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.
Gonna try these with funfetti mix tonight. Will let you know how it works!! (Because, lets face it, funfetti is the best) 🙂
I agree- big funfetti/sprinkles fan here!
Have you tried these as mini cupcakes? Do you think there would be a difference in the process or end result (other than baking time)? Should I still bake at 325? I’m making them for my daughter’s birthday party this weekend. Thanks for sharing!
I think they’d probably work just fine as mini-cupcakes. Just adjust the time accordingly!
All I can say is THANK YOU VERY MUCH!!! These cupcakes and your buttercream icing were absolutely delicious. They will be my “go to” for any occasion. Just wonderful…..thanks for sharing your recipe and for making me a great “cupcake baker”.
They were the fluffiest cupcakes I have ever eaten, and it was my first time baking cupcakes too! Thanks for the recipe!!!
Great recipe! Great buttercream! If piping, I’d suggest doubling recipe. I barely had enough for 2 dozen, but was able to quickly whip up some more!
Thank you for sharing!
I made this recipe and my cupcakes were not browned on top at all but were done according to cake test. Should they be white on top? I tried leaving a batch in until they did brown on top and they were tough. Just wondering if there is a problem with my stove as I noticed this recipe seemed to turn out perfectly for everyone else.
If they test done in your oven, it does not matter what color they turn out on top. It could just be a matter of how different ovens bake differently.
I am planning on using this on in a large cake pan and am needing to know how many cups of batter this will make so I can figure out how many recipes I need… any idea other than making it in advance and measuring it?
Thanks!
The recipe makes 36 cupcakes, so it’s like making a cake and a half (3 9-inch rounds). Hope that helps!
How many cupcakes to these make? I really want to make them but don’t want tons regular sized cupcakes or huge cupcakes. But they look awesome and hope I can make them sometime!
the recipe makes 36 regular-sized cupcakes.
I am wanting to try this recipe as a cake. Would I still bake at 325? Forgive me if this has already been addressed, I read through all the comments, but I am very tired. 🙂 Thank you!
Here it is as a white wedding cake: https://www.recipegirl.com/2007/03/16/white-wedding-cake/
Really want to make these for my daughter’s wedding and will do a trial run but will need to make and freeze. I have no idea how to freeze – what kind of containers? Is there a correct way to thaw so they taste fresh? Should they be completely thawed before frosting with the butter creme frosting. Would they be ok if frosted the night before wedding? Then again, what is the best way to store in frig once frosted and is there a special way to transport to wedding site? Really appreciate help as this is a great way to help with budget!
Freezing ahead… I’d put them in the freezer and let them get frozen, then take them out and wrap them individually in plastic wrap. If you have room in your refrigerator, I’d thaw the night before at room temp, frost them and then store them in the fridge overnight. Best to pick up some boxes from a baking supply store so you can transport them 2 dozen to a box. Do a test run on all of this to see if it meets your standards for staying fresh! Good luck!