This recipe for White Wedding Cake Cupcakes is one of the most popular recipes on RecipeGirl.com.  These are seriously simple to make – you’ll be shocked!  But they turn out the best cupcakes.  They’re so good!

Watch the video showing you how to make White Wedding Cake Cupcakes, then scroll to the very bottom of this post to print out the complete recipe so you can make these at home.

White Wedding Cupcake frosted with candied pearls on top

What supplies do you need to make Wedding Cupcakes?

If you’re looking for the right supplies to make these cupcakes, here are my suggestions (these are affiliate links to Amazon):

This White Wedding Cake Cupcakes recipe has been featured in a post on The Recipe Girl blog, with more photographs and information on the decorator tips that were used and which icing recipe is best (Wedding Cupcake Buttercream) and How to Make Wedding Cupcakes.

Go there for all of the answers to your questions about details on what tips were used for the frosting etc.

I’m not usually one to use a boxed cake mix and doctor it up. I’m much more accustomed to using entirely homemade recipes.

But these turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.  It’s crazy, but it’s true!

Frosting white cupcakes with green and yellow frosting

Tips for baking the best White Wedding Cake Cupcakes:

As you can see from the photo, the cupcakes lay pretty flat on top and don’t rise into a mound like some cupcakes.  This is a good thing, actually.

You want those cupcakes to have a flat layer so there is a nice, flat base for piping frosting on top.

Don’t fret if the tops of the cupcakes appear to be slightly moist.  That’s okay!  Just cover them with your buttercream frosting, and all will be fine.

For best results, look for white cupcake papers from a real baking supply store.  They’ll have the best products, and that is where I buy the papers that I use.

This recipe has been pinned more than one million times by RecipeGirl readers, and the recipe has been made by thousands and thousands of people.

I receive so many happy emails from brides who chose to use this recipe for their wedding.  It’s that good!

White wedding cake

Can you bake a cake with the White Wedding Cake Cupcakes Recipe?

Yes!  This recipe can also be used to make wedding cake.  I made cupcakes for the wedding- plus a mini cake for the bride and groom to take home and keep.

I used the same Wedding Cupcake Buttercream for the cake too.  It pipes beautifully!  See the links below for the Wedding Cake and Wedding Cupcake Buttercream links!

I’ve made larger cakes by doubling the recipe, and I’ve made mini cakes– as pictured.

White Wedding Cupcake frosted with candied pearls on top

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:

White Wedding Cupcake frosted with candied pearls on top
4.75 from 158 votes

White Wedding Cake Cupcakes

This cupcake recipe is a very popular one.  They come out perfect every time, and they are great for special occasions!
Prep: 15 minutes
Cook: 18 minutes
Total: 33 minutes
Servings: 36 cupcakes
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Ingredients

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.

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.

Nutrition

Serving: 1cupcake (no frosting), Calories: 100kcal, Carbohydrates: 18g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 143mg, Potassium: 26mg, Sugar: 10g, Vitamin A: 40IU, Vitamin C: 0.1mg, Calcium: 34mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.75 from 158 votes (33 ratings without comment)

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1,206 Comments

  1. Colleen says:

    Today I made Red Velvet cupcakes following this recipe. They turned out great. I’m just about to make a whipped cream icing for them.

    I used Duncan Hines 18.25 oz mix. It made 32 cupcakes in total. One thing to note: I made the first batch of 24 then tried them and felt they lost a bit of their flavour with the added ingredients. I added a few tablespoons of cocoa powder to the remaining batter, as another commenter suggested, and they turned out more flavourful.

    I will follow this recipe again. Next time I think I will try the white cake mix with a pistachio pudding icing.

    1. Lori Lange says:

      It works best with white cake… but if you get into flavors, you definitely need to figure out some adjusting to make it taste like what it’s intended to taste like. The extra ingreds. can thin the flavors out somewhat.

  2. Nikki says:

    Made these this afternoon. I made the whole batch but put 3/4 of the batter in the freezer for later. I don’t need 36 cupcakes around for the rest of the week! 🙂

    I adore the texture – dense and moist with great flavor. Possibly a smidge too much salt for my taste. I used Betty Crocker French Vanilla Supermoist. I actually forgot to add the oil, but they still turned out great. Next time I’m going to try almond flavoring.

    Definitely a keeper!

  3. Sylvia Davis says:

    I baked these today and OMG I have eaten two already…..They are so awesome – moist and fluffy…….I used the Buttercream frosting recipe supplied and wanted to eat it with a spoon. I also filled mine with a surprise strawberry cream cheese filling. I am fixing these for a bridal shower and hope they like them as much as I do !! I found the 18.25 size box at Kroger………

  4. Magic and Mayhem says:

    I saw this on Pinterest and happily clicked over but was bummed to see it’s made from a box mix. Every time I think I’ll make life easier on myself and use a mix, I can’t help but read the ingredients and I just can’t do it.

    1. Lori Lange says:

      I know… I really would love to try and create one that is entirely from scratch too. This one does happen to turn out so delicious though.

  5. Linda says:

    The Duncan Hines Signature French Vanilla is 18.25 oz and it has an absolute wonderful flavor. Replacing it for the white cake mix.

  6. Copperline says:

    Hi Lori- do you know if plain yogurt, maybe even greek, could be substituted for the sour cream?

    1. Lori Lange says:

      I have not tried it.

  7. T says:

    How would this be , using cake flour ?

    1. Lori Lange says:

      not the same… use AP!

  8. Ramona Woods says:

    I’ve made these several times and they are fantastic! I have a friend who has requested I make these for her daughter’s wedding reception. My question is do these freeze well? I need to make them several days before the wedding, due to time constraints, and then frost them the morning of the wedding. I apologize if this question has been asked and answered, I just didn’t have time to read through all the posts. Thanks in advance!!

    1. Lori Lange says:

      yes, if they are covered tightly they will freeze well!

  9. Sara says:

    Hello! Am very interested in trying this recipe. Is there anyway to figure out how to just make a dozen or so? 36 is a lot! Haha.. I don’t want to waste ingredients.

    1. Lori Lange says:

      not sure! Maybe freeze the rest?

  10. Pam Herda says:

    I made these today as cupcakes using both the vanilla and almond flavorings. Topped them with the wedding buttercream frosting. OMG! I am not a huge cake fan but these were amazing! Honestly, I don’t think I will ever be able to use a simple box mix again! Thank you for posting, amazing!