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.Servings 24 Cupcakes
Calories 108kcal
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 1 15.25 ounce box white cake mix, 1 cup all-purpose flour, ½ cup granulated sugar, and ½ teaspoon salt.
- Once incorporated, add in the 1 teaspoon vanilla extract, 1 ½ cups water, ¾ cup sour cream, and 4 large egg whites 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
Calories: 108kcal | Carbohydrates: 20g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 159mg | Potassium: 27mg | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.5mg
