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.
How much batter did this recipe make?
I don’t have amounts on batter.
I used this recipe to make 5 different flavors of cupcakes this last week and all the guest loved them. Great recipe, thank you for posting.
Hi Lori! These have been my go to recipe for awhile now. Have even made them for 3 weddings already and another one coming up in June. I’ve also made them at different times of year. I’ve tried many different recipes from other bloggers and nothing else compares. I am having a little problem though. I follow the recipe to a T and cook for 18-20 mins. Although they are incredibly moist, delicious & get rave reviews, I am experiencing a wet stickiness on top of each one. They aren’t like this when they come out of the oven and I let them cool before applying frosting. I’m not quite sure what to do to prevent this. Maybe I’m not letting them cool enough? Is there a rule of thumb for cooling that you go by? Maybe I’m storing them to soon? I’ve even tried different liners: grease proof, foiled & regular liners. Any thoughts you could provide would be great! Thanks for your help!
I’m not sure… Does the sticky on top mess with the frostings ability to stick to the cupcake? What is the problem you’re experiencing?
Wow these are wo a doubt THE best cupcakes. I never thot I cud make such amazing cupcakes. And easy too!
My son said they are like eating a cloud!
TRY THEM!
Just wondering if these can be frozen-(before frosting of course). Thanks!
sure! Just keep them in a covered container, and then defrost and frost!
I am making cupcakes for my daughters college graduation. Looks like I’ve found the recipes. I read through ALL the comments and collected the best ones and will let you know how it goes. I also am going to scale out the cake mix and let you know how much more cake mix to add. Lori thank you so much for taking so much time with all these posts and for the recipes.
Do you know how many cups of batter this is?
no idea!
Hi!
Your cupcakes are beautiful, I am making wedding cupcakes for my cousin April 22nd and she wants them to look like the cupcake in this photo. I saw that you used a Wilton 2D tip but how did you achieve this look? Would it be possible to post a tutorial?
Thanks!
I wish I had time to do that for you right now, but my book is launching next week and I’m buried in craziness! I just sort of wiggled it back and forth to create a ripple.
I made these cupcakes for my granddaughters sweet 16 bday as favors. I used a clear squat size see thru plastic cup. I put a half inch of m and m’s in the bottom then the cupcake, then bagged them in the clear candy bags from ac Moore and closed the bag with the twist ties that you buy with the thank you tag. Guest were given them as they left and I have actually got comments from teenage girls… As an example…those cupcakes were probably the best I ever tasted in all my seventeen years on this planet. Thank you for making me a star cupcake baker!!!
Happy to hear they were such a success!
I used this recipe to celebrate my husband’s and aunts’ birthdays but tweaked it a little bit. Instead of using 1 and 1/3 cups of water, I replaced it with buttermilk and also instead of adding the egg whites straight to the mixture to beat, I actually beat the egg whites separately and then fold it in at the end. The result was a batch of white super soft n moist cupcakes. I love how white it is. Oh and I also added oreo bits inside so the contrast of white and black is just amazing. Thank you for the recipe. Its the best cupcakes I have ever made!