Name: White Wedding Cake Cupcakes Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 (15.25-ounce) box white cake mix; 1 cup all-purpose flour; 1 cup granulated white sugar; ¾ teaspoon salt; 1⅓ cups water; 2 tablespoons vegetable or canola oil; 1 teaspoon vanilla extract; 1 cup sour cream; 4 large egg whites

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Introduction

These White Wedding Cake Cupcakes are light, tender, and perfect for any celebration. Made with a moist white cake base and a hint of vanilla, they bring the elegance of a classic wedding cake into a convenient cupcake form.

A single vanilla cupcake with a light, pale yellow base wrapped in a white paper liner sits in the foreground on a dark wooden surface. On top, there is a thick swirl of smooth white frosting shaped with delicate ruffles and adorned with small round white sugar pearls scattered evenly. In the blurry background, there are more cupcakes with the same white swirled frosting. The photo background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

One 15.25-ounce box white cake mix
1 cup all purpose flour
1 cup granulated white sugar
¾ teaspoon salt
1⅓ cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Instructions

Step 1: Preheat your oven to 325°F. Line cupcake pans with about 36 cupcake liners.
Step 2: In a large bowl, whisk together the cake mix, all purpose flour, granulated sugar, and salt until combined.
Step 3: Add the water, vegetable oil, vanilla extract, sour cream, and egg whites to the dry ingredients. Beat with a hand mixer for 2 minutes until the batter is smooth and well blended.
Step 4: Use an ice cream scoop or spoon to fill each cupcake liner about three-quarters full with batter.
Step 5: Bake for approximately 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 6: Remove cupcakes from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra fluffy cupcakes, make sure your sour cream is at room temperature before mixing.
Swap vegetable oil with melted butter for a richer flavor.
Add a teaspoon of almond extract along with the vanilla for a subtle nutty note.
Top with your favorite buttercream or cream cheese frosting to dress them up for special occasions.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If frozen, thaw at room temperature and frost before serving. Reheat refrigerated cupcakes briefly in the microwave for a soft texture.

How to Serve

A close-up of a single white cupcake with soft, light-colored cake base wrapped in a white ridged paper liner. The top is covered with creamy white swirled frosting forming smooth, flowing layers that build up into a rounded peak. Small round white sugar pearls are scattered evenly over the frosting, adding a delicate texture contrast. The cupcake sits on a dark brown wooden surface, with more cupcakes blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

You can try substituting the all purpose flour and cake mix with gluten-free alternatives, but results may vary. Using a trusted gluten-free cake mix and gluten-free flour blend works best.

Can I bake these cupcakes at a different temperature?

325°F is ideal for even baking and tenderness, but if you bake at 350°F, reduce baking time slightly to about 15 minutes, and keep an eye to avoid overbaking.