White Wedding Cake Cupcakes

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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
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4.89 from 69 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 Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 36 cupcakes
Calories 100kcal
Course Dessert
Cuisine American
Keyword cupcakes, wedding, white wedding cake cupcakes, white wedding cupcakes


  • 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


  • 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.




  • 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.


Serving: 1cupcake (no frosting) | Calories: 100kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 143mg | Potassium: 26mg | Fiber: 0g | Sugar: 10g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.4mg
More Cupcake Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Glenna Hageman wrote:

    Do you have a good wedding cupcake frosting recipe? I have tried several and still not hitting the mark! Thanks

  • Amy wrote:

    I absolutely love this recipe and have made it many times. Has anyone made it using lemon cake mix. I want to make a lemon cake for my Dad.

  • Pam Crawford wrote:

    A couple of questions before I get started – can you use whole eggs (yolk and whites) rather than just the egg whites?

    I have another cupcake recipe that uses a block of cream cheese instead of sour cream – do you think that would work as well? Looking forward to trying these as I have a box of white cake mix in the pantry!

    • Lori Lange wrote:

      Yes, on the eggs. I’m not sure of cream cheese– haven’t tried that!

  • Connie West wrote:

    What is the advantage of using a doctored-up cake mix recipe over one from scratch, or is there one??

    • Lori Lange wrote:

      Just easier for some. Surprisingly, it turns out great!

  • Juju wrote:

    Needed a “shelter in place” activity during social distancing. I am not a great cook. These were amazing, easy and impressive. Do not fear the sour cream. You can’t taste it but it must bring out the expective flavor of white wedding cake. Going to drop off at doorsteps of grandmas, an aunt, and best friend!

    • Lori Lange wrote:

      Happy to hear!

  • Beth wrote:

    Do you use 1 ice cream scoop Per cupcake? I couldn’t get the funky look with the 2d tip. Any tips?

    • Lori Lange wrote:

      I usually fill the cupcake tins 3/4 full. The piping just takes practice to get what you want!

  • Jennifer Shrum wrote:

    Lori, I have made this cupcake recipe numerous times and I LOVE it. It is my go to cupcake recipe. I have a friend who loves lemon and I was wondering if I could just add lemon flavoring instead of the vanilla? Or would you add both?

  • Deatra wrote:

    I made a yellow cake same ingredients but I had to cook it for 55 minutes. Is that normal?

    • Lori Lange wrote:

      No, that seems like a very long time for cupcakes!

  • Melinda wrote:

    Hi I was wondering if I can leave out the sour cream I don’t like sour cream

    • Lori Lange wrote:

      You can’t leave it out, but you should probably be able to use Greek nonfat yogurt instead.

  • Maureen wrote:

    Can I use yogurt instead of sour cream?

    • Lori Lange wrote:

      I haven’t tried it myself, but I think others have tried using yogurt with success.

  • Michelle wrote:

    This is my go-to cupcake recipe…regardless of what flavor the box cake mix is. Great every time!

  • Becky wrote:

    This recipe is awesome! Very moist and delicious!

  • Patty Good wrote:

    This has become my go-to recipe for vanilla cupcakes whether it’s for weddings or other occasions. Love ir!

  • Lauren wrote:

    Delicious! I made with your buttercream frosting. Thanks for sharing!

  • Rhiana wrote:

    Best cupcake recipe ever! I use it all the time! Best butter cream frosting! Get compliments all the time! Thank you

  • Kimberly wrote:

    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.

    • Lori Lange wrote:

      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!

  • Shawnyk wrote:

    I only have a yellow cake mix. Understanding the cupcakes won’t be white, would this recipe still work?

    • Lori Lange wrote:

      Should be fine!

  • Shawnyk wrote:

    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.

  • Andrea wrote:

    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.

  • Valerie Newman wrote:

    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!