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




1,209 Comments

  1. Sherilynn says:

    I made these cupcakes and they were awesome! My question is though, I want to make some Red Velvet cupcakes, can I use the same recipe just use the DH Red Velvet cake mix?

    1. Lori Lange says:

      @Sherilynn, Sounds like a great idea, but I really can’t tell you if it works because I haven’t tried it. Please come back and let us know if you tried it and it worked!

  2. Lyn says:

    Hi I’m not a professional baker but it’s my grandma’s 80th birthday and wanted to try this and make it for her, can you tell me if you followed the directions on the box cake mix and then added the rest of the other ingredients as well?

    1. Lori Lange says:

      @Lyn, No, don’t use the box directions at all… just use the box with the other ingredients in this recipe & they turn out perfectly. Good luck!

  3. Angela@spinachtiger says:

    Darn it. I wanted something like this for my anniversary. Well, there is always next year. These are so pretty.

  4. Chelsey says:

    Hi There,

    I also use this recipe – amazing and everyone loves it everytime!

    There is only one small changes if you want to make it with chocolate (other than the chocolate cake mix :). Instead of 4 large egg whites you use 3 large whole eggs… and I don’t include the almond in my chocolate recipe.

  5. Amber Luepkes says:

    Can you replace the white cake mix with any boxed cake mix and assume the other ingredients would work well together? I’m thinking about doing chocolate as well.

    1. Lori Lange says:

      Amber- I’ve never tried the recipe with another kind of cake mix, but I don’t think it would make a difference. Let us know if it works out!

  6. Fran says:

    Thanks again for sharing this recipe!!! I, now, use this recipe for all of my white cakes. Everyone loves it, even my husband, who eats very few sweets.

  7. Bertha Andrade says:

    Need recipe for frosting used for cupcakes.

  8. Darani says:

    I made this recipe more than a dozen times now. It’s perfect everytime. Thank you for sharing this wonderful, foolproof recipe. My daughter & her friends always request for the cupcakes after every last performance.

  9. Haley says:

    I made these cupcakes today for my sister’s 24th birthday, they turned out AWESOME and my sister loved them! Thanks for the recipe!

  10. Megan says:

    What type of icing tip was used?