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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Servings: 24 cupcakes
Calories: 217kcal
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
- ⅛ 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.
- 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
- All-Purpose Flour: You could also use cake flour
- Sour Cream: The sour cream we add to these cupcakes succeeds in making them even more moist and rich!
- Egg Whites: Using egg yolks would give the cake a slightly yellow tint. Using only egg whites keeps the cake a picture perfect white
- Unsalted Butter: Give it a chance to get to room temperature before mixing
- Heavy Whipping Cream: You could substitute milk but heavy cream will give your frosting the most perfect texture and a light silky smooth feel
- 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.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 28g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 99mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 324IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.3mg
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