White Wedding Cake Cupcakes

The ultimate treat for any celebration, these White Wedding Cake Cupcakes are fluffy, sweet, and oh-so-delicious. Perfectly paired with a buttercream frosting, they make for a delightful dessert to wow your guests. Bake these easy cupcakes tonight and create sweet memories!

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Prep Time 15

Cook Time 18

Total Time 33

Servings: 36 cupcakes

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

1 box 15.25-ounce box white cake mix This is the base of your cupcakes, offering a light and fluffy texture that’s key to the traditional wedding cake flavor.
1 cup all-purpose flour An additional kick of flour ensures the right structure and stability, making sure your cupcakes rise beautifully.
1 cup granulated white sugar This adds sweetness and a delightful crumb to your cupcakes, balancing out the flavors.
¾ teaspoon salt A pinch of salt enhances the overall flavor of the cupcakes, bringing out the sweetness.
1⅓ cups water Providing moisture, water helps create a tender cupcake that stays fresh longer.
2 tablespoons vegetable or canola oil This is key for adding moisture and richness to the batter.
4 large egg whites Using only egg whites keeps the cupcakes light and fluffy, which is essential for that iconic wedding-style texture.
1 cup sour cream Adds creaminess and a subtle tang, enhancing the overall flavor profile.

Equipment

Oven
Baking Sheet
Frying Pan
Blender
Whisk
Mixing Bowl

Method

Start by preheating your oven to 325°F. It’s essential to ensure your oven is fully heated to achieve that perfect rise in your cupcakes.
Next, place cupcake liners in your cupcake pans. You’ll need around 36 liners to accommodate all the batter.
In a large mixing bowl, whisk together the cake mix, flour, sugar, and salt. This will be the dry mixture that forms the backbone of your cupcakes.
Add the water, vegetable or canola oil, and sour cream to the dry ingredients. Then, include the egg whites. Using a hand mixer, beat the mixture for about two minutes until everything is well combined and smooth.
Using an ice cream scoop, fill each cupcake liner about three-quarters full with the batter. This ensures that they have enough space to rise without overflowing.
Place the filled cupcake pans in the preheated oven and bake for about 18 minutes. Keep an eye on them; when a toothpick inserted in the center comes out clean, they’re ready!
Once baked, allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack. This helps maintain their texture and prevents sogginess.
Once completely cooled, frost and decorate your White Wedding Cake Cupcakes as desired. This is where you can let your creativity shine!

Notes

Tip 1: 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.
Tip 2: You can use either regular or light sour cream for this recipe, but since it’s a wedding cupcake, I recommend going for the full-fat kind.
Tip 3: Add 1 teaspoon of almond extract if you wish to have a different flavor.
Tip 4: Using a spring ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
Tip 5: You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until a toothpick inserted in the center comes out clean.