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White Wedding Cupcakes (a white mix cake-over!)

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These wedding cupcakes are made with a mix- but a “made-over” mix. They are the most dense, moist and delicious cupcakes ever- you’d never guess they aren’t 100% made from scratch!

Have you ever heard of a “cake-over”? It’s when a cake mix has a make-over into a recipe that tastes completely made from scratch. I’ve tried lots of these, and I actually love them- but I’d never found one for plain white cake that I liked. I was invited to bake wedding cupcakes for my friend Shanell this summer and I decided I’d better figure out a fix before then!

Here’s my secret: white chocolate pudding. I use this flavor all the time in other recipes, and it is AMAZING. I also have used pudding mix in cake-overs before, and this pudding is WHITE- so it doesn’t change the color of your cake!


Shanell’s colors are teal and purple, so I practiced my decorating on these. Aren’t they fun??

Here is how we made these dense, delicious cupcakes: (printable recipe here)


  • One boxed white cake mix (I like Duncan Hines mixes the best- personal preference!)
  • One (3.3 oz) package of Jell-O brand white chocolate pudding
  • 1 cup of milk
  • 1/3 cup of oil
  • 4 egg whites
  • 2 sticks (one cup) of salted butter, at room temperature
  • 2 sticks (one cup) of unsalted butter, at room temperature
  • 2 teaspoons of clear vanilla flavoring
  • 3 cups of powdered sugar
  • Food coloring gels, and sprinkles as desired.


  • Preheat oven to 350F degrees.
  • Combine cake mix, pudding, milk, oil, and egg whites in a mixing bowl and beat on high for 2 minutes. 
  • Evenly divide into 24 cupcake liners placed in tins and bake for about 18-20 minutes at 350F degrees.
  • Cool completely.
  • Make frosting by combining butters, vanilla and powdered sugar in a large mixing bowl.
  • Beat on high until light and fluffy (3-4 minutes)
  • Add coloring if desired (if you want pure white frosting you’ll need to add white food coloring to off-set the yellow tinge given by the butter), and mix well. 
  • Place a decorating tip in the corner of a large zip-top bag, fill with frosting, seal well, and pipe frosting on top of each cupcake. 
  • I used these cupcake toppers (aren’t they SO cute?!?) and these sprinkles.
  • Enjoy!!!


My thoughts: These taste like a made-from-scratch recipe. A really good one! BUT they are so much easier to make! 🙂 I’m really excited to make these in large quantities this summer!!! Maybe I will add some pictures from the wedding once I am back! For now, enjoy the cake-over 😉 ~r



We have piles of favorites in the cupcake category here…! Hard to share just a few- but here are some other recipes you might enjoy: (click on a photo to see the recipe)

Root Beer Float Cupcakes!!!!Coconut Cupcakes!!Brownie Oreo Cookie CupDark Chocolate Ganache Cupcakes


About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

7 responses »

  1. Pingback: White Wedding Cupcakes (a white mix cake-over!) | homethoughtsfromabroad626

  2. LOVE the recipe and the cupcakes are BEAUTIFUL!!

  3. Hi Ruthanne – just letting you know I have nominated you for a blogger recognition award 🙂


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