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.
These cupcakes are amazing. Truthfully, I am not a box cake kind of girl, but was in a hurry to make something for a fundraiser. Then I decided to “dress them up” and found this recipe in a web search. Long story short – they won the contest. There is a well-known cupcake bakery in the Mid-Atlantic city where I work, and everyone said these cupcakes were better than this Cupcake Wars winner offerings. These comments weren’t made to me – just the hosts of the fundraiser, so no pressure to be kind 🙂 I didn’t notice the number of ounces on the box – it was Duncan Hines Classic White. Made the recipe just as directed.Made 18 cupcakes. Baked for 18 minutes and they were absolute perfection. Looking forward to trying it with other cake flavors.
awesome news!
Hi Lori ~
First of all, wanna letcha know that, although I love to bake/cook/feed people (& myself, of course!) I don’t think I’ve ever commented on a recipe, but hafta do that now: this is the. best. recipe. EVER! I wanted to do something different for daughter’s birthday 2 years ago, & stumbled across this…. figured I needed to test it out before the soiree… big mistake! I believe between my family & my best friend’s (she’s my cupcake connoisseur), we went through a couple of batches! Needless to say it’s been a major hit & I’ve made these & the cake version numerous times since; FYI I actually made this into a thin layer cake w/ raspberry filling also once: YUMMY!
So, rambling’s done & here’s my question; one of dear hubby’s only holiday baking requests is cake balls… have you ever made this into that & what icing did you use, if so? Seems a bit labor intensive to do the buttercream icing, in addition to making the cake… thoughts??
Thanks so much & Joyeaux Noel, Y’all!
These cupcakes are great for cupcakes.. but if I were going to make cake balls or cake pops, I’d just go with making a regular mix. I don’t think there’s any need to make anything special for cake balls since they flavor of them tends to take on whatever you mix them with. That’s my two cents!
What about using a cram cheese frosting on these, I don’t like buttercream?
sure!
These cake mix companies are making a fortune off us. They reduced the size of their mixes, so we’re having to buy two cake mixes instead of one to accommodate our recipes. A lot of brands are doing that now and still charging us the same price. This is turning into a sad country.
I know- it’s a bummer. Some people have said that they’ve still made this recipe as written with the smaller size mix and it still comes out great. Another commenter had this to say: I could only find the 15.25 oz boxes of cake mix, but was intent on trying out this recipe. Instead of reducing the liquids, I just used a heaping cup of flour instead of one cup, put in a little over a cup of sugar to offset the extra flour, and added in a tsp of baking powder. The cupcakes turned out great.
Hi, i could only get the 16.25oz/461g this is about 45 grams less than your recipe…what could i use to substitute this missing 45g? i really want this to work. What do you recommend? Thank you Lisa UK xx
I’d purchase another mix and add the extra amount to the mix to create what you need.
Hi Lori! I love how you piped the icing on this cupcake – can you give some tips on how you did that and what piping tip you used?
Thank you!!!
Check out comments below for similar questions, and see this post too! https://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
Here in india i found betty crockers 250gms vanilla cake mix. Thats approximately 8.8 oz. how do i change the quantities for the rest accordingly. Reading the above rave reviews i really cant wait to try this !
I’d buy multiple cake mixes to add up to the amount of ounces called for in the recipe.
Cuocakes were incredible. Normally I would never use a boxed mix, but these tasted like they were made from scratch. They were devoured at my tailgate party! I will definitely make again.
These were delicious! They were so moist. I made some for my daughter’s birthday party and we had leftovers that we were still eating a week later and they still were moist! So impressed! I colored the frosting pink and it worked amazing. The piping went on perfect and they looked super cute! Thanks for the recipe!
I have made them twice, love this recipe, thank-you so much! This evening I made them with choc cake mix, and realized I had no sour cream, so I used plain greek yogurt, came out great.