White Wedding Cake Cupcakes

WHITE WEDDING CAKE CUPCAKES

This cupcake recipe is a very popular one. They come out perfect every time,

and they are great for special occasions!

Course Dessert

Cuisine American

Keyword cupcakes, wedding

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 36 cupcakes

Calories 100 kcal

Author RecipeGirl.com

INGREDIENTS

1 box white cake mix
1 cup all purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

INSTRUCTIONS

Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
Use an ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

TIPS:

Recommend: 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. I've had success with making this recipe as-is with the new, smaller cake mixes. Reading through some of the comments on the post may help...
You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
Using a spring ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Nutrition Facts

White Wedding Cake Cupcakes

Amount Per Serving (1 cupcake (no frosting))

Calories 100Calories from Fat 18

% Daily Value*

Total Fat 2g3%

Saturated Fat 1g5%

Cholesterol 3mg1%

Sodium 143mg6%

Potassium 26mg1%

Total Carbohydrates 18g6%

Sugars 10g

Protein 1g2%

Vitamin A0.8%

Vitamin C0.1%

Calcium3.4%

Iron2.3%

* Percent Daily Values are based on a 2000 calorie diet.

COMMENTS

ALL COMMENTS REVIEWS QUESTIONS

SHIRLEY L LUCAS-FOWLER WROTE:

Hi Lori, Can you use whole milk in place of water? I make this recipe all the time and always thought about using milk.

Thanks.

Shirley

LORI LANGE WROTE:

I believe that would be fine.

PAULA WROTE:

I’ve made this several times now and all with great success. You can also substitute the water for a flavored coffee creamer and the sour cream for yogurt and it still tastes fantastic. This cake doesn’t quite taste like a box mix but it has a light texture and flavor that a box mix lends. I’ve made from scratch white cake recipes, some even from famous celeb chefs, but every one of them lacks a certain something. So what do i do? Go to this recipe, of course! It does everything and gives you the perfect results every single time. Mouth-watering, tempting, light and airy, full of flavor, this cake recipe is LEGIT.

DARLENE WROTE:

I am making these cupcakes for my son’s wedding. Do they freeze well unfrosted? I want to freeze them and then frost them the day before the wedding. Please let me know.
Thank you!

LORI LANGE WROTE:

I’ve frozen them and frosted them later. Just make sure they’re wrapped well.

KAY JOHNSON WROTE:

I haven’t made it yet but I would like to know if the recipe tastes like a box cake?? Thanks

LORI LANGE WROTE:

I don’t think anyone can tell it comes from a box- the modifications make it taste much better. You are the judge of whether or not you think it tastes like a boxed cake mix, but there are 836 comments on this recipe so there are a lot of people who like them!

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