You’ll never need another white cupcake recipe again! These easy vanilla cupcakes start with a cake mix, but I promise you, we’ll show you our secrets for how to make a box cake mix taste homemade! These white wedding cupcakes are soft, fluffy and moist. This is our go-to recipe for birthday cupcakes!

easy white cupcakes with chocolate or vanilla frosting with colorful sprinkles

What is an easy white cupcake?

I consider an easy cupcake to be one that starts with a box mix. Box cake mixes are great and very handy, plus they can be transformed into bakery style cupcakes with a few extra ingredients. You are essentially doctoring up the cake mix!

What’s the difference between white cupcakes and vanilla cupcakes?

White cupcakes are technically made with egg whites only, to keep the cupcakes as white as possible. Bakers may also use clear vanilla extract to keep the cupcakes white.

Vanilla cupcakes are typically made with whole eggs (the white and the yolk) and contain regular vanilla extract. The flavor of white cupcakes and vanilla cupcakes are nearly identical. These white cupcakes from a cake mix could also be called vanilla cupcakes from a cake mix.

In our recipe, we do use egg whites only and have not tried the recipe with whole eggs.

ingredients to make easy vanilla cupcakes on white marble background

How to make a box cake taste homemade

It’s all about adding ingredients to the cake mix to give the vanilla cupcakes better texture & taste.

Easy white wedding cake cupcake ingredients:

  • 1 box of white cake mix
  • sugar
  • all purpose flour
  • salt
  • egg whites
  • skim milk
  • buttermilk
  • sour cream
easy white cupcakes in a row with chocolate or vanilla frosting with colorful sprinkles

How to make gourmet cupcakes from cake mix

  1. Line a muffin pan with paper liners.
  2. Prepare the doctored up white cake mix by combining all the cake ingredients into one bowl and mix with a hand mixer.
  3. Scoop the cake batter into the muffin liners, filling 3/4 full.
  4. Bake at 350ºF for 18-20 minutes or until a toothpick inserted in the center comes out clean.

What brand of cake mix should I use to make white cupcakes from cake mix?

I prefer Duncan Hines cake mixes, as do a lot of food bloggers, plus Wilton recommends Duncan Hines and Wilton is a cake powerhouse.

unfrosted white cupcakes on wire cooling rack

How many cupcakes do you get from a box of cake mix

For this specific recipe I was able to make 20 cupcakes with a box of cake mix. I like to fill my cupcake liners 3/4 full.

How to freeze unfrosted vanilla cupcakes

Allow the easy vanilla cupcakes to cool completely. Wrap each cupcake in plastic wrap, then place inside a freezer ziplock bag or freezer storage container.

To thaw: place bag or container of cupcakes on the counter overnight.

easy white cupcakes with chocolate or vanilla frosting with colorful sprinkles on wire cooling rack

More Frosting Recipes

Easy White Cupcakes

4.59 from 12 ratings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cupcakes
You’ll never need another white cupcake recipe again! These easy vanilla cupcakes start with a cake mix, but I promise you, we’ll show you our secrets for how to make a box cake mix taste homemade! These white wedding cupcakes are soft, fluffy and moist!
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Ingredients

Cupcakes

  • 1 box white cake mix, 15.25 oz
  • 1 cup sugar
  • 1 cup all purpose flour
  • ¾ tsp salt
  • 4 large egg whites
  • 1 cup skim milk
  • ½ cup buttermilk
  • 1 cup sour cream

VANILLA Frosting

  • 2 sticks unsalted butter, room temperature, 1 cup
  • 1 tsp vanilla extract
  • 2-3 cups powdered sugar
  • dash of milk or heavy cream if frosting becomes too thick

CHOCOLATE Frosting

  • 2 sticks unsalted butter, room temperature, 1 cup
  • 1 tsp vanilla extract
  • ⅔ cup cocoa powder
  • 2 cups powdered sugar
  • dash of milk or heavy cream if frosting becomes too thick

Instructions
 

CUPCAKES

  • Preheat the oven to 350º F. Line a muffin pan with liners – this recipe makes about 24 cupcakes.
  • In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 2-3 minutes.
  • Fill each muffin cup 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely before adding the frosting.

Vanilla Frosting

  • Place room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy. 
  • Add in the powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated. 
  • If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy. 

Chocolate Frosting

  • Place room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy. 
  • Add in the cocoa powder, powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated. 
  • If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy. 

Frost the cupcakes

  • Scoop the frosting in a piping bag fit with your desired tip. Be sure to push the frosting down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes.

Notes

Each frosting recipe will frost about 24 cupcakes. If you prefer cupcakes with heavily piped frosting, I recommend doubling the frosting recipe.
Cuisine: American
Course: Dessert
Author: Beth
Calories: 379kcal, Carbohydrates: 52g, Protein: 3g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 251mg, Potassium: 106mg, Fiber: 1g, Sugar: 38g, Vitamin A: 559IU, Vitamin C: 1mg, Calcium: 85mg, Iron: 1mg
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