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.
cool
i think i will work for me
Just made these for a co-workers’ birthday who isn’t a big fan of chocolate. I ended up using a DH 16.25oz white cake mix and following all the other measurements as listed and they turned out AMAZING! I somehow managed to squeeze out 40 cupcakes, took 2 dozen in to work and they had disappeared by noon! Not bad for the first time trying out a recipe. I piped on a strawberry buttercream frosting and finished with halved fresh strawberries on top. I highly recommend this recipe! I’ve already had several requests for other upcoming b-days to make the same cupcakes.
How did you keep the wrapper/liner from turning brown while cooking?
I’m not sure- I didn’t have that problem! I bought liners at a baking supply shop, so perhaps they were better quality?
Thank you for the recipe! I wanted to doctor a box cake and tried this due to all the positive comments. I used this to make a rainbow cake. For those interested, colour payoff is good, total batter = 1.6kg. 8 inch pans, 6 layers of 240g each and 2 cupcakes from excess. Cake is moist but was sticky on top. I live in a high humidity area and didn’t want to overbake the cake. I used betty crocker white cake mix and was short 50ml sour cream (didn’t want to pay $4 for another tub of 200ml) but turned out good.
I made these cupcakes for a friend who was hosting a bridal shower. I had a few extras. So, I took them to another friend who enjoys taste testing my new baking “specials”. She said, quote, “those are like crack for fat girls. My birthday is in September and I want those for my gift.” Thanks for the great recipe! They really do taste 100% from scratch, but are easier, and in my opinion much more moist and tastier!
I tried this recipe out for a trial run for my brothers wedding cake and they loved it. I’m making a 3 tiered wedding cake with 4 layers in each tier. So I’m wondering if I start making these a week ahead of time can I put the layers in the fridge and will they still be moist when I put the frosting on them the night before the wedding?
I’m not sure I’d make the cake layers that far in advance unless you plan to freeze them. I can’t guarantee they will be still be super moist. But out of the freezer they should be!
I have used this recipe on two occasions: once in 2012 for my son and daughter in laws wedding – making 100, and once a month ago for another son and daughter in law’s wedding, this time 346. The recipe is awesome. I baked, put in pans, covered and froze. I thawed overnight and frosted with a cream cheese frosting the next morning. They tasted awesome, even on a 108 degree wedding evening in Phoenix. I have received many, many compliments, and I am not a professional baker…just a mom!
Makes me happy to hear- thanks!
My husband never liked white cake – until now! I took a chance and made these as part of a cupcake buffet for a graduation party (without trying them first!). Everyone LOVED them. Last night, my husband said I need to make them again! Accidentally got the smaller box of cake mix and they were still amazing. Just saw the recipe for the chocolate version and can’t wait to try those too. Love your blog!
Thanks- glad they were a hit with your husband!
Could these cupcakes support a filling? My daughter wants a strawberry filling. I was going to make a filling using fresh strawberries, cornstarch and sugar. If so, would you recommend placing in center of batter prior to baking or piping in center after baking?
I think some have mentioned that they’ve done a filling. I personally would bake first, scoop out center and fill then. Good luck!
I tried these after reading the great comments. My husband asked me not to make again. They were very dense. Not sure what went wrong.