White Wedding Cupcakes

These White Wedding cupcakes are so delicious! So moist and so smooth. I found the recipe for these white wedding cupcakes on for both the cupcakes and the frosting.

The ingredients, in addition to the white cake mix, are flour, sugar, vanilla extract, egg whites and sour cream. It is definitely the sour cream that makes the difference. The cupcakes are basically doctored up white cake mix, but they are delicious!

I made these cupcakes last year for a November birthday girl and they were a hit. Not only are these cupcakes elegant, but they are delicious.

For the White Wedding cupcakes, you will need:
1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

1. Preheat your oven to 325°F. Place cupcake liners in cupcake pans. This recipe makes 36.
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add the remaining ingredients and beat with a hand mixer for 2 minutes, or until well blended.
3. Fill cupcake liners with batter about ½ full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

The frosting is just 4 ingredients.

For the frosting you will need:
3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream

1. In a large bowl, cream together sugar and butter on low speed. Mix until well blended.Add the powdered sugar and increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes.

I added sliced almonds on some of the cupcakes and they made the cupcake even more delicious.

Try this cupcake recipe!

Today I am grateful for sharing good times with good friends.


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