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.
They were good, but I feel like they turned out really dense. I used smaller cake mixes, so that was probably part of the problem. I was rushed when I was making them, so I may have botched the cooking time a bit as well.
I’ll probably try again, but I might adjust it a bit.
Where can I get the recipe for the icing?
the link to the icing is in the introduction to the recipe “Wedding Cupcake Buttercream.” Just click on that link and it will take you to the recipe.
This recipe sounds great! Just a couple questions..
-Does this recipe work well for a cake – or should baking powder be added for rising? (although you end up leveling the top so, I guess that does not matter..)
– If I wanted to use this recipe to make an actual cake – do you know about how long to bake for if I was doing 2, 10″ cakes and 2, 6″ ?? Do you think I would need to double or triple the recipe?
Thank you!!!
Here’s information on making it into a cake: https://www.recipegirl.com/2007/03/16/white-wedding-cake/
This recipe is amazing! Instead of using 1 cup of flour I used a half cup and then a half cup of vanilla pudding mix. And instead of using 1 cup of sour cream I used a half cup and then a quarter cup whole milk and a quarter cup heaving whipping cream. It was pretty amazing!
Hi, can i substitute the sour cream with yogurt?
I have not tried it, but let me know if you do!
This is a excellent recipe for special occasions. I made these cupcakes for my co-worker’s two days ago and they all fall in love with how good they taste. Let me not forget my daughter loved them so she asked me if I would make her some today and I did. Me and my daughter loves this recipe.
One of the best cupcakes I’ve ever tasted. Absolutely delicious!
I used this recipe to bake a 3 tier, double layer cake for my in-laws 50th anniversary.
It was a huge success!!! For those who do not like an overpowering, over sweet frosting, try this.. Prepare 2 small boxes (3.3 oz.) white chocolate instant pudding with half the milk that is called for (1 cup per box for a total of 2 cups.) I’ve found nothing compares to Jell-O brand. Chill in refrigerator for at least 15 minutes. Make Fresh whipped cream: 1 1/2 cups heavy cream whipped until soft peaks form. Add 1/2 cup confectioners sugar and beat until stiff peaks form.
Fold the whipped cream into the pudding. Do not over mix! This is the lightest most delicious frosting you will ever put your lips on. I use this type of frosting almost exclusively. Try different flavors of pudding for added variety. The banana pudding goes very well with chocolate cake. Enjoy!
I made these cupcakes and while they taste good, they didn’t rise at all. Is there a way to make them fluffier? Should I have beaten longer? Or should I just fill the muffin tins all the way to the top next time? (I filled them about 3/4 using an ice cream scoop.
Yeah, I’d say they maybe rise a little… but you definitely want them to be flat on top. If they didn’t rise much for you then it would be okay to fill them up a little more.
I am testing out this recipe for my daughter’s wedding. I made the white cupcakes exactly as written (which is hard for me as I view most recipes as more of a suggestion of how to make something) due to all the rave reviews. They turned out perfectly; not domed, moist and fluffy. I had to cook mine a little longer (maybe 22-25 minutes), which is not unusual – all ovens are different, pans are different, etc. The cupcakes are excellent!
I needed/ wanted to do chocolate cupcakes with the same attributes as the white. I followed the recipe mostly, except adding 3/4 cup cocoa to the dry ingredients, and using two whole eggs and two of the leftover egg yolks from the white cupcakes. The amount of cocoa I used seemed an average amount based on several other recipes I have on hand. Wow, is all I can say! The chocolate turned out to be the BOMB!
I am not a cake person really, but I do like these. Thanks for a great recipe and blog.
awesome- thank you!
I have a Wilton cake decorator that is the tube with a plunger and am trying to find information on how best to use it. Any advice?
I’m not familiar with that so I don’t know.