White Wedding Cake Cupcakes

By lauramae

I'm not usually one to use a boxed cake mix and doctor it up. I'm more accustomed to using entirely homemade recipes, but this one caught my eye and looked good. These turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.

*Recommend: Duncan Hines has reduced the size of their boxed cake mix now... so I'd use Pillsbury or Betty Crocker instead (look for 18.25 ounces)

*You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.

*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.

*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.

*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Ingredients

• ICING:
• 1 (18.25 ounce) box white cake mix
• 1 cup all-purpose flour
• 1 cup granulated white sugar
• 3/4 teaspoon salt
• 1 1/3 cups water
• 2 tablespoons vegetable or canola oil
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 4 large egg whites
• 3 cups powdered sugar
• 1 cup butter, room temperature
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

Details

Servings 36
Preparation time 15mins
Cooking time 33mins
Adapted from recipegirl.com

Preparation

Step 1

Recommend: Duncan Hines has reduced the size of their boxed cake mix now... so I'd use Pillsbury or Betty Crocker instead (look for 18.25 ounces)

You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.

Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.

Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.

You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

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 ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

ICING:

In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.

Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

Tips:
*This recipe doubles or triples well.
*There is no need to sift the powdered sugar, unless you're worried that your sugar is quite lumpy.
*Do not try to replace the butter with margarine or shortening- it won't work out well.
*Add in color, if desired. I like to use colored gel paste instead of liquid food coloring- then you're not messing with adding additional liquid to the perfect consistency of the frosting. Gel paste is sold at craft stores and baking supply shops.
*For the cupcakes in the photograph above, I used a 1G Tip by Bakery Crafts to pipe the frosting.