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.
The Duncan Hines Signature brand is still 18.25 ozs. and I use the French Vanilla. Absolutely wonderful!!
Love love love this recipe! Just one question – I accidentally picked up a mix with pudding in it, should I make any adjustments to compensate? It’s a 18.25oz mix at least. Thanks!
I don’t think it will make a difference.
I made these cupcakes for the first time yesterday and they are HEAVEN!! This will definitely be my go to recipe for cupcakes. I couldn’t find any 18.25 oz boxes of mix where I live either, so I used the Betty Crocker 16.25 oz box. I didn’t adjust any of the ingredients and they came out perfect!
good to know! Thanks!
I have looked for 18.25 oz box cake mix and they have all seemed to downsize. Does the added ingredients change with a 15.25 oz box? It is a Pillsbury cake mix. Thank you! 🙂
Read through some of the comments above… some people made the recipe as is with the smaller box (and it turned out just fine), and others bought a second box and added the additional ounces of mix to create 18.25.
Just made this recipe for my stepson’s wedding. They were WONDERFUL! I used 2 french vanilla cake mixes (15 oz. box) and used 1 full box plus enough of the 2nd box to make the 18.25 oz. needed. Received lots of compliments! This will be my “go to” recipe for white cupcakes as well!!
I LOVE this recipe! I love it so much i put a link to it on my cake decorating blog! I hope that was ok! Thank you so much. I love making things taste better than the box mixes. I think the box mixes are pretty dang good but this is GREAT! I made it and got so many compaments from it!
Thanks!
Every time I make this recipie it becomes really thin and watery.. Is there a way to thicken it up?
That doesn’t sound right? What brand cake mix are you using?
I am making these for a wedding as well. I have tested both the white and chocolate , both wonderful. The best I have ever tasted .I am wondering about a coconut recipe for the white cupcakes. Do you think you could substitue coconut milk for the liquid and add also a bit of flaked coconut ? Your help would be greatly appreciated . Thanks again . These are amazing , I hope everyone at the wedding will love them as much as I do !!!
Sounds like a good idea! Probably coconut extract would be good in there too. Let me know if you try it!
I just tried the White Wedding Cake Cupcakes for the first time and OMGosh! They are great! I’ve got the first batch cooling now, the second one in the oven and excited to get the third batch done and cooled so I can start frosting! This is the best cake recipe I dont think I’ll ever use another cake recipe! Thank you so much!
Hi Lori!
I’m trying these cupcakes for the first time this weekend but had a question about the buttercream icing. I wanted to dye it pink – is this a bad idea because there’s so little liquid that goes into it?! I already have food colouring so I was planning to use that, but should I splurge for the Wilton gel icing colours so they won’t water down the icing? HELP PLEASE 🙂
Caty
*definitely* use the gel or paste- do not use the liquid food coloring or it will make it too thin.