I came across this cupcake recipe on Pinterest using the search term, “wedding cake”. Tyler and I frequent a local cupcakery far more often than I care to admit, and I always get their wedding cake cupcake so when I saw a recipe to make one, I jumped on it. I haven’t read a single bad review on this recipe. I even browsed other cupcake recipes that linked back to this exact recipe, so I knew it had to be good! This one calls for sour cream which gives it a light and fluffy texture. I’ve never baked with sour cream before, but SHEESH does it add some flavor. I love it so much.
Recipe via Recipe Girl
- 1 box white cake mix (Betty Crocker, Duncan Hines, etc.)
- 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
Visit Recipe Girl for the full baking instructions.
I paired the wedding cake cupcakes with a buttercream icing from The Gracious Wife. I wanted my icing to be thick so that I could make cupcake wreaths with it.
- 1 cup butter
- 3 cups powdered sugar about 1 pound
- 1 teaspoon vanilla
- 1-2 tablespoons half-and-half or cream
Visit The Gracious Wife for full icing instructions.
To make the wreaths, I used two tips from my Wilton 9 Piece Starter set. It’s $8 and soooo worth it. I use it for practically everything.
I’d love to get familiar with using luster dust to make these wreaths sparkly. 🙂 Maybe that’s my next dessert! Enjoy.