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 have made these a few times and i do love them, but…..sometimes the top of them seem to feel wet or kinda sticky
I just finished making this cupcakes right before I sat down to write this comment. THANK YOU SO MUCH for sharing this recipe. This turned out to be the best cupcakes I have ever made. I used 16.25oz boxed white cake mix, and followed the recipe above. ( Not the direction on the box ). I did not change a thing. I also made the buttercream frosting too. They go so well together ? I think I’ll make this cupcakes over and over again, thank you ????
Just wondering if anyone has tried doing this recipe with a boxed cake that isnt the 18oz. I just saw mine was smaller than that. DARN IT!
Some have tried it with the smaller amount cake mix and have had the same successful results!
I found this recipe last year and made them for my daughters wedding. They were fabulous and so much easier than the complicated recipe I was originally going to use. I popped a white chocolate truffle in the middle of each immediately after removing from the oven and used a white chocolate cream cheese frosting. Everyone raved about them!!! I made many trials and found they stayed moist for many days and froze very well too! I made a small round layer cake for the top of the tower and mini muffins attached on a stick in a vase for a “bouquet” with the same recipe. It is great because it does make a large batch…..I always smile when I see this pin come around over and over!
Happy to hear they have been a success!
I just made these this morning and they are very delish! I’m making cupcakes for a baby shower this weekend, and this is exactly what I had in mind when they said “white cake”…so super moist! Since this was a trial batter, I played around with some flavors with the extra batter…added lemon zest and fresh lemon juice, and baked as mini bundts for my husband. He was in seventh heaven…I think I just found my “go to” Thanks a ton!!!
Hi Lori 🙂 I’m going to use this recipe to make a cake for my son’s birthday. I’m not a baker, at all, haha and I need your help! How far in advance could I make the cake, put your buttercream icing on it & freeze it? Thx in advance!
I’d freeze the cake and add the buttercream just before serving. Maybe up to two weeks if they’re well sealed?
Lovle recipe. I will be making these for a shower. Was wondering which frosting tip you used in the photo shown here?
Please look at this post for details: https://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
Hi there!! I am making cupcakes for a bridal shower and I split this recipe and did half with sour cream and half with plain greek yogurt. They are both delicious, but I have to say that the greek yogurt is the bees knees!! I cannot wait to have the ladies sink their teeth into these! Thanks for the recipe!!
ohhh, good to know!
THANK YOU so much for sharing this phenomenal recipe! I made these exactly as the recipe stated and they were beyond amazing! I made them for a co-worker’s birthday. I added edible glitter to add a little sparkle along with the pearls in honor of the January freeze today!. What a gorgeous display topped only by the flavor! I received many comments, notes, and calls about these cupcakes. so many, I was blushing by the end of the day!
I made this cake for Christmas Eve and it was fabulous. (Added some red sugar sparkles lightly on top with a few peppermint candies for a very cute, but understated design). It truly reminded me of the wedding cakes of my childhood…but I haven’t eaten one like it in years. And the buttercream frosting was rich and luscious. I would make this my go-to recipe for frosting except my little granddaughters found it too rich …..they’ll appreciate it when they get older!