White mini cupcakes… I needed some of these for my niece Courtney’s baby shower. Remembering the pumpkin spice mini bundt cakes and how good they were, I wondered why using the same cake mix technique wouldn’t work for mini cupcakes. After all, a bundt cake is just a cake, right?
Just to let you know, these are so good, you will want to make them again soon! This will be my go-to recipe for mini cupcakes. Next, I’ll try a chocolate version…
This recipe is tweaked for a mini cupcake version of the Vanilla White Chocolate Bundt Cake from I think We Could be Friends.com. The white chocolate chips she used would be too much for these mini cupcakes, so they were omitted. Although the recipe below calls for vanilla instant pudding, you could substitute French vanilla or white chocolate instant pudding, too.
When you stir these up, you will quickly notice that with the addition of the pudding and sour cream, the batter is thicker than a regular cake mix. That’s okay!
[ctt template=”8″ link=”52NOF” via=”no” ]These white mini cupcakes are so good, you will want to make them again soon! This will be your go-to recipe for mini cupcakes![/ctt]
Click here for a printable recipe ◄
White Mini Cupcakes
INGREDIENTS:
1 – 15.25 oz. White Cake Mix
1 – 3.4 oz. pkg Vanilla Instant Pudding
1 – 1/4 cup Sour Cream
4 Egg Whites
1/2 cup Warm Water
1/3 cup (plus *4 Tablespoons) Vegetable Oil
1 teaspoon Vanilla
*To keep a white cake white and fluffy, omit the yolks. Ahh, but the yolks have fat in them. By omitting the yolks, you also remove the fat. Replace each yolk with melted butter or vegetable oil. If you omit 4 egg yolks, add 4 Tablespoons of melted butter or vegetable oil.
DIRECTIONS: Preheat the oven to 325°. Using a wire whisk, whisk the cake mix and pudding together in a large bowl. Add the remaining ingredients and combine with a mixer or by hand until well mixed. It should only take a couple of minutes. Don’t over mix!
Using a 1-inch scoop, scoop the batter into mini cupcake liners in the mini cupcake tins. Using this scoop is the easiest way to fill the cupcake liners equally.
Bake for 7 – 10 minutes. The tops should look slightly moist, not dry and cracked.
Start checking the cupcakes at 7 minutes. If you can tell by just looking in the oven door window, don't open the door. You let the heat out! Add another minute, check again. Repeat until they are perfect. Remember the cupcakes will continue to bake a little after removing from the oven. The pan doesn't immediately cool. When you find the perfect time for your oven, set your timer for the remaining batches.
Remove from the oven and let the cupcakes rest in the pan for a couple of minutes. Place the cupcakes on a cooling rack and let them cool before frosting.
Frosting Recipe for White Mini Cupcakes
The easiest way to frost these mini cupcakes is to use a cake decorator with a regular size decorating tip, not the large tips. I used Wilton tip # 32.
Click here for the perfect frosting for these. ►Secret To Perfect Buttercream. You can half this recipe for the mini cupcakes. Just use:
- 3/4 cups (1 and 1/2 sticks) butter (Use good quality butter. Land O’ Lakes is my preference.)
- 2-1/4 cups powdered sugar
- 2 Tablespoons heavy cream
- 3/4 teaspoon pure vanilla extract
Then, follow the same technique for making the perfect buttercream, which you can find using the link above.
For the jungle-themed party, a few drops of green food coloring was added to the buttercream. I chose to make the frosting a pastel green because the other party decorations were soft pastels.
Piping
Both times I’ve made these cupcakes and wanting them to be as fresh as possible, I was pressed for time. Therefore, there are not as many pictures to show the steps for this recipe. Maybe next time…
Begin piping around the outside edge. Slightly overlap that edge with the next round of piping and repeat until you reach the center. Using that technique the center will be slightly taller than the other rounds.
Optional Decorations For White Mini Cupcakes
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For Courtney’s jungle animal baby shower cupcakes, I ordered these Animal Jungle World Molds from Amazon. Using Wilton Candy Melts in a variety of colors, I made jungle animals for the tops of the frosted cupcakes.
These came out so cute!
One thing I figured out quickly is that filling three or four animal wells spaced out across the mold is the easiest way to make sure they come out intact. The first time, I filled several and the ears broke off of a few as I removed them. It’s much easier to gently push the mold away from the hardened candy melts releasing the edges without destroying the other ones around it if they are not in close proximity.
Aren’t these adorable? Use lavender candy melts for the hippo and the elephant. The monkey is made with pale pink and brown candy melts. In order to create a color I needed, I added a wafer or two of a different color to the melted candy until the color desired was achieved.
Be sure not to use water-based liquid food coloring with these wafers! It will make the candy seize up. Wilton has a couple of sets of oil-based candy coloring which will work nicely. For more on this click here ►Wilton.
The molds I bought had directions on how to ‘paint’ the melted candy on the molds to create the manes, spots, and details on some of the animals. It is easier than you might think.
Marker Details
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Trying to create all the fine details with Candy Melts would be insane! I chose to add the eyes, the zebra stripes, and some of the flower details with Candy Melt Marking Pens. You can imagine how much easier this is.
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White Mini Cupcakes
Ingredients
- 1 - 15.25 oz. White Cake Mix
- 1 - 3.4 oz. pkg Vanilla Instant Pudding
- 1 - 1/4 cup Sour Cream
- 4 Egg Whites
- 1/2 cup Warm Water
- 1/3 cup (plus *4 Tablespoons) Vegetable Oil
- 1 teaspoon Vanilla
Instructions
White Mini Cupcakes
DIRECTIONS: Preheat the oven to 325°. Using a wire whisk, whisk the cake mix and pudding together in a large bowl. Add the remaining ingredients and combine with a mixer or by hand until well mixed. It should only take a couple of minutes. Don't over mix!
Using a 1-inch scoop, scoop the batter into mini cupcake liners in the mini cupcake tins. Using this scoop is the easiest way to fill the cupcake liners equally.
Bake for 7 - 10 minutes. The tops should look slightly moist, not dry and cracked.
Start checking the cupcakes at 7 minutes. If you can tell by just looking in the oven door window, don't open the door. You let the heat out! Add another minute, check again. Repeat until they are perfect. Remember the cupcakes will continue to bake a little after removing from the oven. The pan doesn't immediately cool. When you find the perfect time for your oven, set your timer for the remaining batches.
Remove from the oven and let the cupcakes rest in the pan for a couple of minutes. Place the cupcakes on a cooling rack and let them cool before frosting.
Frost with perfect buttercream frosting.
Notes
*To keep a white cake white and fluffy, omit the yolks. Ahh, but the yolks have fat in them. By omitting the yolks, you also remove the fat. Replace each yolk with melted butter or vegetable oil. If you omit 4 egg yolks, add 4 Tablespoons of melted butter or vegetable oil.
* Mini cupcake liners vary so much in size, you may end up with fewer or more cupcakes depending on the size.
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