Classic wedding cake flavor topped with a creamy-rich, whipped cream cheese icing. It has the consistency of Swiss buttercream but is SO much easier!
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❤️ Why you'll love it
- Light, moist, and totally delicious.
- Freeze easily for up to 3 months.
- Perfect as bridal shower cupcakes, or for baby showers, or weddings.
Wedding cake cupcakes are exactly right for birthdays, weddings, baby showers, Mother's Day - or any occasion when a homemade cupcake is appropriate... (every dang day!)
These fluffy cupcakes are moist and tender all at the same time and the flavor is a traditional combination of vanilla with a hint of almond.
By the way? You'll find even more recipes for cupcakes in my 50 Best Cupcake Recipes post. Chocolate #6 is simply amazing!
🧾 Ingredients
🔪 Instructions
- Combine flour, baking powder, and salt in a bowl - set aside.
- Cream butter and sugar, add the sour cream, almond extract, and vanilla. Add the egg whites and beat.
- Add the flour mixture to the egg white mixture in 3 batches, alternating with the milk.
- Spoon batter into paper liners ⅔ of the way up and bake.
- Add cream cheese and Confectioner's sugar to a large mixer bowl.
- Beat the cream cheese, and Confectioner's sugar until fluffy.
- Add the cream, pudding mix, and almond extract. Beat until it thickens and stiff peaks form.
- Frost the cupcakes as desired.
🥫 Storage
If you're not going to eat them the same day that you make them just freeze them. Cupcakes will store at room temperature for a day or two but they are at their best when eaten or frozen the day they are made.
You can freeze these for up to three months. Just bake them and place them in layers in a freezer container with waxed paper between each layer of cupcakes.
Don't frost them before freezing.
📖 Variations
If you want that traditional wedding cake flavor you'll want to stick with what I've done with a mixture of almond and vanilla but if you are adventurous you can use any clear flavoring you'd like.
- You can use 2 whole eggs instead of the egg whites but the cake won't be completely white depending on how dark the egg yolks are.
- Coconut flavoring is really good!
- Vanilla-butternut flavoring adds a flavor to this vanilla cupcake recipe that everyone loves but no one can quite put their finger on!
- Almond works well but use just about ¼ teaspoon because it's strong.
- Rosewater - in the days before vanilla was a thing (ie: a very long time ago) people used to flavor desserts with rosewater.
- Orange water - this also gives them a delicate, old fashioned flavor.
- Add vanilla bean scrapings for even more vanilla flavor.
- Put a small spoonful of raspberry jam in the center of the cupcake batter top with more batter and bake. Yummy surprise centers!
- Add ¼ to I/2 cup of sprinkles to the batter for birthday cupcakes.
- Make mini cupcakes, top with vanilla buttercream, and add a tiny sugar rose to the top of the cupcake for baby showers, wedding showers, and other special occasions.
- The whipped strawberry cream cheese frosting from the strawberry sheet cake recipe would be delicious on these.
💭 Things to know
Expert Tip: Make sure all ingredients are at room temperature before you begin.
Here are some tips for creating perfect cupcakes from this moist white cupcakes recipe!
Use the highest quality ingredients you can afford. It makes a difference in the taste - especially in a white cupcakes recipe because there are no strong flavors to offset butter that's slightly off or an artificial vanilla flavoring.
- Clear vanilla extract will keep these wedding cake cupcakes very white.
- Using room temperature ingredients is essential.
- Be sure to cream the butter and sugar long enough - 3 to 4 minutes!
- Mix gently! Cupcakes are made fluffy by air bubbles. If you mix them too long you'll break all the bubbles and your cupcakes will be tough. Always mix on low speed just until your batter is blended and then if you need to mix a little more do it by hand.
- Don't overbake!! If no wet batter is on a toothpick when you check them they're done -- even if a few crumbs cling to the toothpick.
- Use a scoop to fill the cupcake liners so that they are all the same size. The measurement is about a scant ¼-cup of batter for each cupcake.
- Bake in the center of your oven.
- Let cool completely before frosting.
- These are great with any type of frosting! Use your favorite.
If your cupcakes rise unevenly one of 3 things has happened - uneven heat, too hot of an oven, or your oven isn't level.
You can try turning your pans during baking to keep them baking evenly, get an oven thermometer to check that the temperature is correct, and if you live in an old house like I do you'll just want to get used to uneven cupcakes since there is NOTHING that's level in an old house.
👩🍳 FAQs
I've never tried to make these gluten free or sugar free so I can't really comment on whether or not substitutions will work. My best advice is to give it a try and see what happens.
Yes and no. If you substitute a whole milk Greek yogurt for the sour cream then it should be fine. You cannot substitute a low fat or nonfat yogurt for the sour cream in this recipe because they have stabilizers and will break down and become watery. Trust me - go with the sour cream.
The reason most recipes call for unsalted butter is that you can then control the amount of salt in the finished cupcake. If you use salted butter you don't really know how much salt is in there.
It sure can! If you want a 2-layer 8-inch cake you'll need to double the recipe. Bake it at 375F for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. I also have a recipe for a homemade white cake mix that's fantastic!
📚 Related recipes
There's nothing as delicious as a batch of homemade cupcakes! Here are more recipes I think you'll love
- Mexican Hot Chocolate - these airy cupcakes are topped with a thick spiral of Mexican Hot Chocolate buttercream and a smidge of marshmallow buttercream to really give you that hot chocolate experience!
- Copycat Twinkies - tender, buttery spongecake is filled with a light and fluffy marshmallow whip and topped with marshmallow buttercream... So yummy.
- Black Velvet Cupcakes are spooky for Halloween but they're also super pretty for Valentine's Day with a pink or white frosting.
- Chocolate Cherry- moist chocolate cupcakes are topped with a decadent puff of creamy maraschino cherry buttercream frosting
- Black Forest - So good that people will swear you’ve been taking culinary classes but so easy that you can finish them in time for dinner!
- If you're not in the mood for cupcakes what about fried pies? These are so easy!
... and definitely try this classic red velvet cake! You can make it into cupcakes as well - I'll tell you how.
🍽️ Serve with...
Most people think of cupcakes as party food but since they single serving and easy to freeze I think they deserve a place on the dessert menu - especially if you're having a "kid friendly " dinner.
🥄 Restless Chipotle recommends
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You'll need the following items to make this recipe successfully.
- Stand mixer
- Muffin tins
- all-purpose flour
- baking powder
- salt
- butter
- sugar
- sour cream
- almond extract
- clear vanilla
- vanilla - butternut flavoring (optional)
- eggs
- milk
📞 The last word
This classic white cupcakes recipe is simply the best. It has the perfect texture, is just sweet enough but not too sweet,
Think of them as vanilla cupcakes with attitude!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
White Cupcakes Recipe
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Ingredients
White Cupcakes
- 1 ¼ cups flour, all-purpose
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup butter, room temperature
- 1 cup sugar
- ⅓ cup sour cream, do not use low fat
- 1 ½ teaspoon almond extract
- 1 teaspoon vanilla - butternut flavoring, or clear vanilla extract
- 3 egg whites, room temperature
- ½ cup milk
Whipped Cream Cheese Frosting
- 8 ounces cream cheese, room temperature - do not use low fat or fat free
- 1 pint heavy whipping cream
- 1 ¼ cups Confectioner's sugar
- 1 tablespoon instant pudding powder, white chocolate or vanilla
- 1 teaspoon almond extract
I earn a commission from Instacart from qualifying purchases.
Instructions
White Cupcakes
- Preheat the oven to 350F.
- Line muffin cups with cupcake liners.
- Combine flour, baking powder, and salt in a bowl - set aside.
- Cream butter and sugar together with the paddle attachment until light and fluffy, about 4 minutes.
- Add the sour cream, almond extract, and vanilla-butternut flavoring to the creamed mixture.
- Mix until combined.
- Add the egg whites and beat well on medium speed, scraping down the bowl often.
- Add the flour mixture to the egg white mixture in 3 batches, alternating with the milk.
- Beat on low speed for a minute, scraping down the sides to ensure all the ingredients are incorporated into the batter.
- Spoon batter into paper liners ⅔ of the way up.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs clinging to it.
- Remove the cupcakes from the oven and let cool 5 minutes before removing from the pan.
- Cool completely before frosting.
Whipped Cream Cheese Frosting
- Beat the cream cheese, and Confectioner's sugar until fluffy.
- Add the cream, pudding mix, and almond extract.
- Beat until it thickens and stiff peaks form.
Notes
- Use the highest quality ingredients you can afford. It makes a difference in the taste - especially in a white cupcakes recipe because there are no strong flavors to offset butter that's slightly off or an artificial vanilla flavoring.
- Make sure your ingredients are at room temperature before beginning. This is important!
- Be sure to cream the butter and sugar long enough - 3 to 4 minutes!
- Mix gently! Cupcakes are made fluffy by air bubbles. If you mix them too long you'll break all the bubbles and your cupcakes will be tough. Always mix on low speed just until your batter is blended and then if you need to mix a little more do it by hand.
- Don't overbake!! If no wet batter is on a toothpick when you check them they're done -- even if a few crumbs cling to the toothpick.
- Use a scoop to fill the cupcake liners so that they are all the same size. The measurement is about a scant ¼ cup of batter for each cupcake.
- Bake in the center of your oven.
- If your cupcakes rise unevenly one of 3 things has happened - uneven heat, too hot of an oven, or your oven isn't level. You can try turning your pans during baking to keep them baking evenly, get an oven thermometer to check that the temperature is correct, and if you live in an old house like I do you'll just want to get used to uneven cupcakes since there is NOTHING that's level in an old house.
- Let cool completely before frosting.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published February 21, 2018. Last updated April 1, 2023 for better images.
Linda kraner
Is there a White Gluten free cake recipe??? I need one for a wedding this fall..thank u Linda. But I will malinda ke this white cake!
Marye
No, I don't do gluten free recipes. :/
Aisha
Will try the recipe the way that it is. However I’m not a fan of almond flavor, it I leave out the almond flavor will that change anything?
Marye
just substitute vanilla or lemon for the almond..or whatever you like.
billiejo lear
I have never used the vanilla butternut flavoring. Could you recommend the brand you trust?
Marye
I use McCormick?
Virginia Alvarado
Taste is amazing. However, my cupcakes sank in the middle when cooled. What causes this?
Marye Audet
Virginia, there are a variety of reasons - underbaking, filling the cupcake liners too full, overmixing... When that happens to me I just put some jelly or pudding in the center and add my frosting on top!
Mandy Campbell
I AM WANTING TO MAKE AN OREO CUPCAKE BY ADDING CRUMBLED BITS OF OREO INTO THE BATTER, OBVIOUSLY THIS WOULD PROBABLY BE BEST GENTLY FOLDED IN LAST... BUT MY QUESTION SINCE YOU DO HAVE EXPERIENCE WITH THIS BATTER IS DO YOU THINK I SHOULD WORRY ABOUT CHANGING ANY OF THE INGREDIENTS SINCE I AM MORE OR LESS ADDING IN AN DRY INGREDIENT WHICH WILL PULL ON THE MOISTURE OF THE SURROUNDING BATTER OR IS THIS A BATTER THAT DOES WELL WITH ADDING IN TWEAKS LIKE THIS?
Cindy
Hi! Cupcakes cakes came out delicious, however , the frosting consistency was liquid, next time I think I have to use less than a pint of the heavy whipping cream.
Thank you!
Marye Audet
I'm sorry it didn't work for you. It's a recipe I use often. I wonder if there were brand differences?
Grace
What can I sub for pudding mix in the icing?
Marye Audet
There is no substitute, sorry. 🙁
Dina
I was curious as to why you chose all purpose flour over cake flour. I always thought that cake flour would
result in a more tender, less dense cake. I thought of swapping it out. Would you recommend the all purpose over cake flour?
Marye Audet
This recipe was created with all-purpose flour and that's how it works best. If you'd like to swap out and use cake flour you certainly can.
Cleopatra
I dont have almond extract, what can I use?
Marye Audet
vanilla or whatever you like.
Julie B Hicks
These cupcakes are so moist everyone loved them but I did not care for the icing to decorate with
Marye Audet
I'm glad you liked the cupcakes, Julie. What didn't you like about the icing?
Marisa Franca @ All Our Way
Save one for me -- I'd love one of those light cupcakes. I'm not usually a cake eater -- sometimes they're too darn dry. Yours certainly don't look that way. YUM!!