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 made these today with the buttercream frosting. I added the extra cake mix. I added almond and made them with the buttercream frosting. I had zero trouble with these and scored rave reviews from my coworkers. This recipe is going into my vault. Thanks!
Ingredient 1: A box of cake mix…are you kidding me?
I know- it’s crazy. I gave the bride I originally made these for- 4 choices of cupcakes. She and a whole bunch of others taste-tested, and this one was by far the big winner. (and the others I gave her to test were all very good, homemade cupcake recipes!) It just works.
Hi I was looking between ur wedding cake and cupcake rec. I noticed in the cupcake one you say its better to have an 18.75 mix. It doesn’t say that in the cake rec.? If making the cake should I make sure to have a 18.75 cake mix? Thanks
One I changed and the other I did not. I have had people try the recipe using the new size box mix as the recipe reads without making any changes and they’ve had success with it. So I wouldn’t worry too much about the slight change in weight.
Would this recipe be good to make a stacked cake with fondant? Thanks!
I am not experienced at all with fondant, so I have no idea.
I have made these so many times. They always turn out great and get rave reviews. I also like that it makes about 3 dozen each time. Thanks for sharing.
Hi, I would love to make these cupcakes.. Any tips for someone who isn’t a big baker and is hosting a shower for my friend I am the maid of honor and would like to make them special for her.i live In New Orleans, La if you know of any places where I can get decorative edible glitter or beads on top of them.
Thanks
Check out baking supply stores! or online too.
I made these for tonight’s New Years shin-dig and they seem to be a success! Most say they’re delicious while one says it’s pretty rich. Personally, I thought they taste good but are too sticky.
I’ve made the icing recipe before with great luck and loved it, but this time I messed it up. =( too much butter, thankfully I had a tub of frosting in the cupboard!
Thank you for your recipes!
I tried these and I had an issue with the bottom of my cupcakes getting to brown. I placed an extra pan on the bottom and they turned out a little better.
Hello!
Did you make your on icing? Can you tell me what you used if you did? I can’t wait to make these!!
https://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/
I made these this weekend…they are awesome!!! I also used your recipe for wedding cake buttercream…which also turned out perfectly. My thirteen year old daughter used Christmas cupcake liners and decorations and is giving them out to her friends – she’s very excited about how great they look and taste. I have always used basic boxed cake mix…NEVER again!