Hey, y'all! I've always loved ordering a wedding cupcake when visiting a cupcake bakery. With my recipe for White Wedding Cupcakes in-hand, you can make bakery-quality cupcakes at home! I hope y'all love these as much as I do.
White Wedding Cupcakes
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Ingredients: White Wedding Cupcakes
For The Cupcakes
- 1 box white cake mix (15.25 ounces)
- 1 c. all-purpose flour, sifted
- 1 c. granulated sugar
- ¾ tsp. salt
- 1 ⅓ c. water
- 1 c. sour cream
- 4 large egg whites
- 2 tbsp. vegetable oil
- 1 tsp. vanilla extract
For The Buttercream Frosting
- 1 c. unsalted butter, room temperature (2 sticks)
- 3 c. powdered sugar
- 1 tsp. vanilla extract
- 2 tbsp. heavy whipping cream
How to Make White Wedding Cupcakes
For The Cupcakes
- Preheat oven to 325F. Line 36 wells of muffin pans with cupcake liners; set aside.
- In a large mixing bowl, whisk together the dry cake mix, flour, sugar, and salt.
- Add the water, sour cream, egg whites, vegetable oil, and vanilla. Beat the mixture with an electric mixer on low speed just until the ingredients are combined.
- Scoop the cake batter into the prepared muffin pans, filling each to about ¾ full.
- Bake the cupcakes at 325F for 18 minutes until a toothpick inserted into the center comes out clean.
- Cool in the pan for 2-3 minutes, then transfer to a wire cooling rack to come to room temperature before frosting.
For The Buttercream Frosting
- In a large mixing bowl, beat the butter with an electric mixer on medium speed until smooth.
- Beat in the powdered sugar on low speed 1 cup at a time until combined.
- Add the vanilla extract and heavy cream then beat until light and fluffy.
- Spread or pipe the frosting onto the completely cooled cupcakes and decorate with sprinkles if desired.
Pro Tips For Making This Recipe
- Cake flour can be used instead of all-purpose.
- For a more traditional “wedding cake” flavor, add ¼ teaspoon almond extract. Now, that may not seem like much, but almond extract is very strong and the idea is just to add a hint of the flavor that doesn’t overpower the vanilla.
- It’s best to use full-fat sour cream. Plain Greek yogurt could be used instead, though sour cream works better.
Frequently Asked Questions
Yes, you can substitute cake flour for all-purpose to achieve a lighter texture. Experiment and find what suits your taste best.
To achieve a classic wedding cake flavor, add ¼ teaspoon almond extract. It provides a subtle almond hint without overpowering the vanilla.
Absolutely! Prepare the buttercream frosting in advance, store it in the refrigerator, and bring it to room temperature before spreading or piping onto the cupcakes.
Keep leftover cupcakes in an airtight container, refrigerated, for up to five days. Bring them to room temperature before serving for the best taste.
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Recipe: White Wedding Cupcakes
White Wedding Cupcakes
Ingredients
For the Cupcakes
- 1 box white cake mix 15.25 ounces
- 1 c. all-purpose flour sifted
- 1 c. granulated sugar
- ¾ tsp. salt
- 1 ⅓ c. water
- 1 c. sour cream
- 4 large egg whites
- 2 tbsp. vegetable oil
- 1 tsp. vanilla extract
For The Buttercream Frosting
- 1 c. unsalted butter room temperature (two sticks)
- 3 c. powdered sugar
- 1 tsp. vanilla extract
- 2 tbsp. heavy whipping cream
Instructions
For the Cupcakes
- Preheat oven to 325F. Line 36 wells of muffin pans with cupcake liners; set aside.
- In a large mixing bowl, whisk together the dry cake mix, flour, sugar, and salt.
- Add the water, sour cream, egg whites, vegetable oil, and vanilla. Beat the mixture with an electric mixer on low speed just until the ingredients are combined.
- Scoop the cake batter into the prepared muffin pans, filling each to about ¾ full.
- Bake the cupcakes at 325F for 18 minutes until a toothpick inserted into the center comes out clean.
- Cool in the pan for 2-3 minutes, then transfer to a wire cooling rack to come to room temperature before frosting.
For The Buttercream Frosting
- In a large mixing bowl, beat the butter with anelectric mixer on medium speed until smooth.
- Beat in the powdered sugar on low speed 1 cup ata time until combined.
- Add the vanilla extract and heavy cream thenbeat until light and fluffy.
- Spread or pipe the frosting onto the completelycooled cupcakes and decorate with sprinkles if desired.
Notes
- Cake flour can be used instead of all-purpose.
- For a more traditional “wedding cake” flavor, add ¼ teaspoon almond extract. Now, that may not seem like much, but almond extract is very strong and the idea is just to add a hint of the flavor that doesn’t overpower the vanilla.
- It’s best to use full-fat sour cream. Plain Greek yogurt could be used instead, though sour cream works better.
- Keep leftover cupcakes in an airtight food storage container and refrigerate for up to five days. Bring to room temperature before serving.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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Gloria
The perfect celebration cupcake. I love the simplicity of the decorations. So much easier to serve than cake.
norascupofcoffee
These cupcakes are gorgeous and delicious! And luckily you don't have to get married to make them! So good! Thank you!
Jacqueline Debono
These are the prettiest cupcakes ever! Plus they taste so good and aren't that difficult to make. Super recipe!
Lathiya
The white cupcakes look so dreamy and delicious. The inside of the cupcake is so spongy and airy. Loved it.