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
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I grabbed a box of Pillsbury cake mix today without checking the ounces since I read on here that they haven’t reduced their size…and then when I got home and double-checked, I realized that Pillsbury has decreased their cake boxes to 15.25! I hope everything still works out the same!
What!? That’s awful that different brands are messing with the sizes. Someone else left a comment that they used the smaller box and it turned out just as good. let me know!
Do you have a yellow cake recipe that is as moist as this white cake recipe? This is my favorite white cake, and I have been looking for a great yellow cake recipe by adding to the box.
You should be able to use the same method here with a yellow boxed cake mix!
Thank you so much for this recipe! Both your cake and buttercream are my “go to” recipes from now on! Both are perfect! I have used this recipe for both a cake and cupcakes several times over the past few months and each time I get excited about just how good they are! They always get rave reviews! I would like to address some of the questions about using another flavor cake mix with this recipe. I made cupcakes yesterday for my husbands birthday and needed more than just the 24 that a box would make. (When I make cupcakes, the whole neighborhood knows so I like to share!) I knew I could follow your recipe and it would yield 36 cuppys, BUT, he wanted chocolate. So, I substituted a German Chocolate cake mix into your recipe and as I was mixing and saw the weak chocolate color, it occured to me: “Your diluting the chocolate flavor that’s in the cake mix by adding these extra ingredients.” 🙂 So, I added a couple of heaping teaspoons of cocoa and once I spooned the batter in the liners, I sprinkled 4 or 5 semi-sweet chocolate chips on top before baking and they were PERFECT! I was not surprised. As many times as I have used this recipe, it hasn’t failed me yet! Again, thank you for such flawless recipes! I am definetly inspired to experiment with other flavors in the future!
Great tip- thank you!
great tip!
This recipe makes such moist cupcakes, everyone loves them and ask if they are home made. would you say they are home made from scratch? do you know what is in a box mix? i’m trying to find a recipe that is this good but from scratch.
It would definitely be great to find a recipe that is just as good and is homemade. Here’s a recipe I love for a cake with a lemon scent. You could easily leave out the lemon and add vanilla instead. I wonder if it would make great, moist cupcakes? I’ll have to try it sometime: https://www.recipegirl.com/2008/08/13/perfect-party-cake/
Just made my first batch…FABULOUS! I used the Duncan Hines white cake mix with 16oz and it turned out fine, no adjustments. I did have to bake them longer, approx. 25 minutes.
Thank you for the only white cake recipe I will ever use again! Found you on pinterest and made a beautiful blue and white cake with this recipe!
I made this cupcakes earlier this year for a wedding and they are the best cupcakes I have ever made. They had raving reviews. I was wondering if you have ever tried changing them up by adding a filler like a curd or gnocchi? I have a bride who has requested this and I don’t want to mess up this beautiful recipe of yours.
I haven’t, but I don’t see why you couldn’t do that. Give it a try!
Hi Lori
Have you tried this recipe using cake flour instead of all purpose? If so were there results the same? Thank You.
I haven’t tried cake flour.
We love this recipe as do all our friends and family . We now get request for this recipe from everyone Thank you
Has anyone tried making a strawberry cake with this recipe using fresh strawberry purée? Should I cut back on the eggs or sour cream so that it’s not to runny?
I haven’t tried it. I have a fabulous strawberry cupcake recipe though- https://www.recipegirl.com/2007/05/25/pink-strawberry-cupcakes/