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White Wedding Cupcakes 

You don’t have to be planning the wedding of the century to enjoy these beautiful and delicious white wedding cupcakes. Topped with rich and creamy buttercream, these picture-perfect cupcakes are delicious, moist and perfect for any occasion.

White Wedding Cupcakes with Buttercream Frosting on a cooling rack.

Weddings are expensive. It’s just a fact, it seems. That’s why I love trends that make having a Pinterest-worth wedding just a little more accessible—like baking your own desserts and serving smaller desserts like cupcakes rather than a full blown tiered cake.

These white wedding cupcakes make it easy. They are a super easy go-to recipe to put together, building the base off of a box mix, they are light and moist and still look picture perfect with the most delicious buttercream on top. They are perfect for bridal showers, baby showers, or a wedding reception. You could even make and freeze them ahead of time and frost down the road.

Of course you don’t have to be getting married or hosting a baby shower to enjoy these cupcakes either. If you adore the flavor of white wedding cake, these are the best cupcakes to help fill that craving any night! 

This easy White Wedding Cupcakes Recipe comes out perfectly fluffy, perfectly moist, perfectly delicious and perfectly easy to put together. What’s not to love?

Why Make This Recipe

White wedding cupcakes on a baking tray.
  1. Easy Cupcake Recipe: Making cake from scratch can feel incredibly daunting, especially when the recipe calls for special tools or techniques. This white wedding cake recipe is simple. You start with a boxed white cake and add in everything you need to take it to a whole new level—a level worthy of any special occasion. 
  2. Picture Worthy: I love the look of a simple white cupcake that can be dressed up with cute sprinkles or colorful frosting. It makes these cupcakes so versatile for any event.
  3. Moist and Delicious: The added sour cream and egg whites in this recipe make it moist and fluffy, which is exactly what you want in a classic cupcake. 

What Do You Need to Make This Recipe?

White Wedding Cupcake Ingredients 

Ingredient shot for White Wedding Cupcakes.
  1. White Cake Mix: This recipe uses boxed cake mix as a good start. Make sure to check the weight of your box! We are shooting for something that is 15.25 oz
  2. All-Purpose Flour: You could also use cake flour
  3. Sour Cream: The sour cream we add to these cupcakes succeeds in making them even more moist and rich!
  4. Egg Whites: Using egg yolks would give the cake a slightly yellow tint. Using only egg whites keeps the cake a picture perfect white
  5. Unsalted Butter: Give it a chance to get to room temperature before mixing 
  6. Heavy Whipping Cream: You could substitute milk but heavy cream will give your frosting the most perfect texture and a light silky smooth feel

Tools

  1. Electric Mixer
  2. Large Mixing Bowl
  3. Whisk
  4. Rubber Spatula
  5. Muffin Tin
  6. Cupcake Liners

How to Make This Recipe

Step One: Mix Your Batter

Dry ingredients with a whisk in a large mixing bowl
Milk being poured into a large bowl of dry ingredients
Cupcake batter in a large bowl with a whisk

Preheat the oven to 325 degrees Fahrenheit. Line 24 wells of muffin pans with cupcake wrappers; set aside.

In a large bowl, whisk together the dry ingredients, the box of 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.

Step Two: Bake and Cool

uncooked white wedding cupcake batter in muffin tins
Baked white wedding cupcakes in a muffin pan

Scoop the cake batter into the prepared muffin pans, filling each to about ¾ full.

Bake the cupcakes for 18-20 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

Step Three: Frost

frosted cupcakes next to a piping bag of cupcakes

In a large mixing bowl or the bowl of a stand mixer, 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, heavy cream, and salt then beat until light and fluffy.

Spread or put the frosting in a piping bag to pipe the frosting onto the completely cooled cupcakes and decorate with sprinkles or white chocolate curls if desired.

Expert Tips

Close up of white wedding cupcakes
  • I purchased these pearl sprinkles off Amazon for a classic and beautiful white look.
  • Wedding cake is often flavored with almond extract but it’s one of those things you either love or hate. My best tip with almond extract is to never use too much. If you want to add some almond extract to your cupcakes, try adding just a ¼ teaspoon so the flavor does not overpower the flavor of the vanilla
  • Full fat sour cream works best in this recipe. You could substitute it with plain Greek yogurt for a slightly healthier option.
  • These cupcakes don’t rise too much and that’s good. You don’t want them to rise over the top of the muffin tin like muffins. This allows you to leave room for frosting.
  • An ice cream scoop is the perfect tool for filling each cupcake tin with the perfect amount of batter.
  • This recipe is for a very simple white buttercream frosting but you could dress up these moist white cupcakes with white chocolate frosting.

Making a Cake or Mini Cupcakes

You can use this same recipe to make a cake instead of cupcakes. Pour the batter into prepared cake tins and bake until a toothpick in the center comes out clean.

When I made this recipe I was able to make 24 normal cupcakes and used the rest of the batter for 12 mini cupcakes. You may have more or less depending on how much you fill your tin or the exact size of your boxed cake mix.

How to Store These Cupcakes

Frosted cupcake with a bite taken out of it.

You can freeze these cupcakes with frosting in an airtight container for up to three months. You can also keep them in an airtight container on the counter for up to five days. 

If you want to make these cupcakes ahead of time, you can bake the cupcakes and mix up the frosting the day before and put them together just before serving.

I recommend keeping the frosting separate for the best results and easier storage.

Can you Bake a Cake With This White Wedding Cake Cupcakes Recipe?

Yes! You can use this same recipe to make a full cake instead of cupcakes. Just pour the batter into two cake tins and bake until the center is done. You can also frost the cake with the same, delicious buttercream.

You can also make these cupcakes into mini cupcakes. Be sure and shorten your baking time for the smaller cupcakes.

How to Decorate Cupcakes

Overhead view of cupcakes on a cooling rack

There are plenty of tutorials out there for piping on the perfect buttercream shapes but before you can do that, you need to follow a few other tips.

  1. Cool Your Cupcakes: First of all, make sure your cupcakes are truly all the way cool before you try to frost them. Don’t try to frost them as soon as they come out of the oven or rush the process by putting them in the refrigerator. Allow them time to properly cool so your frosting has the best chance of keeping its shape.
  2. Frosting Consistency: Make sure you prepare your frosting to the right consistency. If it doesn’t hold its shape in the bowl, it won’t hold its shape on your cupcake. To thicken your frosting, try cooling it in a refrigerator before adding more powdered sugar.
  3. Practice: Always practice your design before you do it on a cupcake. Practice on a sheet of wax paper so you can easily scrape off mistakes and try again without wasting frosting.


Did you enjoy this recipe for White Wedding Cupcakes? If so, make sure to check out these other recipes I picked out just for you!: 

White Wedding Cupcakes on a cooling rack topped with pearl sprinkles.

White Wedding Cupcakes with Buttercream Frosting

You don’t have to be planning the wedding of the century to enjoy these beautiful and delicious white wedding cupcakes. Topped with rich and creamy buttercream, these picture-perfect cupcakes are delicious, moist and perfect for any occasion.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 24 cupcakes

Equipment

  • Electric Mixer
  • Large Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Muffin Tin
  • Cupcake Liners

Ingredients

White Wedding Cupcake Ingredients

  • 1 (15.25 oz) box white cake mix
  • 1 cup all-purpose flour, sifted
  • 1 cup granulated sugar
  • ¾ teaspoon salt
  • 1 1/3 cups water
  • 1 cup sour cream
  • 4 large egg whites
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Buttercream Frosting Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons heavy whipping cream
  • tsp salt

Instructions

White Wedding Cupcake Instructions

  • Preheat the oven to 325 degrees Fahrenheit. Line 24 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 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

Buttercream Frosting Instructions

  • 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, heavy cream, and salt then beat until light and fluffy.
  • Spread or pipe the frosting onto the completely cooled cupcakes and decorate with sprinkles if desired.

Notes

Recipe copyright The Domestic Spoon. For educational or personal use only. 
  1. White Cake Mix: This recipe uses boxed cake mix as a good start. Make sure to check the weight of your box! We are shooting for something that is 15.25 oz
  2. All-Purpose Flour: You could also use cake flour
  3. Sour Cream: The sour cream we add to these cupcakes succeeds in making them even more moist and rich!
  4. Egg Whites: Using egg yolks would give the cake a slightly yellow tint. Using only egg whites keeps the cake a picture perfect white
  5. Unsalted Butter: Give it a chance to get to room temperature before mixing
  6. Heavy Whipping Cream: You could substitute milk but heavy cream will give your frosting the most perfect texture and a light silky smooth feel
  7. I purchased these pearl sprinkles off Amazon for a classic and beautiful white look.
  8. Wedding cake is often flavored with almond extract but it’s one of those things you either love or hate. My best tip with almond extract is to never use too much. If you want to add some almond extract to your cupcakes, try adding just a ¼ teaspoon so the flavor does not overpower the flavor of the vanilla
  9. Full fat sour cream works best in this recipe. You could substitute it with plain Greek yogurt for a slightly healthier option.
  10. These cupcakes don’t rise too much and that’s good. You don’t want them to rise over the top of the muffin tin like muffins. This allows you to leave room for frosting.
  11. An ice cream scoop is the perfect tool for filling each cupcake tin with the perfect amount of batter.
  12. This recipe is for a very simple white buttercream frosting but you could dress up these moist white cupcakes with white chocolate frosting.
Tried this Recipe? Pin it for Later!Mention @TheDomesticSpoon or tag #TheDomesticSpoon!

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