White Cupcakes Recipe

This White Cupcakes Recipe makes the perfect sweet treat for any occasion, from a casual brunch to a wedding shower!

Course Appetizer / Party Food, Dessert, Sweets

Cuisine American

Keyword cupcake recipe, white cupcakes

Prep Time 20

Cook Time 20

Servings

Calories 306kcal

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.

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.