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White-on-White Wedding Cupcakes

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White-on-White Wedding Cupcakes
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  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 24
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Wow friends and family with beautiful cupcakes that get a jump start from cake mix and ready-to-spread frosting.
Updated May 24, 2022

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes.
  • 2
    To make chocolate curls, pull a swivel-bladed vegetable peeler down the edge of white chocolate bar, using long, thin strokes. Frost cupcakes with frosting. Sprinkle each with about 2 teaspoons white chocolate curls, using toothpick to lift curls.
  • 3
    Lightly sprinkle powdered sugar through small strainer over cupcakes. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
  • tip 2
    Make your own cupcakes! Get more easy food ideas, prep guide and planning tips for a Do It Yourself Spring Wedding Reception!
  • tip 3
    Try a practice run well in advance of the wedding, then you'll know exactly what to expect. You can make the cupcakes up to 2 weeks ahead of time. Wrap unfrosted cupcakes well with plastic wrap; freeze. Six hours before frosting, remove from the freezer and loosely cover. Frost, loosely cover and serve within 24 hours.
  • tip 4
    For a lovely presentation, consider cupcake wrappers from a website like fancyflours.com.

Nutrition

200 Calories, 9g Total Fat, 2g Protein, 27g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
200
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Trans Fat
1g
Cholesterol
25mg
9%
Sodium
160mg
7%
Potassium
25mg
1%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
19g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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