White Cupcakes

Wedding cupcake recipe! These white cupcakes begin with a cake mix, but they’re so moist and tasty no one will guess how easy they are. Perfect for birthdays, gender reveals, weddings, and more!

Originally published 12/16/12. Last updated 4/4/19.

People love weddings for different reasons. For me, the best part of the reception is the wedding cake.

While most brides dream about their ring or their wedding dress, I wanted a delicious cake.

And my favorite kind of wedding cake is a white wedding cake.

It seems like making a good white cake should be easy, but it’s not. I’ve tried so many white cake recipes that just don’t work out, and I always end up going back to a cake mix.

This cake starts with a cake mix, but it ends up tasting like a great bakery cake.

It is light and tender and moist with a light vanilla flavor, and it makes a great birthday cupcake, great base for gender reveal cupcakes, and more!

How to make white (wedding) cupcakes

Begin by whisking the dry ingredients together in a large bowl.

Add the wet ingredients and mix well.

I like to mix the batter by hand, but you can use an electric mixer if you prefer. However, if you use a mixer, just be careful not to overmix.

Divide the batter between the prepared muffin tin cups.

I like to line the muffin tin cups with paper liners, but you could grease and flour if you prefer.

Bake until cupcakes spring back when lightly touched. A toothpick should come out clean.

Be careful to watch the cupcakes as they can quickly go from pale to golden brown.

Frostings that go well with white cupcakes

I usually use either Whipped Buttercream Frosting or Vanilla Buttercream to frost these cupcakes.

You can also use my chocolate buttercream frosting if you’d like a chocolate/vanilla combo.

How long will the cupcakes keep?

The cupcakes will keep for up to 4 days when stored in an airtight at room temperature.

Can you freeze the cupcakes?

You can! I let them come to room temperature and then store them, unfrosted, in a single layer in a resealable freezer bag.

More recipes that begin with a cake mix!

• White Raspberry Poke Cake
• Irish Cream Bundt Cake
• Cinnamon Roll Poke Cake Recipe

If you’ve tried this white cupcake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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5 from 21 votes

White Cupcakes Wedding Cupcakes

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 32 cupcakes

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Moist white cupcakes that begin with a cake mix.

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 15.25 ounce box white cake mix
• ▢ 1 cup + 2 tablespoons all-purpose flour
• ▢ 1 cup + 2 tablespoons granulated sugar
• ▢ 1 teaspoon salt
• ▢ 1/4 teaspoon baking soda
• ▢ 1 1/3 cup warm water not hot
• ▢ 2 tablespoons butter melted and cooled slightly
• ▢ 1 cup buttermilk
• ▢ 2 tablespoons vanilla extract
• ▢ 4 large egg whites

Instructions

• Preheat oven to 325°F. Place cupcake liners in cupcake pans (You'll need approx. 32).
• In a large bowl, whisk together cake mix, flour, sugar, salt, and baking soda together.
• Add water, butter, buttermilk, vanilla, and egg whites; mix until well-combined.
• Divide the batter between the prepared cupcake tins filling them about 3/4 full.
• Bake about 22-27 minutes, or until toothpick inserted in center comes out clean.

Notes

*Nutrition facts are estimates.

Nutrition

Serving: 1cupcake | Calories: 125kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Cholesterol: 2mg | Sodium: 194mg | Potassium: 35mg | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.6mg

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Adapted from Recipe Girl