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White Wedding Cupcakes

White Wedding Cupcakes

JC Phelps
Create elegance with my effortless White Wedding Cupcakes. You'll experience perfect wedding cake flavor in every delicate bite!
5 from 26 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 36 cupcakes
Calories 252 kcal

Ingredients
  

For the Cupcakes

  • 1 box white cake mix 15.25 ounces
  • 1 c. all-purpose flour sifted
  • 1 c. granulated sugar
  • ¾ tsp. salt
  • 1 ⅓ c. water
  • 1 c. sour cream
  • 4 large egg whites
  • 2 tbsp. vegetable oil
  • 1 tsp. vanilla extract

For The Buttercream Frosting

  • 1 c. unsalted butter room temperature (two sticks)
  • 3 c. powdered sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. heavy whipping cream

Instructions
 

For the Cupcakes

  • Preheat oven to 325F. Line 36 wells of muffin pans with cupcake liners; set aside.
  • In a large mixing bowl, whisk together the dry cake mix, flour, sugar, and salt.
  • Add the water, sour cream, egg whites, vegetable oil, and vanilla. Beat the mixture with an electric mixer on low speed just until the ingredients are combined.
  • Scoop the cake batter into the prepared muffin pans, filling each to about ¾ full.
  • Bake the cupcakes at 325F for 18 minutes until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 2-3 minutes, then transfer to a wire cooling rack to come to room temperature before frosting.

For The Buttercream Frosting

  • In a large mixing bowl, beat the butter with anelectric mixer on medium speed until smooth.
  • Beat in the powdered sugar on low speed 1 cup ata time until combined.
  • Add the vanilla extract and heavy cream thenbeat until light and fluffy.
  • Spread or pipe the frosting onto the completelycooled cupcakes and decorate with sprinkles if desired.

Notes

  • Cake flour can be used instead of all-purpose.
  • For a more traditional “wedding cake” flavor, add ¼ teaspoon almond extract. Now, that may not seem like much, but almond extract is very strong and the idea is just to add a hint of the flavor that doesn’t overpower the vanilla.
  • It’s best to use full-fat sour cream. Plain Greek yogurt could be used instead, though sour cream works better.
  • Keep leftover cupcakes in an airtight food storage container and refrigerate for up to five days. Bring to room temperature before serving.

Nutrition

Calories: 252kcalCarbohydrates: 43gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 19mgSodium: 149mgPotassium: 33mgFiber: 0.3gSugar: 32gVitamin A: 217IUVitamin C: 0.1mgCalcium: 42mgIron: 1mg
Keyword cupcakes, White wedding cupcakes
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