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White Wedding Cake Cupcakes are a fun and creative way to personalize your wedding. These cupcakes will make your special day even more special.
These White Wedding Cake Cupcakes are fluffy, tender and bakery quality. They have extra ingredients in them to ensure then are moist and delicious. A great gift for the bride or perfect for you to make for your own special day to save money and make it personal.
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What We Love About This Cupcakes as Wedding Cake Recipe
One of the most important things to remember is that you should start with the best ingredients that you can find. That will make the best cupcakes. Find out even more information on making the best cupcakes here.
- Special: Make these cupcakes to celebrate your special day.
- Easy Ingredients: All found in pantry or fridge.
- Adaptable: Can make them individual like your special day.
- Makes Great Gift: Make these as a bridal gift for the special couple.
Ingredient Notes for Wedding Cake Cupcakes
- Cake Mix: One box of White Cake Mix, any brand
- Sour Cream: Low fat or fat free can be used
- Salted Butter: softened
- Vanilla: a clear vanilla
- Wilton Edible Rose Wafers
Equipment Needed for Bride to Be Cupcakes
- KitchenAid Classic Mixing Bowls
- OCTAVO 5 Speed Hand Mixer Electric
- Cooptop Silicone Spatula Set
- Caperci Standard White Cupcake Liners 500 Count,
- Wilton Perfect Results Premium Non-Stick Bakeware Standard Muffin and Cupcake Pan, 12-Cup Baking Pan
How to Make White Wedding Cake Cupcakes
These are the basic steps for making cupcakes for wedding favors. Please refer to the recipe card below for more detailed instructions and nutritional information.
STEP 1: PREP
First, preheat oven to 350 degrees. Spray or line a standard muffin tin.
STEP 2: MIX
Second, in a large mixing bowl filled with the cake mix, add in the water, oil, sour cream (or sour cream powder), and eggs. Using a hand or stand mixer, mix on medium until well incorporated. Then, add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
STEP 3: FROSTING
Meanwhile, in a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy ,and then mix in the vanilla and almond extract and yogurt. Slowly mix in the powdered sugar, 1 cup at a time, while adding in the vanilla and a tablespoon of the sweetened condensed milk in between each cup. Continue to mix for 1 minute or until creamy.
STEP 4: DECORATE
Finally, prepare piping bag and fill bag with frosting. Frost your cupcakes. Top each with one Wilton Rose Wafer.
Prep and Storage Tips for White Wedding Cake Cupcakes
HOW TO MAKE THIS RECIPE AHEAD OF TIME
The cupcakes can be baked and kept at room temperature in an airtight container for up to three days. Remember to make sure the cupcakes are fully cooled on a wire rack before storing.
HOW TO STORE THIS RECIPE
Frosted cupcakes can be put in an airtight container or wrapped well in plastic wrap or foil. Make sure the container is deep enough to not squash the tops of your finished cupcakes.
HOW TO FREEZE THIS RECIPE
The wedding cupcakes can be frozen in an airtight container in a single layer for up to three months. Ideally, keep the cupcakes unfrosted until you are ready to serve them.
Frequently Asked Questions about White Wedding Cake Cupcakes
A low calorie or low carb cake mix can be used. Low calorie sugar can be used for this recipe.
Of course, accent your cupcakes with your theme or color scheme to make them special.
Absolutely, for a big wedding or a small wedding you can adjust the recipe card accordingly.
Really, the answer is of course, depending on the size of your wedding and your needs, individual cupcakes are easy and fun.
Expert Tips for Making This White Wedding Cake Cupcakes Recipe
- Add Decorations: Pearls, sprinkles or special sugars make each cupcake special.
- Short cut tip: Try using paper signs and cutouts, they are easy and fun.
- Variation tip: Fresh edible flowers are a great idea.
- Dietary consideration tip: Low calorie ingredients can be used to make these cupcakes healthier.
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White Wedding Cake Cupcakes
Equipment
Ingredients
- Cupcake Ingredients:
- 1 box white cake mix
- ⅓ cup sour cream
- ¾ cup water
- ⅓ cup canola oil
- 3 egg whites, large
- Frosting Ingredients
- 1 ½ cups salted butter, softened
- ½ tablespoon vanilla
- 1 teaspoon almond extract
- ⅓ cup vanilla Greek yogurt
- 3 tablespoons heavy whipping cream
- 4 cups powdered sugar
- 24 Wilton Edible Rose Wafers
Instructions
- Preheat oven to 350 degrees. Spray or line a standard muffin tin.
- In a large mixing bowl filled with the cake mix, add in the water, oil, sour cream (or sour cream powder), and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
- Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
- Directions for Frosting:
- In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.
- Mix in the vanilla and almond extract and yogurt.
- Slowly mix in the powdered sugar, 1 cup at a time, while adding in the vanilla and a tablespoon of the sweetened condensed milk in between each cup. Continue to mix for 1 minute or until creamy.
- Prepare piping bag and fill bag with frosting. Frost your cupcakes. Top each cupcake with one Wilton Rose Wafer. Enjoy!
Expert Tips
- Add Decorations: Pearls, sprinkles or special sugars make each cupcake special.
- Short cut tip: Try using paper signs and cutouts, they are easy and fun.
- Variation tip: Fresh edible flowers are a great idea.
- Dietary consideration tip: Low calorie ingredients can be used to make these cupcakes healthier.