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 can’t wait to try these. I found a couple recipes online to make your own cake mixes! (have not tried those yet, but will because I am sick of being ripped off by commercial companies downsizing portions and charging the same or even more!)
I’ve tried this recipe using homemade cake mixes and I haven’t gotten a good result. Let me know if you do!
Have you still not received an answer from the cake mix manufacturers about the change in ounces?
The recipe still works as written with the smaller mix. And no, they never responded 🙁
I made this recipe for my son’s birthday cake. I made a 13 x 9 version and it is the most moist and delicious cake ever! Great recipe! Everyone loved it!
My family is having an argument, we have always believed that when a recipe called for sour cream we were supposed to use whipping cream that had soured. However, some are doubting this previous belief and believe that it actually calls for real sour cream, the kind you top your potatoes with. So which is it?
Real sour cream… the stuff you top potatoes with!
Has anyone had any luck taking this recipe and removing the box mix and making their own in substitution? I know this is based on a box, but wouldn’t it taste fairly similar if you remove the box and add your own base ingredients? Does anyone have a recipe that they have done this with?
I’ve done just that… fiddled with using a regular white cake recipe and doing the sour cream mix-in, etc. I’ve tried it with many different recipes. I have yet to create a homemade version that turns out just as good though!
These are wonderful cupcakes and it makes a wonder wedding cake!
I just found these….I wanted to know how wel the frosting recipe holds up in the heat. Thanks.
It’s probably not a good one to make if you know it’s going to be quite warm. You can refrigerate ahead of time and then set out, but I wouldn’t let them sit in a sweltering situation.
These were incredible. I made them for girls night in and to suck up to someone we were negotiating with. I am making them again tonight for my sister, neices, mom, a girlfriend and her son… They are going to die of sugar goodness and pleasure! I learned the hard way that you should not leave yourself in a position where you have many leftovers. You WILL wake up in the night thinking of them. Whether or not you have the willpower to stay in the bed is the real question.
Absolutely the best! I made these for a bridal and baby shower same weekend! Everyone just raved about them. I have a wedding coming up for 125 cupcakes and going to use this recipe for chocolate cupcakes! Can’t wait.. Thank you!
Our 35th anniversary is in Oct so thought give this recipe a try. I always read reviews first, this sounds amazing.