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 use this recipe all the time!!! Seriously the best white cake recipe I’ve ever used!!
You are welcome.. Lori, I have an in-home bakery and this is the only recipe I use for all of my cakes and cupcakes! You can use a white cake mix for all flavors, the 1/3 cup does not change the taste of the other flavors.. 🙂
Thank you so much for stating the obvious – which was not obvious to me – DUH! I appreciate your answer – that’s exactly what I’ll do.
If you still want to use the Duncan Hines mixes for this or other brands change to the smaller amounts just take one box of white cake mix and measure out 1/3 cup into small snack size baggies.. Stick them all in a freezer bag and put in freeze.. When you have a box under the 18.25oz size, just take one of the bags out and add it to the recipe.. Much better then adding extra flour as that changes the entire recipe.. 🙂
This is a great idea! Especially if you make these cupcakes often!
All cake mixes now seem to be less than the 18.25. Has anyone tried the recioe with the 15 ounce boxes?
I have an inquiry in to Betty Crocker kitchens, and they are going to test the recipe w/ the new box and get back to me with any proper revisions. Will post here just as soon as I find out!
I don’t know when this question was asked since there are no dates, but I made these using the smaller size mix (Betty Crocker). I used the amounts listed for all other ingredients, and I have to say these cupcakes were amazing. I didn’t get 36, only 30. I don’t think I overfill because I actually weighed each one because I was doing a test run to make a cupcake dress for a bridal shower and I’ll need them all even. Mine were 1.5 oz each,not including the measuring cup weight. Give them a try, you will not be disappointed.
I want to try your recipe, but life at a high altitude (5,000 ft). After reading through all the comments, I didn’t see anything that related to making an adjustment for altitude. Do you know if it will make a difference? If so, any ingredient adjustments needed? Thanks.
I’m sorry… I’m not familiar with high altitude baking at all! Maybe just look on the box and see what they recommend as adjustments?
Seems like all of the national brand cake mixes have downsized, even as small as 15 oz. I add a 1/4 to 1/3 cups of cake flour and they turn out well. Lots of compliments. Three whole eggs instead of 4 egg whites when using other flavors. Yellow cake mix and banana bakery emulsion makes a yummy banana cupcake!
Will you please make adjustments for the smaller cake mixes. I use your recipes to bake cakes for my at home business. My stores no longer sell the 18 oz boxes. Would appreciate so very much!!!
Have you tried using the smaller box with the same ingreds? A few people have just made it as directed with the smaller box and said it turned out just fine. I haven’t tried it yet. I have an email in to my friends at General Mills to see if they will tell me how I can adjust the recipe so it will be the same. Will post here when I hear back!
Hi Lori,
I have made this recipe as cupcakes and they were amazing. Now I want to make the recipe for a sheet cake. Would there be a problem with multiplying this recipe by 3 at one time? (Would I need to alter the recipe at all?) Or would it be better to prepare the batter 3 times, individually? Does this make sense?
Thank you!
I’m not sure! I’ve only made one recipe before. I would think that multiplying it would be fine, as long as it was mixed well. Good luck!
Hello 🙂 Came across ur recipe off of Pinterest and I need to say just amazing ! My daughter has a birthday coming up and wanted to try a white cake I added some with vanilla extract and some with almond and its a toss up both very good! Amazing little cupcakes moist soft and delish Thank-you for sharing