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.
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!