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 have made this recipe for a few years now. I always get great comments for it. I’ve made the cake version more than the cupcakes, but both are great. I follow the recipe as written, which is rare for me. If you want a denser cake tap the pan a couple times before baking. Without tapping it leaves it really airy. Both are wonderful. It freezes great.
great tips- thank you!
I have noticed on many doctored up cake mix, they recommend using milk instead of water. Would you recommend doing this on your recipe?
I have only made this recipe as written…
Hi, I am making these for a friends wedding. However there are 300 people. How do I scale your recipe for that many people?
This recipe makes 36 cupcakes.
Do the egg whites have to be beaten stiff first
no
I love white wedding cake and it’s very rare to have at a wedding now-a-days, so this will be a fantastic addition to my niece’s graduation party! Thank you!
I’m making cupcakes for a Bridal Shower. Want to know if I can add 3 to 4 tablespoons of-champagne for flavoring and remove that same amount from the liquid.
I’m not sure…
I love to bake, but I’m not a cupcake or cake maker. Made this recipe for a cake instead of cupcakes, froze the two cakes, then sliced them in half to make a 4 layer cake. I made your buttercream frosting and alternated it, beginning with putting raspberry jam on the first layer, frosting on the second, raspberry on the third, then frosting on the top. I then scraped the sides to make it look like a naked wedding cake for a bridal shower! It was the best cake I ever had, and I got so many compliments!
I had been nervous because I didn’t get to make a practice cake or even taste it ahead of time! Now only 4 days later, I will bake another one for my family to enjoy! THE BEST!!
Happy to hear!
Hi I was wondering if I could
make a cake out of this recipe? I love the white cupcakes – they are awesome. I need a recipe for a marble cake for a wedding- I was wondering if I could use this recipe and just remove 1 cup and add some chocolate to it.
Thanks for you input!
Sandy
Yes! https://www.recipegirl.com/2007/03/16/white-wedding-cake/
I have used this cake recipe several times since I found it about 6 months ago. It is ALWAYS well complimented. Everyone loves this. If I make cupcakes for anyone, my sister talks them into getting these. I have added the zest of a lemon and juice of half the lemon to make a delightful lemon cupcake (topped with blackberry buttercream), and right now I am making strawberry cupcakes for my son’s 6th birthday. I tried a different strawberry cupcake recipe earlier today and they came out as a strawberry muffin. Tasty but not a cupcake. So I came back to this recipe and added chopped up strawberries and they are baking as I type. (I’m guessing for a stronger strawberry flavor, I should have added some strawberry extract, but I didn’t have it on hand.)
This cake is always moist, tender, slightly on the more dense side, but not too dense and super flavorful. Thank you for the go-to recipe!
So glad you have had success with it! I find that it’s tough to make a good strawberry cupcake. The texture usually turns out too dense!
Just wondering if you could give a little more detailed instructions on how you did your funky swirl? I looked at the link but you only mention what tip you used and not how you did the swirl, thanks!
Honestly, it has been so long since I made these that I really don’t remember the details of how I did the swirl. My suggestion would be to practice with the tip on some cardboard. I just swirled it around– nothing super special!