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This white cupcakes recipe is the perfect classic dessert for just about any occasion. With their beautiful presentation and delicious taste, these will become your new go-to cupcakes whenever you need a simple yet elegant treat.
I just love classic white cupcakes, and this version is one of my favorites. There’s something so pretty and elegant about an all-white cake, and the beauty of this recipe is in its simplicity.
The addition of sour cream to a box mix makes the vanilla cake super moist and delicious (but don’t worry – you won’t be able to taste any sour cream flavor). And the vanilla buttercream frosting is perfect too – thick and creamy with almond extract for hint of sweet almond flavor.
It’s the perfect cupcake for wedding or baby showers, brunch, a dinner party, or the next time you need an easy and delicious cupcake that everyone will love.
Why We Love This Recipe
It’s a Classic – There’s something about the classic vanilla flavor of a white cupcake that really lets the moist cake and the delicious buttercream frosting shine through. Everyone loves a white cupcake, so you can be sure this delicious recipe will satisfy even picky eaters.
It’s Versatile – This white cupcake recipe works for lots of occasions. It would be perfect for a wedding shower, or you can add some colored sprinkles on top for birthday parties. Add a few drops of food coloring to the frosting and you can make these cupcakes in any color you like.
The Kids can Help Too – The kids will love helping out with this pretty dessert. Even the very little ones can help. Adding the candy flowers to the top of each cupcake is the perfect easy yet important task for the youngest helpers!
For the cupcakes:
- White cake mix – serves as the base for your cake batter.
- Sour cream or powdered sour cream – keeps the cupcakes moist.
- Water – helps the batter to come together and adds moisture.
- Canola or coconut oil – adds texture and flavor to the cupcakes.
- Egg whites – keeps the cupcakes light and fluffy.
For the frosting:
- Salted butter, softened – gives the frosting its creamy texture.
- Clear vanilla extract – adds the classic vanilla flavor.
- Almond extract – gives a hint of almond flavor to your frosting.
- Vanilla Greek yogurt – adds more flavor and texture.
- Heavy whipping cream – makes the frosting thick and delicious.
- Powdered sugar – adds the perfect amount of sweetness.
- Wilton Edible Rose Wafers – adds the finishing touch.
How to Make White Cupcakes
Step 1: Preheat oven to 350 degrees. Spray a standard muffin tin or line it with cupcake liners.
Step 2: Pour the cake mix into a large bowl, then add in the water, sour cream (or sour cream powder), oil, and eggs. Mix on medium speed with an electric mixer (either a stand or hand mixer will work) until well incorporated.
Step 3: Fill the muffin cups with the cupcake batter until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Transfer to a wire rack and allow to cool completely before frosting.
Step 4: In a large mixing bowl or the bowl of a stand mixer, cream the butter. Beat until light and fluffy.
Step 5: Mix in the vanilla extract, almond extract and yogurt.
Step 6: Slowly beat in the powdered sugar, one cup at a time, adding in a tablespoon of the heavy cream between each cup. Continue to mix for one minute or until creamy.
Step 7: Prepare a piping bag and fill with frosting. Frost your cupcakes.
Step 8: Top with one Wilton rose wafer and enjoy!
Tips & Tricks
- Be careful not to overmix your cupcake batter. This will result in your cupcakes having a dense and heavy texture. For perfect light and fluffy cupcakes, you’ll want to mix until all wet ingredients and dry ingredients are just combined.
- For best results, use a small cookie or ice cream scoop to fill your muffin tins. There’s no mess, and you’ll get an even amount of batter in each tin. I also sometimes use this batter dispenser (we bought it for pancakes but found it works for cupcakes too).
- Give your cupcake liners a quick spray with some non-stick cooking spray right before you fill them. It’s the easiest way to prevent your cupcakes from sticking to the paper.
- Use a mini cupcake tin and turn these into mini cupcakes. This is especially convenient when you want smaller portions for a brunch or party that’ll have lots of dessert options.
Place them in an airtight container and store them in the fridge for up to 5 days, or you can place them in a Ziploc bag or freezer bag and store them in the freezer for 3-4 months.
More Delicious Cupcakes
- Peach Cupcakes
- Red, White and Blue Cupcakes
- Cotton Candy Cupcakes
- Chocolate Cupcakes with Peanut Butter Frosting
- Oreo Cupcakes
- Campfire Cupcakes
- Coconut Lime Cupcakes
White Cupcakes Recipe
For the cupcakes
For the frosting
- 24 Wilton candy flowers optional
For The Cupcakes
- Preheat oven to 350 degrees. Spray a standard muffin tin or line it with cupcake liners.
- Pour the cake mix into a large bowl, then add in the water, sour cream (or sour cream powder), oil, and egg whites. Mix on medium speed with an electric mixer (either a stand or hand mixer will work) until well incorporated.1 box white cake mix, 1/3 cup sour cream, 3/4 cup water, 1/3 cup pure canola oil or coconut oil, 3 large egg whites
- Fill the muffin cups with the cupcake batter until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Transfer to a cooling rack and allow to cool completely before frosting.
For The Frosting
- In a large mixing bowl or the bowl of a stand mixer, cream the butter and beat until light and fluffy.1 1/2 cups butter, salted
- Mix in the vanilla extract and almond extract and yogurt.1/2 tablespoon clear vanilla extract, 1 teaspoon almond extract, 1/3 cup vanilla Greek yogurt
- Slowly beat in the powdered sugar, one cup at a time, adding in a tablespoon of the heavy cream between each cup. Continue to mix for one minute or until creamy.4 cups powdered sugar, 3 tablespoon heavy whipping cream
- Prepare a piping bag and fill with frosting. Frost your cupcakes.
- Top with one Wilton rose wafer and enjoy!24 Wilton candy flowers
- Be careful not to overmix your cupcake batter or it could give your cupcakes a dense, heavy texture.
- If you don’t have canola or coconut oil, you can substitute regular vegetable oil instead.
- You can also substitute whole milk if you don’t have heavy cream on hand.