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White Wedding Cupcakes

These white wedding cupcakes turn a boxed cake mix into the most amazing vanilla cupcakes you've ever had. They're a close replica to a delicious bakery cake that you would find at a wedding (with the perfect texture!) and are so easy to make! It's become my family's favorite go-to vanilla cake recipe anytime cupcakes are in order.

Pair with cream cheese frosting (my favorite!) or a more pipeable buttercream frosting.

Course Dessert
Category Cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 Cupcakes
Calories 108 kcal
Author Melissa Rose

Ingredients

  • 1 15.25 ounce box white cake mix
  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups water
  • 3/4 cup sour cream
  • 4 large egg whites (equal to 1/2 cup, if you want to use liquid carton egg whites)

Instructions

  1. Preheat oven to 325°F.
  2. In a large bowl or stand mixer, whisk together cake mix, flour, sugar, and salt.
  3. Once incorporated, add in the vanilla, water, sour cream, and egg whites one at a time until combined.

  4. Place cupcake liners into cupcake tin and scoop 3 tablespoons of batter into each baking cup.

  5. Bake for 18-20 minutes or until toothpick or fork come out clean.

Recipe Notes

Adapted from: Recipe Girl

To turn this into a 9x13 cake, bake at 350 for about 30 minutes or until toothpick comes out clean.

Buttercream Frosting recipe can be found here.

Nutrition Facts
White Wedding Cupcakes
Amount Per Serving
Calories 108 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 3mg1%
Sodium 159mg7%
Potassium 27mg1%
Carbohydrates 20g7%
Sugar 11g12%
Protein 1g2%
Vitamin A 40IU1%
Vitamin C 0.1mg0%
Calcium 39mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.