This recipe has been featured in a post on The Recipe Girl blog, with more photographs and information on the decorator tips that were used and which icing recipe is best (Wedding Cupcake Buttercream): How to Make Wedding Cupcakes. If you have questions, it might be helpful to read through the comments below– you might find the answer you were looking for 
Yield: 36 cupcakes
Prep Time: 15 min
Cook Time: 18 min
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.
Ingredients:
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
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
Directions:
1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 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.
3. 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.
Tips:
*Recommend: Most companies have downsized the size of their cake mix. Some readers have made this recipe as indicated using the smaller size mix and still had great success. Others bought a 2nd mix and added in the missing ounces to the first box. It's up to you on what you want to try. Reading through some of the comments on the post may help...
*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.
*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.
Source: RecipeGirl.com (Adapted from weddingcake101.com)
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