These are the most amazing cupcakes around!  I stumbled on the recipe over at Recipe Girl.  You need to go make them now!!

White Wedding Cake Cupcakes

1 {18.25 oz} box white cake mix – Duncan Hines Moist White Cake mix

1 cup all-purpose flour

1 cup granulated white sugar

3/4 tsp salt

1 1/3 cups water

2 tbl canola oil

1 tsp vanilla extract

1 cup sour cream

4 large egg whites

1. Preheat oven to 325 degrees.  Place cupcake liners in cupcake pans {you’ll need approximately 36}.

2. 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.  {I used my KitchenAid Stand Mixer}.

3. Use an 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.

Wedding Cupcake Buttercream

{frosts 12 cupcakes}

3 cups powdered sugar

1 cup butter, at room temperature

1 tsp vanilla extract

1 to 2 tbls whipping cream

1. In 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.

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

3. Scoop into piping bag and pipe decoratively onto cupcakes, or spread if desired.

Trust me…they are to die for!

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