You don’t have to be planning the wedding of the century to enjoy these beautiful and delicious white wedding cupcakes. Topped with rich and creamy buttercream, these picture-perfect cupcakes are delicious, moist and perfect for any occasion.
Add the water, sour cream, egg whites, vegetable oil, and vanilla. Beat the mixture with an electric mixer on low speed just until the ingredients are combined.
Evenly pour out the batter into a prepped muffin tin. Then bake for about 18 minutes.
Cool in the pan for 2-3 minutes, then transfer to a wire cooling rack to come to room temperature before frosting
Combine all of the buttercream frosting ingredients. Then spread or pipe the frosting onto the completely cooled cupcakes and decorate with sprinkles if desired.
These cupcakes don’t rise too much and that’s good. You don’t want them to rise over the top of the muffin tin like muffins. This allows you to leave room for frosting.