Easy White Cupcakes

4.65 from 14 ratings

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!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

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Servings: cupcakes

Author: Beth

Equipment

Ingredients

Cupcakes

1 box white cake mix 15.25 oz
1 cup (198g) sugar
1 cup (120g) all purpose flour
¾ tsp salt
4 large egg whites
1 cup (236ml) skim milk
½ cup (118ml) buttermilk
1 cup (228g) sour cream

VANILLA Frosting

1 cup (226g) unsalted butter 2 sticks, room temperature
1 tsp vanilla extract
2-3 cups (227-339g) powdered sugar
dash of milk or heavy cream if frosting becomes too thick

CHOCOLATE Frosting

1 cup (226g) unsalted butter 2 sticks, room temperature
1 tsp vanilla extract
⅔ cup (57g) cocoa powder
2 cups (227g) 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.
1 box white cake mix, 1 cup (198g) sugar, 1 cup (120g) all purpose flour, 3/4 tsp salt, 4 large egg whites, 1 cup (236ml) skim milk, 1/2 cup (118ml) buttermilk, 1 cup (228g) sour cream
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.
1 cup (226g) unsalted butter
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.
2-3 cups (227-339g) powdered sugar, 1 tsp vanilla extract
If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.
dash of milk or heavy cream if frosting becomes too thick

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.
1 cup (226g) unsalted butter
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.
2/3 cup (57g) cocoa powder, 2 cups (227g) powdered sugar, 1 tsp vanilla extract
If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.
dash of milk or heavy cream if frosting becomes too thick

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.

Video

Notes

Each frosting recipe will frost about 24 cupcakes. If you prefer cupcakes with heavily piped frosting, I recommend doubling the frosting recipe.

Nutrition