Best Wedding Cupcakes

Prep:10minCook:18min

My wonderful sister Hanne tested multiple cupcake recipes to find one where the cake actually tastes good by itself, rather than relying on the flavor of the frosting. She baked these for my wedding, and I am not a cake lover but she made them actually taste good. Also enclosed is the recipe for the buttercream frosting that went with them.

Updated at: Sun, 15 Dec 2024 17:25:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories182.1 kcal (9%)

Total Fat8.1 g (12%)

Carbs26.8 g (10%)

Sugars14.3 g (16%)

Protein1.3 g (3%)

Sodium88.1 mg (4%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

36 servings

1 BoxWhite Cake Mix

1 cupFlour

1 cupSugar

¾ tspSalt

1 ⅓ cupWater

2 TOil

1 tspVanilla

1 cupSour Cream

4egg whites

For the buttercream icing

2 ½ cuppowdered sugar

2 Tbspheavy whipping cream

1 cupbutter

room temperature

1 ½ tspvanilla

Instructions

Step 1

Mix dry ingredients together. Mix in wet ingredients until well blended. Fill cupcake liners 2/3 full. Bake at 325 degrees for 18 minutes. Frost with Buttercream frosting if desired. For chocolate cupcakes, add cocoa powder and coffee to yellow cake mix instead. Chocolate cake mix was too dry and bland.

For the buttercream frosting

Step 2

Cream sugar and butter on low speed, and then beat on medium speed for 3 minutes. Add vanilla and cream and beat for another minute, adding more cream if necessary. Beat in food coloring if desired. Use pastry bag to pipe onto cupcakes or cake. Painting gel food color on side of bag before adding icing is pretty.