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White Wedding Cake Cupcakes Recipe

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★★★★★

4.6 from 116 reviews

These White Wedding Cake Cupcakes are light, fluffy, and beautifully moist, perfect for celebrations or special occasions. Made with a combination of white cake mix and additional ingredients like sour cream and egg whites, these cupcakes offer a delicate vanilla flavor and a tender crumb. They bake up perfectly in about 18 minutes, producing approximately 36 cupcakes that are ideal for sharing or gifting.

Ingredients

Scale

Dry Ingredients

  • 1 (15.25-ounce) box white cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated white sugar
  • ¾ teaspoon salt

Wet Ingredients

  • 1⅓ cups water
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 large egg whites

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C). Line your cupcake pans with cupcake liners; you will need approximately 36 liners for this recipe.
  2. Mix Dry Ingredients: In a large bowl, whisk together the white cake mix, all-purpose flour, granulated sugar, and salt until well combined. This ensures an even distribution of the dry ingredients.
  3. Add Wet Ingredients and Beat: Add the water, vegetable or canola oil, vanilla extract, sour cream, and egg whites to the dry mixture. Using a hand mixer, beat the ingredients together for about 2 minutes or until the batter is smooth and well blended.
  4. Fill Cupcake Liners: Use an ice cream scoop or spoon to evenly fill the cupcake liners about three-quarters full to allow room for rising while baking.
  5. Bake the Cupcakes: Place the pans in the preheated oven and bake for approximately 18 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean when the cupcakes are fully baked.
  6. Cool and Serve: 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. Once cooled, you can frost and decorate as desired.

Notes

  • Ensure egg whites are at room temperature for better volume and texture in the cupcakes.
  • Do not overfill cupcake liners to prevent overflow during baking.
  • Use sour cream at room temperature for a smoother batter.
  • If a toothpick does not come out clean, bake for an additional 2-3 minutes and test again.
  • These cupcakes can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Keywords: white wedding cake cupcakes, vanilla cupcakes, moist cupcakes, white cake recipe, wedding dessert

Find it online: https://freshrecipehub.com/white-wedding-cake-cupcakes-recipe/