaughter’s first birthday and decorated them as mini mouse. I made a couple of changes (because, like my mother, I can never leave a recipe alone). I substituted milk for the water and used butter instead of the oil. They are very, very good! This will definitely be my go to white cupcake recipe from now on.
I tried a test run of this cake. As I am making a baby shower cake. It baked up perfect, even no sinking, moist, not too sweet. But it is more dense than I would like. Almost pound cake . I did add the extra cake mix. But everything else I followed exactly. Would using yokes as well make it less dense? I do want it to hold up for fondant tho.
I don’t end up with a dense cake when I make this one, so I’m not sure!
just wanted to say thank you so much for sharing this recipe. Over the past 2 years I’ve made these for weddings, birthdays and showers. They turn out great every time. Thanks again.
I try it soon whn got all de ingredient tnx 4 de recipe
These are AWESOME!!!!! The best I’ve ever made! I get lots of great reviews and everyone wants the recipe.
I made these cupcakes and all I can say is that I will NEVER make any other than this recipe. I have tried so many variations in the past and this by far is the best. They were moist and delicious. Thank you so much for sharing this recipe.
Hi, Lori I have used your recipe for the cupcakes and wedding cakes. Do you have a icing recipe that is good for decorating cakes. I have used your buttercream recipe but it is not piping very well. Maybe it’s something I’m doing wrong. I have a cake in the oven as I type this for a baby shower.
Thanks,
Cindy
Did you try the Wedding Cupcake Buttercream recipe? That’s the recipe I use for every single cake and cupcake I bake for piping 🙂
what brand of all purpose flour. did you have to trim the outside to get the white look.
any brand will do… and no, you do not have to trim!
My daughter and I made these beauties last night for a class project… took a few to work and EVERYONE raved over how good they were!! These are a keeper for sure!! TFS
If I am adjusting from a 15.25 oz cake mix, how much extra mix should I add? The equivalents I have found per oz in dry ingredients vary immensely. Any help would be appreciated. Thank you!
I think it will be fine prepared as directed with the smaller mix
sounds good, but I would use coconut oil instead of vegetable; and I would use plain Greek yogurt instead of the sour cream.
Hi I just made these cupcakes. I followed everything as it says. It was so thick … Thinking I did something wrong … there cooling right now.
Cupcakes are delicious! Txs for recipe!
They were good, but I feel like they turned out really dense. I used smaller cake mixes, so that was probably part of the problem. I was rushed when I was making them, so I may have botched the cooking time a bit as well.
I’ll probably try again, but I might adjust it a bit.
Where can I get the recipe for the icing?
the link to the icing is in the introduction to the recipe “Wedding Cupcake Buttercream.” Just click on that link and it will take you to the recipe.
This recipe sounds great! Just a couple questions..
-Does this recipe work well for a cake – or should baking powder be added for rising? (although you end up leveling the top so, I guess that does not matter..)
– If I wanted to use this recipe to make an actual cake – do you know about how long to bake for if I was doing 2, 10″ cakes and 2, 6″ ?? Do you think I would need to double or triple the recipe?
Thank you!!!
Here’s information on making it into a cake: https://www.recipegirl.com/2007/03/16/white-wedding-cake/
This recipe is amazing! Instead of using 1 cup of flour I used a half cup and then a half cup of vanilla pudding mix. And instead of using 1 cup of sour cream I used a half cup and then a quarter cup whole milk and a quarter cup heaving whipping cream. It was pretty amazing!
Hi, can i substitute the sour cream with yogurt?
I have not tried it, but let me know if you do!
This is a excellent recipe for special occasions. I made these cupcakes for my co-worker’s two days ago and they all fall in love with how good they taste. Let me not forget my daughter loved them so she asked me if I would make her some today and I did. Me and my daughter loves this recipe.
One of the best cupcakes I’ve ever tasted. Absolutely delicious!
I used this recipe to bake a 3 tier, double layer cake for my in-laws 50th anniversary.
It was a huge success!!! For those who do not like an overpowering, over sweet frosting, try this.. Prepare 2 small boxes (3.3 oz.) white chocolate instant pudding with half the milk that is called for (1 cup per box for a total of 2 cups.) I’ve found nothing compares to Jell-O brand. Chill in refrigerator for at least 15 minutes. Make Fresh whipped cream: 1 1/2 cups heavy cream whipped until soft peaks form. Add 1/2 cup confectioners sugar and beat until stiff peaks form.
Fold the whipped cream into the pudding. Do not over mix! This is the lightest most delicious frosting you will ever put your lips on. I use this type of frosting almost exclusively. Try different flavors of pudding for added variety. The banana pudding goes very well with chocolate cake. Enjoy!
I made these cupcakes and while they taste good, they didn’t rise at all. Is there a way to make them fluffier? Should I have beaten longer? Or should I just fill the muffin tins all the way to the top next time? (I filled them about 3/4 using an ice cream scoop.
Yeah, I’d say they maybe rise a little… but you definitely want them to be flat on top. If they didn’t rise much for you then it would be okay to fill them up a little more.
I am testing out this recipe for my daughter’s wedding. I made the white cupcakes exactly as written (which is hard for me as I view most recipes as more of a suggestion of how to make something) due to all the rave reviews. They turned out perfectly; not domed, moist and fluffy. I had to cook mine a little longer (maybe 22-25 minutes), which is not unusual – all ovens are different, pans are different, etc. The cupcakes are excellent!
I needed/ wanted to do chocolate cupcakes with the same attributes as the white. I followed the recipe mostly, except adding 3/4 cup cocoa to the dry ingredients, and using two whole eggs and two of the leftover egg yolks from the white cupcakes. The amount of cocoa I used seemed an average amount based on several other recipes I have on hand. Wow, is all I can say! The chocolate turned out to be the BOMB!
I am not a cake person really, but I do like these. Thanks for a great recipe and blog.
awesome- thank you!
I have a Wilton cake decorator that is the tube with a plunger and am trying to find information on how best to use it. Any advice?
I’m not familiar with that so I don’t know.
Wow- Thank you for sharing this recipe and the buttercream frosting recipe. AMAZING! I won’t ever buy from a bakery again. It was easy and tasted incredible. Thank you again for posting this.
Hi!
can you use whole eggs instead of just the whites
Thank you Jeanette
Probably… but the cupcakes won’t be “white.”
HELP! I have made these many times with a few different flavor cake mixes and they taste amazing!! However, i seem to always have the same issue of them being very moist on the top and my frosting slides right off after sitting for a few hours. What am I doing wrong??
I’m not sure… I know what you’re talking about with that little layer on the top, but I’ve never had any trouble with frosting sliding!
can these be frozen
Probably! Just make sure they are well-wrapped.
I made 84 cupcakes using this recipe for my son’s wedding in January. It waste first recipe I trialled and the only one that everyone agreed on. Because the paper patty pans were non standard size I spent time trialling how much batter to use and baking time, which I perfected. Well worth the effort for such an important celebration. I received Wonderful feedback at the wedding from everyone. I will keep making them, no need for a special occasion.
hel!o.. Can someone help me. Im baking cupcakes my problem was every time il baked the batter will stick to the liner of the cupcake especially if i used regular liner..What will i do? Pls help thank u.
you probably need a liner that is a little more waxy. I buy them from a baking supply store.
i use this recipe and love it. The one thing I did was add a small box of white chocolate pudding… The best cupcakes ever…
I’ve gotta try that!
Hi Lori. I wanted to tell you thank you for this recipe. I received great comments on how good they are!!! I made cupcakes and a round pan out of one batch. I had issues on how much batter I should use on a 9″ round pan. Any suggestions?
Glad you are enjoying them. I usually fill the pan 1/2 to 3/4 full (1/2 if I’m doing three layers).
Has anyone use this to make chocolate and red velvet cupcakes?
I have a chocolate wedding cupcake recipe: https://www.recipegirl.com/2012/04/10/chocolate-wedding-cupcakes/ I haven’t tried it with the red velvet- I’m assuming the changes would really dilute the flavor and color of the red velvet.
I’m not using this recipe for a wedding, I just love cakes and cupcakes and want to make them for my my co-workers:) Thanks for sharing!
I just baked these, they came out perfect. Thank you much
This is my go to recipe. I have made them for parties, showers and of course weddings. To me there is no other way to make cupcakes. But I will say, I have tried several brands, always start with Duncan Hines and you won’t be sorry.
I made these cupcakes last week for our elementary school’s Father/Daughter Dance. I used a Duncan Hines Classic White 16.5oz cake mix and followed your recipe exactly. These were the best cupcakes I’ve ever had, not just that I’ve ever made, but ever eaten before! They’re even better than cupcakes I’ve had in those specialty shops, which I’m never really impressed with. My husband said the teachers and volunteers at the dance kept asking him if I had made them and telling him how amazing they were!! This is a fantastic recipe! Thank you so much for sharing!!
I’m so happy to hear that! I continue to use this as my go-to recipe!
I am making mini cupcakes instead, would you recommend using different frrosting other than buttercream? Beautiful post by the way.
You can use any sort of frosting you want. The buttercream would still work on minis!
Hi Lori
Will it be o.k if I were to substitute whole eggs in place of whites? Planning to make yellow cupcakes. What are your thoughts? I read all the comments to see whether anybody has tried. 2 people did. One used 2 whole eggs and the other 3 eggs. Any advice appreciated.thanks in advance
what would you replace the sour cream with because we are out
Perhaps yogurt, but I’d probably go to the store and get the sour cream!
I just wanted to say that I doubled this recipe, using 2 16.25 oz Betty Crocker White Cake mixes and doubling almost exactly your recipe, and it turned out great. The only thing I added was an additional 2 Tbsp of oil, because the difference between what the cake mix called for (1/3 c) and the amount your recipe called for, seemed pretty different. Also, I only used one cup of sour cream, instead of doubling it, because that was all I had! I haven’t frosted them yet, but they are delicious right out of the oven! Thanks so much!
This is my go-to recipe…I love it!! I have used the recipe with the smaller boxes as well as using a 2nd box to have the additional cake mix – both ways have turned out fine. Instead of sour cream, I use 2% Fage Greek Yogurt.
I am planning to make mini cupcakes, how long should i bake them? Also, you said bake the cupcakes at 325. Should i reduce the temp If am baking in a Gas oven.
Hi- I use a gas oven at 325. Not sure on the mini cupcakes- just keep an eye on them, and when they look like they are done, take them out!
Can’t wait to try this cake….I’m needing to make 3 8-inch cakes. Would this be enough batter for 3 8-in cakes or should I double this?
It should be enough for three 8-inch cakes.
cool
i think i will work for me
Just made these for a co-workers’ birthday who isn’t a big fan of chocolate. I ended up using a DH 16.25oz white cake mix and following all the other measurements as listed and they turned out AMAZING! I somehow managed to squeeze out 40 cupcakes, took 2 dozen in to work and they had disappeared by noon! Not bad for the first time trying out a recipe. I piped on a strawberry buttercream frosting and finished with halved fresh strawberries on top. I highly recommend this recipe! I’ve already had several requests for other upcoming b-days to make the same cupcakes.
How did you keep the wrapper/liner from turning brown while cooking?
I’m not sure- I didn’t have that problem! I bought liners at a baking supply shop, so perhaps they were better quality?
Thank you for the recipe! I wanted to doctor a box cake and tried this due to all the positive comments. I used this to make a rainbow cake. For those interested, colour payoff is good, total batter = 1.6kg. 8 inch pans, 6 layers of 240g each and 2 cupcakes from excess. Cake is moist but was sticky on top. I live in a high humidity area and didn’t want to overbake the cake. I used betty crocker white cake mix and was short 50ml sour cream (didn’t want to pay $4 for another tub of 200ml) but turned out good.
I made these cupcakes for a friend who was hosting a bridal shower. I had a few extras. So, I took them to another friend who enjoys taste testing my new baking “specials”. She said, quote, “those are like crack for fat girls. My birthday is in September and I want those for my gift.” Thanks for the great recipe! They really do taste 100% from scratch, but are easier, and in my opinion much more moist and tastier!
I tried this recipe out for a trial run for my brothers wedding cake and they loved it. I’m making a 3 tiered wedding cake with 4 layers in each tier. So I’m wondering if I start making these a week ahead of time can I put the layers in the fridge and will they still be moist when I put the frosting on them the night before the wedding?
I’m not sure I’d make the cake layers that far in advance unless you plan to freeze them. I can’t guarantee they will be still be super moist. But out of the freezer they should be!
I have used this recipe on two occasions: once in 2012 for my son and daughter in laws wedding – making 100, and once a month ago for another son and daughter in law’s wedding, this time 346. The recipe is awesome. I baked, put in pans, covered and froze. I thawed overnight and frosted with a cream cheese frosting the next morning. They tasted awesome, even on a 108 degree wedding evening in Phoenix. I have received many, many compliments, and I am not a professional baker…just a mom!
Makes me happy to hear- thanks!
My husband never liked white cake – until now! I took a chance and made these as part of a cupcake buffet for a graduation party (without trying them first!). Everyone LOVED them. Last night, my husband said I need to make them again! Accidentally got the smaller box of cake mix and they were still amazing. Just saw the recipe for the chocolate version and can’t wait to try those too. Love your blog!
Thanks- glad they were a hit with your husband!
Could these cupcakes support a filling? My daughter wants a strawberry filling. I was going to make a filling using fresh strawberries, cornstarch and sugar. If so, would you recommend placing in center of batter prior to baking or piping in center after baking?
I think some have mentioned that they’ve done a filling. I personally would bake first, scoop out center and fill then. Good luck!
I tried these after reading the great comments. My husband asked me not to make again. They were very dense. Not sure what went wrong.
I am planning to make these for my sons wedding. I am making the white cupcakes and also the chocolate ones. Both with the white recipe. To do the buttercream frosting on the chocolate cupcakes do you just add coco?
I’d look for a good chocolate buttercream recipe.
These are THE BEST cupcakes. Made a double batch for a wedding shower and received rave reviews. The extras lasted a week in my fridge. Thank you!!
Going to try the chocolate version next.
This recipe has been around for ages! So so so good. If you google Wilton WASC recipe you will see a link to their forum. Every question under the sun has been tossed around there. From different flavors, cutting recipe in half/doubling to the size of the new mixes, etc. They are all (mostly) very experienced bakers. This has been my go to cake recipe for a long time now. I freeze my cake layers in plastic wrap always a few days before. It just does something to them. Everyone always raves about this recipe. So if you need some answers that you couldn’t find here check out the Wilton forum.
I made these this week for my daughters bridal shower (and your buttercream frosting). These were the best, and most beautiful, cupcakes I have ever tasted. Thank you so much! This recipe is a keeper for me!
Question … can I use cake flour instead of all-purpose?
thanks!
No, cake flour is not interchangeable with All Purpose.
Someone was asking about making this at high altitude. We live near Boulder, CO. I used a 15.25 oz cake mix, just shy of 1.5 cups water, split the sour cream between vanilla yogurt and sour cream,(just used what I had of each) and added 1 tsp almond extract. I used 1/2 cup boxed egg whitesto replace the 4 egg whites. I made 5 six inch layers and a dozen cupcakes. We weighed the 6 ounce cake pans and they were about 321 grams.
We made a pink ombré layer cake using Gel food coloring and this recipe held up well to all the extra mixing to get the different shades of pink. It is extremely moist.
Honestly this is the perfect density for a cupcake. It will hold up a nice swirl of icing perfectly. I used a box of red velvet cake mix and followed the recipe here except I added a tablespoon of cocoa powder and a tablespoon of red food colour to ensure that the colour stayed perfect. Thank you for this recipe!
I made these for my wedding and for many birthdays. Everyone is amazed that it’s from a box. They stay moist for several days too. Although, they usually get eaten quickly .
Can you use milk 2% instead of water? If so,do you use the same amount or more/less?
My guess is that it will turn out a heavier cupcake with milk.
I have noticed there isn’t much discussion on the use of almond extract. How does this affect the flavor? WIll it make it richer or give it an odd taste?
Have you done them in mini cupcakes? If do, what would be he baking time and does it taste just as good as regular size?
I’ve not made them mini, but just watch the baking… maybe 12 to 15 minutes?
I needed to make some cupcakes for a friends birthday, thought i’d give your recipe a try. FABULOUS, easy to put together, baked up lovely (must be the lower temp not to mention the add-ins). Used the wedding cake buttercream as well, again another winner. This will be my goto from now on. Thanks for helping me make a great impression.
I made these with the small size box of cake mix. They were delicious (will make again). The cupcakes were on the heavy side so next time I will add the extra cake mix, as you suggest.
This cake recipe is amazing! So easy and so moist. The frosting is great too! Thank you
If i use the smaller cake mix. How do i justify all other ingredients
Use less in what amounts
You can use the smaller mix- it will still turn out just fine.
The size of the cake mix is no longer being sold this recipe possibly could not come out right….baker beware
The reduced size cake mix works just fine- I made a batch last weekend for Super Bowl Sunday.
I use only a cup of liquid and no oil and then use 3 whole eggs. I like using pop or juice to enhance the flavor if a flavored cake mix-then also adjust extracts to the cake flavor. And usually a tablespoon. I don’t worry about the oz in the cake mix. It all works out.
Tried this with a Duncan Hines Orange Supreme mix. Used orange extract instead of vanilla. Substituted 3 large eggs instead of the egg whites. Absolutely phenomenal. Thanks for sharing.
I made these for our Super Bowl party, Orange and Blue and used the icing recipe and colored it as well. My son was a little reluctant when he saw me put sour cream in and he usually does not like icing. He said that your description of “delicious, moist, and fluffy” was “a perfect description” he absolutely loves them! Thank you!!
not sure what went wrong, but I used this recipe and formed it into a cake, but it turned out very very dense and unfluffy. I followed all the directions, what do you think I could be missing?
thanks!
I’m not quite sure… I’ve used it for cake recipe many times. Are you at a high altitude, by chance?
Best recipe
I use this all the time
It never fails
Where do you get the candy balls?
I buy them at a baking supply store… or craft stores usually have them too (like Michaels).
I’ve been in search of a recipe for my wedding cake. I tested this one tonight, along with buttercream frosting. It turned out PERFECT! Thank you so very much. The cake was easy to make, moist, and very tasty. The buttercream frosting was so creamy. My search has ended. Cheers!
I originally commented on this post back on January 3, 2012. I am back to say this recipe has a permanent place on my go-to dessert list. White cupcakes? THESE are it. They are always a hit. 🙂
Hi Lori,
I made this with a duncan hines cake mix which was smaller than the recipe stated. It was about 16 Oz french vanilla. They turned out fantastic. Light, fluffy, uniformed and rose a perfect height. I have a home business and will be changing over to this recipe for my vanilla customers. I assume you can get a yellow cake if you use the full egg. It was very hot on the day I baked them and the icing was fairly soft however refridgerating them for an hour or so after piping sorted that out. They tasted great and my trusty cake tasters agreed that they were the best vanilla ones I had made yet. I hope the chocolate ones turn out like these ones as I am going to try that recipe next. Thanks again.
Also, I’ve made the cupcakes but usually I make this into a triple layer cake using 9″ cake pans (batter divided between 3 pans) and it holds up great. It gives me layers that are just a little over an inch thick. I cook them for approximately 22 minutes (give or take) at 350 degrees.
This has become my go-to cake recipe and I’m beginning to get a reputation for it (a GOOD reputation of course!). I’ve made the white/vanilla flavor numerous times but I’ve also made other flavors and just change the extract accordingly (for example, I most recently made one using a strawberry cake mix and raspberry extract; it was divine with vanilla frosting and chocolate covered strawberries on top for decoration). A few times I’ve had to sub something (like an additional tablespoon of oil when I only had 3 eggs instead of 4) and it’s always been fine. Also, I buy the 16 ounce cake mix and add in an additional 1/3 cup of flour; works like a charm.
Is it alright to use the cake mixes with the pudding in the mix for the white wedding cake cupcakes?
I think that might be okay.
Hi, I wanted to ask if you have tried them with butter instead of the oil? Thanks, can’t wait to try’em!
I have not!
Hi
I was trying to find a simple wedding cake recipe to use as a birthday cake but I notice this recipe calls for sour cream. Has anyone made this without sour cream before and how did it turn out? I was wondering since I do not have have any on hand and do not want to go to the store for it! Thanks
Thank you for this recipe! I love how moist and delicious they are, but I am having a problem with the cake sticking to the cupcake liner. Is that because they are so moist or am I using a bad liner?
I’ve heard that some people have had that problem, so I’m guessing it’s the type of liner you’re using.
Awesome! So moist and fluffy. I made the recipe exactly and it was perfect. I did add 1 teaspoon of almond extract like she suggested you could and the flavor is great. They were perfect after 18 minutes and the top is not browned but they are done. Thanks so much for this recipe!!!
Amber I use this recipe and have made it with all kinds of flavors. I get an extra cake mix and add 1/4 cup plus a tablespoon of the extra mix to get the 18.25 oz.
I’m usually a cupcake person so this may sound like a stupid question, but if I were to make this in two 9″ round cake pans, would I make one batch or a double batch? Thanks!
Want to make this into a 3 tier cake, afraid it might stand the weight. Would substituting buttermilk make it more dense?
Not sure…
So I just finished making these. I am apparently incapable of reading directions thoroughly. I bought a box of cake mix which was 15ozs, not the 18. I then forgot the sour cream so decided to use plain Greek yogurt in its place! (First time i’ve used this substitute though i’ve heard great things about it). YUMMMM! So perfect and set better than a majority of the cakes i’ve made! Thanks!
I’m so glad they still turned out!
I have used this recipe for my white/vanilla cupcakes but tonight I used it with a chocolate cake mix and it was AAAAAAAMAZZZZZZIINNNNGGGG!!! I am very glad I found this. My children love it and my clients love them. Thank you!!!
I made these for a special occasion and heard several comments that these were the best cupcakes ever. And I agree.
You probably already answered this but how long will the cupcakes or a full cake last in the freezer? Thanks!
You probably already answered this but how long will it remain fresh in the freezer?
Hi, will this work if I cut the recipe in half? 36 cupcakes will be too much for us. Thanks so much!
You can try… but then you’d have to cut all of the ingreds in half too, which might be tough. How about freezing the excess cupcakes? Or making a small cake besides the cupcakes to freeze or give away?
Hello Lori I was wondering is this the best icing to use on a cake and how can I get that really smooth look?
yes, it’s great for cake too. I use an offset spatula for spreading.
I made these before for a baby shower and they were great! I did white cake mix with my own almond buttercream frosting. Also did strawberry cake mix with and strawberry filling and cream cheese frosting. Everyone LOVED them! Now I’m making some for my sister’s bridal shower. She loves spice cake, so I wanted to do these with either a cinnamon cream cheese frosting or an orange cream cheese frosting. Has anyone tried this with a spice cake mix? Do you know if this recipe would work for a spice mix?
I haven’t tried it with spice cake!
where is the recipe for the icing, I did not see it
https://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/
I love love love this recipe! I use it every year for my daughters birthday cupcakes and they always turn out amazing. I have used it with white, butter, strawberry and chocolate cake mixes. All of been more then good!
These “White Wedding Cupcakes” and the buttercream frosting are DELICIOUS!! My husband insists that they are the best cupcakes that he’s ever tasted (and believe me, he’s tasted a lot of cupcakes!!) The recipe is easy to follow. I’ve made it twice and each batch made about 32 cupcakes, but frosting only frosted about two dozen. I always throw the last 8 or so into the freezer, unfrosted, and make a half frosting at another time. They freeze great.
Hi! Making these ahead this morning for a birthday party tomorrow – should I refrigerate these until I frost them tomorrow afternoon? Or should I just leave them out covered? Thanks!
If you just keep them in some sort of covered container they should be fine overnight.
These are so good.My daughters and I made them today and my husband thought we bought them at the store used this butter cream icing recipe
3 cups powdered sugar
1 cup of room temp butter
1 t vanilla
2 tablespoons whipping cream
mix really well with a mixer until creamy if you want to flavor it you can use a couple table spoons of jello mix it works really well
I just baked these, they tasted good but stuck to the paper liners. I’ll keep searching for the perfect cupcake recipe :-/
It had to have been the brand of paper liners that you used as this recipe doesn’t usually do that!
I made these cupcakes (and the buttercream you used) last night and OH MY! These are the BEST cupcakes (and the most delicious buttercream) ever. I used a 16.25 oz mix, and they turned out great. I have nothing to compare it to, but in case anyone is concerned, it will be fine. It does yield slightly fewer than 36 cupcakes, but I was doubling the recipe anyway. Thanks so much for the great recipe. Very easy and delicious!
I can’t wait to try these. I found a couple recipes online to make your own cake mixes! (have not tried those yet, but will because I am sick of being ripped off by commercial companies downsizing portions and charging the same or even more!)
I’ve tried this recipe using homemade cake mixes and I haven’t gotten a good result. Let me know if you do!
Have you still not received an answer from the cake mix manufacturers about the change in ounces?
The recipe still works as written with the smaller mix. And no, they never responded 🙁
I made this recipe for my son’s birthday cake. I made a 13 x 9 version and it is the most moist and delicious cake ever! Great recipe! Everyone loved it!
My family is having an argument, we have always believed that when a recipe called for sour cream we were supposed to use whipping cream that had soured. However, some are doubting this previous belief and believe that it actually calls for real sour cream, the kind you top your potatoes with. So which is it?
Real sour cream… the stuff you top potatoes with!
Has anyone had any luck taking this recipe and removing the box mix and making their own in substitution? I know this is based on a box, but wouldn’t it taste fairly similar if you remove the box and add your own base ingredients? Does anyone have a recipe that they have done this with?
I’ve done just that… fiddled with using a regular white cake recipe and doing the sour cream mix-in, etc. I’ve tried it with many different recipes. I have yet to create a homemade version that turns out just as good though!
These are wonderful cupcakes and it makes a wonder wedding cake!
I just found these….I wanted to know how wel the frosting recipe holds up in the heat. Thanks.
It’s probably not a good one to make if you know it’s going to be quite warm. You can refrigerate ahead of time and then set out, but I wouldn’t let them sit in a sweltering situation.
These were incredible. I made them for girls night in and to suck up to someone we were negotiating with. I am making them again tonight for my sister, neices, mom, a girlfriend and her son… They are going to die of sugar goodness and pleasure! I learned the hard way that you should not leave yourself in a position where you have many leftovers. You WILL wake up in the night thinking of them. Whether or not you have the willpower to stay in the bed is the real question.
Absolutely the best! I made these for a bridal and baby shower same weekend! Everyone just raved about them. I have a wedding coming up for 125 cupcakes and going to use this recipe for chocolate cupcakes! Can’t wait.. Thank you!
Our 35th anniversary is in Oct so thought give this recipe a try. I always read reviews first, this sounds amazing.
Hi, thanks for sharing this recipe, i was wandering can i use a home made white cake mix intead of the box one? thank you
Yes, but then you should just use that homemade mix to make your cupcakes because it’s not the same to add the sour cream, etc!
Thank you so much for sharing this recipe!! I have used it several time with great success each time. My husband LOVES these cupcakes even with no frosting!! They are my new go to for cupcakes! So simple but taste as if you have worked all day for perfection! Thank you!!
These came out perfect! Thank you!
If I wanted to use whole eggs instead of egg whites, what would that do to the recipe? Do you know?
Well, it would probably turn out fine, but it would not be a white cake anymore (yellow, instead).
Just wanted to let you know that this is my go-to recipe for every white cake order I get! I also have a vanilla cake due this weekend and am going to try what some of the others recommended with substituting DH french vanilla. The cakes and cupcakes come out with the most delicious flavor and texture every single time, and they bake so evenly that I don’t even need to trim off the top! All my customers give me excellent feedback with rave reviews!! Thank you so much for this recipe!!
yay!
I made these for my best friend’s baby shower and they turned out AMAZING! AH-MAZE-ING! She is having a girl so I added a bit of fresh strawberry puree to my cream cheese frosting recipe to turn it pink without using red food coloring. Everyone was SWOONING. Serious success!
Thank you!
Looks delicious but it doesn’t go into the preparation of the frosting. I know the ingredients are listed but if they were divided into cake and frosting would have been great.
The frosting recipe is here: https://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/
Thanks for all the information in these cupcake posts. I made these yesterday for a dinner party and they were a huge hit – and not very difficult. My husband claims to hate cupcakes and he ate two! I used the buttercream recipe on the other page which I doubled without incident. I wanted to let your readers know that I did find a cake mix that was the full 18.25 ounces – Kroger store brand – bonus, it was $1. Also, the almond flavor really makes these taste like wedding cake. I wouldn’t skip it. I got 30 cupcakes out of this recipe.
OH MY GOODNESS. I just made these today. There are not descriptive enough words to describe the goodness. So tender, moist, DELICIOUS. I also made the chocolate wedding cakes. They are a close second. I want to make more cup cakes. Thank you so much I will be so appreciated at my daughters graduation in 2 weeks.
I made a batch today and measured 8 cups for all those out there that are curious.
How much batter did this recipe make?
I don’t have amounts on batter.
I used this recipe to make 5 different flavors of cupcakes this last week and all the guest loved them. Great recipe, thank you for posting.
Hi Lori! These have been my go to recipe for awhile now. Have even made them for 3 weddings already and another one coming up in June. I’ve also made them at different times of year. I’ve tried many different recipes from other bloggers and nothing else compares. I am having a little problem though. I follow the recipe to a T and cook for 18-20 mins. Although they are incredibly moist, delicious & get rave reviews, I am experiencing a wet stickiness on top of each one. They aren’t like this when they come out of the oven and I let them cool before applying frosting. I’m not quite sure what to do to prevent this. Maybe I’m not letting them cool enough? Is there a rule of thumb for cooling that you go by? Maybe I’m storing them to soon? I’ve even tried different liners: grease proof, foiled & regular liners. Any thoughts you could provide would be great! Thanks for your help!
I’m not sure… Does the sticky on top mess with the frostings ability to stick to the cupcake? What is the problem you’re experiencing?
Wow these are wo a doubt THE best cupcakes. I never thot I cud make such amazing cupcakes. And easy too!
My son said they are like eating a cloud!
TRY THEM!
Just wondering if these can be frozen-(before frosting of course). Thanks!
sure! Just keep them in a covered container, and then defrost and frost!
I am making cupcakes for my daughters college graduation. Looks like I’ve found the recipes. I read through ALL the comments and collected the best ones and will let you know how it goes. I also am going to scale out the cake mix and let you know how much more cake mix to add. Lori thank you so much for taking so much time with all these posts and for the recipes.
Do you know how many cups of batter this is?
no idea!
Hi!
Your cupcakes are beautiful, I am making wedding cupcakes for my cousin April 22nd and she wants them to look like the cupcake in this photo. I saw that you used a Wilton 2D tip but how did you achieve this look? Would it be possible to post a tutorial?
Thanks!
I wish I had time to do that for you right now, but my book is launching next week and I’m buried in craziness! I just sort of wiggled it back and forth to create a ripple.
I made these cupcakes for my granddaughters sweet 16 bday as favors. I used a clear squat size see thru plastic cup. I put a half inch of m and m’s in the bottom then the cupcake, then bagged them in the clear candy bags from ac Moore and closed the bag with the twist ties that you buy with the thank you tag. Guest were given them as they left and I have actually got comments from teenage girls… As an example…those cupcakes were probably the best I ever tasted in all my seventeen years on this planet. Thank you for making me a star cupcake baker!!!
Happy to hear they were such a success!
I used this recipe to celebrate my husband’s and aunts’ birthdays but tweaked it a little bit. Instead of using 1 and 1/3 cups of water, I replaced it with buttermilk and also instead of adding the egg whites straight to the mixture to beat, I actually beat the egg whites separately and then fold it in at the end. The result was a batch of white super soft n moist cupcakes. I love how white it is. Oh and I also added oreo bits inside so the contrast of white and black is just amazing. Thank you for the recipe. Its the best cupcakes I have ever made!
The best cupcake recipe ever! I made 175 for my son’s wedding! I have used this recipe at least a dozen times with many cake box flavours it is always perfect and so easy. I always use Martha Stewart’s swiss buttercream for the frosting it is heaven!,
These were delicious!!!! Would it be possible to freeze the batter? These cupcakes are, um, for personal use 😉 lol I don’t need all 36!!
I don’t believe freezing the batter is a good option, but the cupcakes should freeze just fine!
I am making 250 of these for my wedding. I’ve always heard that Duncan Hines is the most moist but mine are kind of dry. Am I doing something wrong or should I try Betty Crocker cake mix?
Well, I guess you’ll just have to test out some different brands to see what you prefer…
Lori Lange you seem like a very sweet and patient person! You handle all with such grace 🙂
aw, thanks 🙂
I liked the texture. They were moist but still light. I didn’t like that the imatation vanilla flavor from the cake mix still could be tasted. Maybe someone could recommend a cake mix to use with this recipe.
Ran across this and thought yum. I’m making it right now and making Mini’s. The recipe made 72 mini cupcakes! oh my goodness, and I filled them 3/4 full. Tomorrow is my daughters bday and she gets a dozen with lovely lavendar colored/flavored butter creme frosting! lol lets see where her diet goes now! the rest will have to go to friends! Thank you for this wonderful recipe!
Made these yesterday for the first time and they are terrific! Followed the recipe to the letter. They have been stored, loosely covered on the kitchen counter, and today they are “seeping”. Any ideas?
Hmmm… not sure! Seeping what? Just a little moisture? I’m not sure I’ve had that happen.
How long do you think I could freeze these for? We’re hosting our son’s wedding this August and I know I’ll have lots of other things to do leading up to the date and would like to get the cupcakes/cake done as early as possible.
I wouldn’t freeze them any longer than a week ahead. You wouldn’t want to risk them getting ice build-up, and they’d need to be well-sealed too!
I made these with my grandsons this weekend and they were super fantastic. They do, however taste tough if you wait until the tops are golden. I took them out when they were testing done!!!! Then the tops were white, but they were so very soft and delicious. The buttercream frosting was super too. I was going to just go back to the regular cupcakes when I ate one of the golden brown ones, then I ate one that was white and what a difference. My grandkids loved them too. I made mini ones as well as large ones. There are only 5-6 big ones left. The mini ones were baked the same and were terrific. Thank you so much. I was needing to make some for my son’s weddin this summer and my daughter’s next May. Thank you again.
I tried it with Duncan Hines Devils Food Chocolate – came out very chewy like a brownie. Not what I had in mind for cupcakes. I wouldn’t recommend it.
I have two words for you…Grand Slam!!!!
I just made these. They are wonderful. I LOVE white cake with vanilla buttercream. These are great without the icing. I know I will be making them again. BTW I got exactly 36 cupcakes, rose perfectly and didn’t fall when they cooled. Thanks for a wonderful recipe.
If you use whole eggs instead of just the whites, would you still add the sour cream?
yes, you still need the sour cream.
Thanks for the recipe! I made these tonight for a family party, and they were a hit. I added two extra tablespoons of vegetable oil to make sure they were moist. I was a bit nervous when I tried the batter because it tasted pretty artificial, but once the cupcakes were done and iced, they tasted great. They were a little artificial and “cake mixy,” but they still tasted great. I am a big fan of cream cheese frosting so I used this instead of your buttercream recipe. They turned out great. Thanks again!
Just made these cupcakes for a Baby Shower, they were a hit !
Thanks for posting this! With all of the downsizing in cake mixes, I was looking for a way to still produce 24 nice sized cupcakes… and improve the taste. I’m trying this tonight 🙂
These are the absolute best cupcakes ever! Made them for my daughters birthday and everyone loved them! I used a cream cheese icing to fill them and top them. Delicious!
I should add that the cupcake baking was a family effort! I certainly did not do it alone. We also baked a batch of strawberry cupcakes for our son’s office this week. They were a hit, as well. The first batch of wedding cupcakes went to church last Sunday, and then we started in on the “thank you” cupcakes.
Lori~Thank you so much for helping us celebrate our company’s one year anniversary on Valentine’s Day. We have a family-run real estate company, and we baked over 250 cupcakes which we then delivered to area real estate companies this week to thank them for being a part of our real estate community. The cupcakes, baked with your wedding cake recipe and frosting, were a hit everywhere. It is the first time I had ever tried to do anything on this scale, but your directions were RIGHT ON and gave me confidence.
I want to add one important thing to the discussion points, though. The cupcakes made using Duncan Hines were far superior to a batch we made using a generic cake mix. I will stick to Duncan Hines for sure, because there was a distinct difference in taste and in texture–and the cake mix was the only variation.
Thanks again!
When people talk about wedding cake flavored cake, I think almond flavored, but I see this has vanilla extract in it.
You can certainly put whatever flavoring you’d like in it!
EXCELLENT cupcake recipe!! Have been in search of that perfect cupcake recipe for my daughters baptism party.I have been trying many recipes from cupcake books from the library. I wasnt having much luck til I starting trying recipes online . Tried your this recipe for cupcakes and I am going to call it a winner out of all the recipes I’ve tried! Thanks for sharing the recipe!
What frosting do we use. They look so great
Wedding Cupcake Buttercream- also on the site!
These are so good and so easy! The icing didn’t go as far as # of cupcakes so make more!
I was really excited to make these cupcakes because I love wedding cake. They turned out to taste just like a box cupcake. The icing was even more disappointing. Overall, not a fan. I will just stick to using my normal recipe.
I used this recipe for my daughters first birthday cakes in a mason jar. The cake was so delicious that I’m making cupcakes with this recipe for her second birthday! Delicious! Thank you so much for sharing this recipe! 🙂
YAY for cupcakes! And these are wonderful. My daughter is getting married tomorrow. I made a small 2 tier red velvet cake and also made a batch of these cupcakes. I love the way they bake, the color, the crumb and the taste. Thanks for sharing!
Can you use ready made whipping cream?
Liquid cream is what you need- near the half & half.
thank you Lori..I’ using applesauce instead of oil, will let you know how it turns out..I can’t wait..
Ok, never mind..I found it..Silly me..but need to go get some whipping cream..
I am maybe blind?? but I can’t find the Butter cream frosting? I’m making these for my 8 yr old granddaughters birthday..today!!
It’s here- on another recipe page: https://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/
i have made these a few times and i do love them, but…..sometimes the top of them seem to feel wet or kinda sticky
I just finished making this cupcakes right before I sat down to write this comment. THANK YOU SO MUCH for sharing this recipe. This turned out to be the best cupcakes I have ever made. I used 16.25oz boxed white cake mix, and followed the recipe above. ( Not the direction on the box ). I did not change a thing. I also made the buttercream frosting too. They go so well together ? I think I’ll make this cupcakes over and over again, thank you ????
Just wondering if anyone has tried doing this recipe with a boxed cake that isnt the 18oz. I just saw mine was smaller than that. DARN IT!
Some have tried it with the smaller amount cake mix and have had the same successful results!
I found this recipe last year and made them for my daughters wedding. They were fabulous and so much easier than the complicated recipe I was originally going to use. I popped a white chocolate truffle in the middle of each immediately after removing from the oven and used a white chocolate cream cheese frosting. Everyone raved about them!!! I made many trials and found they stayed moist for many days and froze very well too! I made a small round layer cake for the top of the tower and mini muffins attached on a stick in a vase for a “bouquet” with the same recipe. It is great because it does make a large batch…..I always smile when I see this pin come around over and over!
Happy to hear they have been a success!
I just made these this morning and they are very delish! I’m making cupcakes for a baby shower this weekend, and this is exactly what I had in mind when they said “white cake”…so super moist! Since this was a trial batter, I played around with some flavors with the extra batter…added lemon zest and fresh lemon juice, and baked as mini bundts for my husband. He was in seventh heaven…I think I just found my “go to” Thanks a ton!!!
Hi Lori 🙂 I’m going to use this recipe to make a cake for my son’s birthday. I’m not a baker, at all, haha and I need your help! How far in advance could I make the cake, put your buttercream icing on it & freeze it? Thx in advance!
I’d freeze the cake and add the buttercream just before serving. Maybe up to two weeks if they’re well sealed?
Lovle recipe. I will be making these for a shower. Was wondering which frosting tip you used in the photo shown here?
Please look at this post for details: https://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
Hi there!! I am making cupcakes for a bridal shower and I split this recipe and did half with sour cream and half with plain greek yogurt. They are both delicious, but I have to say that the greek yogurt is the bees knees!! I cannot wait to have the ladies sink their teeth into these! Thanks for the recipe!!
ohhh, good to know!
THANK YOU so much for sharing this phenomenal recipe! I made these exactly as the recipe stated and they were beyond amazing! I made them for a co-worker’s birthday. I added edible glitter to add a little sparkle along with the pearls in honor of the January freeze today!. What a gorgeous display topped only by the flavor! I received many comments, notes, and calls about these cupcakes. so many, I was blushing by the end of the day!
I made this cake for Christmas Eve and it was fabulous. (Added some red sugar sparkles lightly on top with a few peppermint candies for a very cute, but understated design). It truly reminded me of the wedding cakes of my childhood…but I haven’t eaten one like it in years. And the buttercream frosting was rich and luscious. I would make this my go-to recipe for frosting except my little granddaughters found it too rich …..they’ll appreciate it when they get older!
I made these today with the buttercream frosting. I added the extra cake mix. I added almond and made them with the buttercream frosting. I had zero trouble with these and scored rave reviews from my coworkers. This recipe is going into my vault. Thanks!
Ingredient 1: A box of cake mix…are you kidding me?
I know- it’s crazy. I gave the bride I originally made these for- 4 choices of cupcakes. She and a whole bunch of others taste-tested, and this one was by far the big winner. (and the others I gave her to test were all very good, homemade cupcake recipes!) It just works.
Hi I was looking between ur wedding cake and cupcake rec. I noticed in the cupcake one you say its better to have an 18.75 mix. It doesn’t say that in the cake rec.? If making the cake should I make sure to have a 18.75 cake mix? Thanks
One I changed and the other I did not. I have had people try the recipe using the new size box mix as the recipe reads without making any changes and they’ve had success with it. So I wouldn’t worry too much about the slight change in weight.
Would this recipe be good to make a stacked cake with fondant? Thanks!
I am not experienced at all with fondant, so I have no idea.
I have made these so many times. They always turn out great and get rave reviews. I also like that it makes about 3 dozen each time. Thanks for sharing.
Hi, I would love to make these cupcakes.. Any tips for someone who isn’t a big baker and is hosting a shower for my friend I am the maid of honor and would like to make them special for her.i live In New Orleans, La if you know of any places where I can get decorative edible glitter or beads on top of them.
Thanks
Check out baking supply stores! or online too.
I made these for tonight’s New Years shin-dig and they seem to be a success! Most say they’re delicious while one says it’s pretty rich. Personally, I thought they taste good but are too sticky.
I’ve made the icing recipe before with great luck and loved it, but this time I messed it up. =( too much butter, thankfully I had a tub of frosting in the cupboard!
Thank you for your recipes!
I tried these and I had an issue with the bottom of my cupcakes getting to brown. I placed an extra pan on the bottom and they turned out a little better.
Hello!
Did you make your on icing? Can you tell me what you used if you did? I can’t wait to make these!!
https://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/
I made these this weekend…they are awesome!!! I also used your recipe for wedding cake buttercream…which also turned out perfectly. My thirteen year old daughter used Christmas cupcake liners and decorations and is giving them out to her friends – she’s very excited about how great they look and taste. I have always used basic boxed cake mix…NEVER again!
These cupcakes are amazing. Truthfully, I am not a box cake kind of girl, but was in a hurry to make something for a fundraiser. Then I decided to “dress them up” and found this recipe in a web search. Long story short – they won the contest. There is a well-known cupcake bakery in the Mid-Atlantic city where I work, and everyone said these cupcakes were better than this Cupcake Wars winner offerings. These comments weren’t made to me – just the hosts of the fundraiser, so no pressure to be kind 🙂 I didn’t notice the number of ounces on the box – it was Duncan Hines Classic White. Made the recipe just as directed.Made 18 cupcakes. Baked for 18 minutes and they were absolute perfection. Looking forward to trying it with other cake flavors.
awesome news!
Hi Lori ~
First of all, wanna letcha know that, although I love to bake/cook/feed people (& myself, of course!) I don’t think I’ve ever commented on a recipe, but hafta do that now: this is the. best. recipe. EVER! I wanted to do something different for daughter’s birthday 2 years ago, & stumbled across this…. figured I needed to test it out before the soiree… big mistake! I believe between my family & my best friend’s (she’s my cupcake connoisseur), we went through a couple of batches! Needless to say it’s been a major hit & I’ve made these & the cake version numerous times since; FYI I actually made this into a thin layer cake w/ raspberry filling also once: YUMMY!
So, rambling’s done & here’s my question; one of dear hubby’s only holiday baking requests is cake balls… have you ever made this into that & what icing did you use, if so? Seems a bit labor intensive to do the buttercream icing, in addition to making the cake… thoughts??
Thanks so much & Joyeaux Noel, Y’all!
These cupcakes are great for cupcakes.. but if I were going to make cake balls or cake pops, I’d just go with making a regular mix. I don’t think there’s any need to make anything special for cake balls since they flavor of them tends to take on whatever you mix them with. That’s my two cents!
What about using a cram cheese frosting on these, I don’t like buttercream?
sure!
These cake mix companies are making a fortune off us. They reduced the size of their mixes, so we’re having to buy two cake mixes instead of one to accommodate our recipes. A lot of brands are doing that now and still charging us the same price. This is turning into a sad country.
I know- it’s a bummer. Some people have said that they’ve still made this recipe as written with the smaller size mix and it still comes out great. Another commenter had this to say: I could only find the 15.25 oz boxes of cake mix, but was intent on trying out this recipe. Instead of reducing the liquids, I just used a heaping cup of flour instead of one cup, put in a little over a cup of sugar to offset the extra flour, and added in a tsp of baking powder. The cupcakes turned out great.
Hi, i could only get the 16.25oz/461g this is about 45 grams less than your recipe…what could i use to substitute this missing 45g? i really want this to work. What do you recommend? Thank you Lisa UK xx