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.
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