White Wedding Cake Cupcakes
These White Wedding Cake Cupcakes are a perfect treat for special occasions, ensuring great taste every time.
Equipment
- Cupcake pans
- Hand mixer
- Ice cream scoop
Ingredients
Cake Base
- 1 box white cake mix 15.25-ounce size
- 1 cup all purpose flour
- 1 cup granulated white sugar
- ¾ teaspoon salt
- 1⅓ cups water
- 2 tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup sour cream use full-fat for best results
- 4 large egg whites
Instructions
Preparation
- Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
- In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
- Use an ice cream scoop to fill prepared cupcake tins- fill about ¾ full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
Notes
You can use either regular or light sour cream for this recipe. Adding 1 teaspoon of almond extract is optional for additional flavor. Success can vary based on cake mix size; consider reading comments for tips.
Nutrition
Serving: 1cupcakeCalories: 100kcalCarbohydrates: 18gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 143mgPotassium: 26mgSugar: 10gVitamin A: 40IUVitamin C: 0.1mgCalcium: 34mgIron: 0.4mg
Tried this recipe?Let us know how it was!