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 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.