These White Wedding Cupcakes start with a high-quality boxed cake mix, baking into a pale, fine crumb with a vanilla scent that lingers as they cool on the rack. Sour cream keeps the batter moist, while the extra flour and sugar give these white cupcakes a sturdier, bakery-style texture that holds its shape under a swoop of buttercream frosting.
I like them for showers, receptions, birthdays, and any table that needs a neat row of party cupcakes. Serve them at room temperature, when the crumb is soft and the frosting softens just enough.
Tools & Equipment
Here is a list of some of the items you’ll need to create these homemade white cupcakes. I’ve put in a few Amazon affiliate links so you can see what we use here and/or recommend. (We make a little bit of money when you buy something at the link, but it doesn’t cost you any extra.)
A large mixing bowl (stainless steel with grippy bottom)
A whisk (I learned the hard way coated whisks will eventually disintegrate; I’m still searching for a solid non-scratching whisk, if you’ve used one, let me know)
An electric stand mixer (classic KitchenAid or hand mixer by Hamilton Beach)
Muffin pan (OXO…not the cheapest but it’s a nice, heavy 12-cup ceramic)
Cupcake liners
A scoop or spoon for portioning batter
A wire cooling rack
A piping bag or offset spatula for frosting (here’s a 4-pack of small-to-large offset spatulas with extra scrapers)
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Steps + Photos to make this recipe for White Wedding Cupcakes
Step 1: Preheat the oven to 325F and line 36 wells of muffin pans with cupcake liners. This lower baking temperature helps the cupcake recipe rise gently and keeps the tops pale and even, which is especially useful for wedding dessert tables and other dressed-up occasions.
Step 2: Ignore the directions on the cake mix box and use these directions instead: In a large mixing bowl, whisk together 1 box (15.25 oz) white cake mix, 1 c sifted all-purpose flour, 1 c granulated sugar, and ¾ t salt. Mixing the dry ingredients first helps the batter come together smoothly and gives these homemade cupcakes a more even crumb.
Step 3: Add 1 1/3 c water, 1 c sour cream, 4 large egg whites, 2 T vegetable oil, and 1 t vanilla extract. Beat with a sturdy whisk or electric mixer on low speed just until combined. The batter should look thick, pale, and smooth. Overbeating can toughen the crumb, so I stop as soon as the flour disappears.
Step 4: Scoop the batter into the lined muffin pans, filling each about ¾ full. This leaves enough room for the cupcakes to rise without spilling over, which is key when you want clean, neat bridal shower cupcakes.
Step 5: Bake at 325F for 18 minutes, or until a toothpick inserted into the center comes out clean. The tops should look set and lightly spring back when touched. As they bake, the kitchen picks up the sweet smell of vanilla and warm cake. Cool in the pan for 3 minutes; then remove to a wire rack.
Step 6: To make the frosting: In a large mixing bowl, beat 1 c (2 sticks) unsalted butter, at room temperature, on medium speed until smooth. Starting on low speed, add 1 cup of powdered sugar at a time, incorporating until you’ve used all 3 cups. Add 1 t vanilla extract and 2 T heavy whipping cream, then beat until light and fluffy.
Step 7: Spread or pipe the frosting onto the cooled cupcakes and decorate with pearl sugar, nonpareils, or sprinkles if desired. Once frosted, these celebration cupcakes, classic cupcakes, and easy wedding cupcakes look polished enough for a dessert display but simple enough for an everyday bake.
Tips for Success
- Ignore the directions on the back of the cake mix box; we are starting from scratch and the dry cake mix is just one of the ingredients.
- Use full-fat sour cream for the richest texture; the crumb stays tender and moist. Plain full-fat Greek yogurt could be used instead of sour cream.
- Beat the batter only until combined so the cupcakes stay soft instead of tight or rubbery.
- Fill each liner about ¾ full for even, rounded tops.
- Cake flour can be used instead of all-purpose flour.
- For a more traditional wedding cake flavor, add ¼ teaspoon almond extract (Nielsen Massey makes good quality extracts; affiliate link). It is strong, so even that small amount will add a lovely almond flavor.
- Cool the cupcakes completely before frosting. If you’re in a hurry, plate five or six cupcakes at a time, uncovered, and slide the plate into the freezer for 10 minutes.
- Keep leftover cupcakes in an airtight food storage container and refrigerate for up to five days. Bring to room temperature before serving.
- One note to keep in mind: the recipe calls for frosting all 36 cupcakes with this batch of buttercream. That works best with a modest spread or pipe. For taller bakery-style swirls, you may need more frosting.
- The cupcakes can be frozen, without the frosting, for up to three months.
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White Wedding Cupcakes
Ingredients
For the cupcakes:
- 1 box 15.25 oz white cake mix
- 1 c all-purpose flour sifted
- 1 c granulated sugar
- ¾ t salt
- 1 1/3 c water
- 1 c sour cream
- 4 large egg whites
- 2 T vegetable oil
- 1 t vanilla extract
For the buttercream frosting:
- 1 c 2 sticks unsalted butter, at room temperature
- 3 c powdered sugar
- 1 t vanilla extract
- 2 t heavy whipping cream
Instructions
- Preheat oven to 325F. This recipe makes about 36 cupcakes when filled ¾ with batter. Prepare the pans with the cupcake liners. Be sure all of your butter is soft (but not melted).
- Sift the flour and cake mix into a large mixing bowl, then whisk in the sugar and salt.
- Add the water, sour cream, egg whites, vegetable oil, and vanilla. Beat with an electric mixer on low speed just until combined.
- Scoop the batter into the prepared muffin pans, filling each about ¾ full.
- Bake at 325F for 18 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 2 to 3 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting, in a large mixing bowl, beat the 2 sticks of softened butter with an electric mixer on medium speed until smooth.
- Beat in the powdered sugar on low speed, 1 c at a time, until combined.
- Add the vanilla extract and heavy whipping cream, then beat until light and fluffy.
- Spread or pipe the frosting onto the completely cooled cupcakes and decorate with sixlets, sprinkles or nonpareils, if desired.
Nutrition
The bottom line
These white cake mix cupcakes deliver the look and flavor people expect from a wedding cake cupcake: a pale crumb, classic vanilla flavor, and a soft interior that stays structured enough for frosting. I like this recipe because it leans on a boxed mix for reliability, then builds in extra flour, sugar, and sour cream for a more finished texture and flavor. For showers, receptions, birthdays, or a polished dessert table idea, these doctored cupcakes fill the bill. Pair them with a pretty bowl of berries alongside hot coffee or tea.
Want more cupcake recipes? You’ll go head-over-heels for these Beachy Cupcakes made with graham cracker crumbs, Teddy Grahams and blue icing! Or how about our Monster Cupcakes, an easy recipe for kids to help. Plus these Cinnamon Cupcakes with Cinnamon Buttercream are great any time of year.
