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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!
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!
If you’re following the keto diet, you can still enjoy dessert with these keto cupcakes!
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.
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
How to make gourmet cupcakes from cake mix
- Line a muffin pan with paper liners.
- Prepare the doctored up white cake mix by combining all the cake ingredients into one bowl and mix with a hand mixer.
- Scoop the cake batter into the muffin liners, filling 3/4 full.
- 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.
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.
More Frosting Recipes
- Chocolate frosting
- Peanut butter frosting
- Salted caramel frosting
- Pumpkin frosting
- Strawberry frosting
- Lemon frosting
- Oreo frosting
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Easy White Cupcakes
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.
Do you use skim milk simply for calorie sake? Or is there another reason concerning the recipe and taste?
Great question! We only buy skim milk, so that’s all I have on hand! Feel free to use the regular milk you purchase.
What number tips do you use for frosting ?
Hi Patrice! My go to is the wilton 1M!
WOW! The pictures of these white cupcakes are so enticing! I believe these are so soft, fluffy, and moist. Perfect for breakfast or as dessert for afternoon tea. I’m sure I could eat them all at one sitting. I’ve just printed the recipe out. I’m thinking of making the cupcakes together with my kiddos. It’d be so much fun!
Thank u for sharing such treasure with us! I hope the idea will inspire all of your followers. You’re amazing! Keep up the good work!
I’m not sure what I did wrong but these cupcakes where very, very sweet to me and I have a sweet tooth. I also got 31 very full cupcakes out of this recipe?! I followed the recipe to a “T”.
Patricia – Instead of 1 cup of sugar, can I use 1/4 cup? I want to fill these cupcakes with raspberry/strawberry jam. Will the cupcakes come out ok with less sugar if other ingredients remain the same? Thank you for a quick response.
Hi Patricia! I wouldn’t reduce the amount of sugar. Baking is a science and adjusting one ingredient can effect the entire recipe. You can still fill these cupcakes with jam once they are baked and cooled!
I used whole milk instead of skim and added vanilla extract. They were the best cupcakes ever. Sooooo good
I’ve been using this recipe for about two years and absolutely love it!!! A few times I’ve had them come out dense & almost chewy texture. I swear I follow the recipe exactly each time and time the mixing so as to not over mix it. I have no idea what I’m doing wrong. Have you ever had this happen? If so, how do I fix it?😕