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

Cuisine Cupcakes

Prep Time 10

Cook Time 20

Total Time 30

Servings Cupcakes

Calories 108kcal

Author Melissa Rose

Ingredients

1 15.25 ounce box white cake mix
1 cup all-purpose flour
½ cup granulated sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups water
¾ cup sour cream
4 large egg whites (equal to ½ cup, if you want to use liquid carton egg whites)
1 Buttercream Frosting

Instructions

Preheat oven to 325°F.
In a large bowl or stand mixer, whisk together white cake mix (1 - 15.25 oz. box), all-purpose flour (1 cup), granulated sugar (½ cup), and salt (½ teaspoon).
Once incorporated, add in the vanilla extract (1 teaspoon), water (1 ½ cups), sour cream (¾ cup), and egg whites (4 large, or ½ cup) one at a time until combined.
Place cupcake liners into cupcake tin and scoop 3 tablespoons of batter into each baking cup.
Bake for 18-20 minutes or until toothpick or fork come out clean.
Allow to cool and then frost with Buttercream Frosting.

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