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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Like this? Leave a comment below!
4.75 from 158 votes (33 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




1,211 Comments

  1. Beverly says:

    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!)

    1. Lori Lange says:

      I’ve tried this recipe using homemade cake mixes and I haven’t gotten a good result. Let me know if you do!

  2. Karen says:

    Have you still not received an answer from the cake mix manufacturers about the change in ounces?

    1. Lori Lange says:

      The recipe still works as written with the smaller mix. And no, they never responded 🙁

  3. Jaren (Diary of a Recipe Collector) says:

    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!

  4. Anon says:

    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?

    1. Lori Lange says:

      Real sour cream… the stuff you top potatoes with!

  5. Maddie says:

    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?

    1. Lori Lange says:

      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!

  6. Zoe Farmer says:

    These are wonderful cupcakes and it makes a wonder wedding cake!

  7. Frankie Joyce Head says:

    I just found these….I wanted to know how wel the frosting recipe holds up in the heat. Thanks.

    1. Lori Lange says:

      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.

  8. Christin says:

    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.

  9. Kimmie says:

    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!

  10. Carolyn says:

    Our 35th anniversary is in Oct so thought give this recipe a try. I always read reviews first, this sounds amazing.