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Tuesday, July 17, 2018

The Best White Cupcakes {Semi-homemade and Super Easy!}

Fluffy white cupcakes are made perfect with a cake mix and a lot of add ins to make them special. They are the perfect texture, flavor and will quickly become your favorites as well!

These cupcakes start with a box mix, but with a lot of twists turn into something magical. I dare say they are the best white cupcakes out there and that's really saying something coming from me!

You know I am usually a big fan of homemade cakes. I have a ton of great cake recipes here on the blog. Honestly most of them are almost as easy to make as a mix, they just have a few more ingredients to measure.

That doesn't mean that I don't understand the allure of a mix. They instill a sense of confidence and give you something to build from.

batter in mixing bowl, ready to be scooped into lined cupcake tins

In fact the chocolate cherry fudge bundt cake that my family absolutely loves starts with a mix (and a can of cherry pie filling!) Sometimes easy recipes like that are exactly what you need.

So lately I've been on the hunt for the perfect ways to doctor up cake mixes for cupcakes. I've been having the best time decorating them and want to make fun cupcakes every weekend!

white cupcakes fresh from oven in tin on wire rack

There are so many suggestions for hacks out there. So I had been trying a few to find my favorite. The first few white and yellow cake hacks I tried didn't work for me. You'll see I had sunken cupcakes for both the sheep cupcake cake and the Mr. Grinch cupcake cake.

Truthfully, both tasted delicious, but nobody is hunting for a recipe that makes sinking center cupcakes! I love cakes with plenty of sour cream or yogurt mixed in and it turns out you need to add more flour and sugar to get the texture I was after.

whtie cupcakes frosted in various flower patterns with italian meringue buttercream

This recipe is very similar to the semi-homemade chocolate cupcakes in that there are so many mix ins you end up with half again as many cupcakes. That's right, 36 cupcakes instead of 24!

Luckily extra cupcakes are not a problem in my neck of the woods. In fact, I purchased some bakery style plastic cupcake holders which make them easy to give away and transport.

semi-homemade white cupcake cut in half with soft and fluffy interior showing

I've also frozen them fully decorated in the containers and they have defrosted beautifully! I just pulled them out a week or two later and let them sit on the counter for an hour or so to defrost. Everyone was amazed how good they still were.

I've piped the perfect summer buttercream on them and Italian meringue buttercream and both were amazing.  I tell you the texture of these cupcakes is perfect and any frosting is just the literal icing on the cake!

close up of frosted semi-homemade white cupcakes

Think part angel food cake and part white cake and super soft and moist and you have these lovelies. You simply have to make them for your next party!

As always: If you make this recipe–or any CWC recipes–let me know what you think by leaving a comment below. And post a pic on Instagram or Pinterest too—tag @carleecooks so I can see!  For more recipes and fun, like us on Facebook and follow along on Pinterest!

white cupcakes, semi-homemade white cupcakes, super soft white cupcakes
cupcakes, cake, desserts
Yield: 36 servings

The Best White Cupcakes {Semi-homemade and Super Easy!}

Fluffy white cupcakes are made perfect with a cake mix and a lot of add ins to make them special. They are the perfect texture, flavor and will quickly become your favorites as well!
prep time: 10 Mcook time: 20 Mtotal time: 30 M


  • 1 white cake mix
  • 1 cup flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/3 cups water
  • 2 Tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon additional extract (lemon, almond, creme boquet, additional vanilla)
  • 1 cup sour cream
  • 1/2 cup egg whites (from about 4 large eggs)


How to cook The Best White Cupcakes {Semi-homemade and Super Easy!}

  1. Preheat oven to 325 F and place cupcake liners in 36 cupcake wells.
  2. In a large mixing bowl, whisk together cake mix, sugar, flour, salt and baking soda until well mixed and lump free.
  3. Add in wet ingredients and beat on low until the ingredients combine. Then beat on medium for two minutes.
  4. Scoop into lined cupcake tins (a large cookie scoop or ice cream scoop works perfect for this!) 
  5. Bake for 18-22 minutes or until the tops spring back when lightly touched with a finger. (They shouldn't take on much color.)
  6. Cool in tins for about 5 minutes then remove to a wire rack to cool completely. 

Recommended Products:

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Created using The Recipes Generator


  1. Cupcake Perfection!!!! I'm gonna nickname you Cupcake Carlee! :-)

  2. Beautiful cupcakes. I like the nickname Cupcake Carlee! I do like that you can freeze these and use them later. Have a great weekend, Carlee!

    1. I like the nickname and the freezability too! (Except knowing I have delicious cupcakes in the freezer is near torture for my sweet tooth!)

  3. A great way to use of all of that Italian Meringue Buttercream!!!

  4. These cupcakes look so delish! I love the way you decorated them. Just beautiful. Thank you for sharing at the Whimsical Wednesdays Link Party!

    1. Thank you so much! I had fun decorating them too!

  5. Super cute flower cupcakes! Yum! Thank you for sharing on Merry Monday! Hope to see ya next week!

  6. These sound great! I'm with you on loving scratch, but sometimes the mix is just a fun change to make :)

    1. It makes it seem a bit more approachable if nothing else! Thank you!

  7. Such cute decoration, and I'd imagine these would be great for special occasions too.

  8. Secretly white cupcakes are my favorite! I can't wait to try these! Thanks for sharing on Celebrate 365 Blog Party's Cake and Cupcake Party!

    1. They are my dad's favorites too! White cake with white frosting is his all time favorite.

  9. So want to try these! The print button is not working on my end, will cut and paste, but thought I'd let you know, could be my end as I was able to print your buttercream recipe!

    1. I'm sorry the button isn't working for you. I hope you enjoy them!

  10. these are so up my alley! one question.....what size box cake mix do you use since they are all shrinking now. thanks!

    1. I used a 15.25 ounce cake mix, and you are right things are always shrinking!


Thank you so much for taking the time to read and comment. I love reading your ideas!