Welcome to the world of Wedding Cake Cupcakes, where every bite is a taste of celebration and joy. Ha! Ok, maybe that’s a little much.
Seriously, though. Imagine taking the elegance and flavor of a traditional wedding cake and packing it into a cupcake that fits perfectly in your hand. Enter the wedding cake cupcakes.
Whether you’re prepping for a bridal shower or a wedding or just want to celebrate love in your everyday life, these cupcakes are the way to go.
Not only are they delicious, but they also bring a piece of that special day into your home whenever you want.
I’m all about things that are made with love. These cupcakes carry the essence of what makes weddings magical.
A wedding is a time for love and joy. These cupcakes are the perfect way to remember that perfect white wedding cake on a perfect day.
With their fluffy white cake base, a hint of almond and vanilla, and luscious frosting, they’re sure to be a hit.
Wedding Cake Cupcakes are about more than just tasting great; they’re about creating memories. Let’s start baking and spread some love with these yummy treats!
Some of our other favorite cupcake recipes we have on our site include: Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting, Cookie Butter Biscoff Cupcakes Recipe, and Banana Cupcakes Recipe with Cream Cheese Frosting.
WHY THIS RECIPE WORKS:
- Easy Ingredients: Utilizes pantry staples for a quick setup.
- Classic Taste: The almond and vanilla extracts offer that beloved wedding cake flavor.
- Perfect for Any Occasion: Ideal for weddings, bridal showers, or even just a cozy night in.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Kosher salt
- Granulated sugar
- Vegetable oil
- Egg whites
- Almond extract
- Vanilla extract
- Buttermilk
- Salted butter
- Powdered sugar (confectioners’ sugar)
- Heavy cream
HOW TO MAKE WEDDING CAKE CUPCAKES:
- Preheat your oven to 350°F degrees. Line cupcake tins with liners and set aside.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- In a large bowl with an electric mixer or a stand mixer fitted with the paddle attachment, stir together the sugar and oil until combined.
- Adding 1/4th of the egg whites at a time, beat on medium speed until all the eggs are fully incorporated.
- Add the almond and vanilla extracts and beat on medium speed until combined.
- Add 1/2 of the flour mixture and sitr until combined.
- Add ½ of the buttermilk and stir until combined.
- Repeat with the remaining flour mixture and buttermilk until smooth. Scrape down the sides as needed.
- Add 3 tablespoons of the cupcake batter to each liner. You may have a little batter left over, but that’s okay.
- Place the cupcakes in the oven and bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the center.
- Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Remove them from the pan and place them on a cooling rack to cool completely before frosting.
- Once the cupcakes are cool, make the frosting by adding the butter to the body of a stand mixer with the paddle attachment or in a large bowl with an electric mixer, and whip until smooth.
- Slowly add in the powdered sugar a little at a time until fully mixed in; scrape the sides as needed. The mixture will be thick.
- Add the heavy cream, almond extract, and vanilla extract and mix in until combined. Turn the mixer on to medium-high speed and whip for 3 minutes until light and fluffy.
- Frost the cupcakes and add garnishes if desired. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT FLAVOR IS WEDDING CAKE?
Wedding cake traditionally features a rich blend of almond and vanilla flavors, much like these cupcakes.
There are all kinds of options out there these days. People like to do some crazy things with their cakes.
I’ve had really good results with this recipe, though. If you want a few ideas, check out my additions and substitution lists down below.
DO I HAVE TO USE ALMOND EXTRACT?
Nope! While almond extract gives that signature wedding cake taste, feel free to adjust based on your preferences.
A cupcake recipe is a versatile thing. Again, see the lists below.
ANY ADDITIONS?
It’s one good thing after another! Check out this list for some great ideas.
- Sprinkles for a fun and colorful touch
- White chocolate curls for an elegant garnish
- Fresh berries for a burst of freshness
- Edible flowers to elevate the presentation
- Lemon zest for a refreshing twist
- Miniature fondant shapes for themed decorations
- Crushed nuts for added crunch
- Coconut flakes for a hint of tropical flavor
- Pearl sugar for a sophisticated sparkle
- Caramel drizzle for a sweet surprise
ANY SUBSTITUTIONS?
Have you tried adding sour cream to your cake batter? The results might amaze you.
- Cake flour for a finer crumb
- Coconut oil for a subtle coconut essence
- Egg replacers for an egg-free version
- Gluten-free flour to cater to dietary restrictions
- Cream cheese in frosting for a tangy alternative
HOW TO STORE:
Room Temp: Store in an airtight container for up to 1 week.
Freezer: Freeze unfrosted cupcakes for up to 3 months. Frost after thawing.
They can be frosted and frozen as well for up to 3 months.
DANA’S TIPS AND TRICKS:
- Ensure ingredients like egg whites and buttermilk are at room temperature for the best results.
- Use a cookie scoop for even distribution of cupcake batter.
- Sift dry ingredients like flour and powdered sugar for lump-free batter and frosting.
- Avoid overmixing to keep the cupcakes light and fluffy.
- Cool cupcakes completely on a wire rack before frosting to prevent the frosting from melting.
- Get creative with decorations to make these cupcakes truly special for your big day or celebration.
Wedding Cake Cupcakes are a beautifully yummy way to bring the essence of a traditional wedding cake into a more casual, shareable form.
Perfect for bridal showers, weddings, or simply as a treat to enjoy with loved ones, these cupcakes bring joy and celebration of special moments.
With their moist texture, lovely almond and vanilla flavor, and the ability to customize them to your heart’s content, they’re sure to be a hit on any occasion.
If you like this recipe, you might also like:
If you’ve tried these WEDDING CAKE CUPCAKES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
White Wedding Cake Cupcakes (Almond Flavor)
Ingredients
For the cupcakes:
- 2 & 1/2 cups all-purpose flour sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 8 large egg whites
- 1 & 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the frosting:
- 1 cup salted butter
- 4 cups powdered sugar sifted
- 3 tablespoons heavy cream
- 1 & 1/2 teaspoons almond extract
- 1 & 1/2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F degrees. Line cupcake tins with liners and set aside.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.2 & 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt
- In a large bowl with an electric mixer or a stand mixer fitted with the paddle attachment, stir together the sugar and oil until combined.2 cups granulated sugar, 1 cup vegetable oil
- Adding 1/4th of the egg whites at a time, beat on medium speed until all the eggs are fully incorporated.8 large egg whites
- Add the almond and vanilla extracts and beat on medium speed until combined.1 & 1/2 teaspoons almond extract, 1 teaspoon vanilla extract
- Add 1/2 of the flour mixture and sitr until combined.
- Add ½ of the buttermilk and stir until combined.1 cup buttermilk
- Repeat with the remaining flour mixture and buttermilk until smooth. Scrape down the sides as needed.
- Add 3 tablespoons of the cupcake batter to each liner. You may have a little batter left over, but that’s okay.
- Place the cupcakes in the oven and bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the center.
- Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Remove them from the pan and place them on a cooling rack to cool completely before frosting.
- Once the cupcakes are cool, make the frosting by adding the butter to the body of a stand mixer with the paddle attachment or in a large bowl with an electric mixer, and whip until smooth.1 cup salted butter
- Slowly add in the powdered sugar a little at a time until fully mixed in; scrape the sides as needed. The mixture will be thick.4 cups powdered sugar
- Add the heavy cream, almond extract, and vanilla extract and mix in until combined. Turn the mixer on to medium-high speed and whip for 3 minutes until light and fluffy.3 tablespoons heavy cream, 1 & 1/2 teaspoons almond extract, 1 & 1/2 teaspoons vanilla extract
- Frost the cupcakes and add garnishes if desired. Serve immediately.
Notes
- Ensure ingredients like egg whites and buttermilk are at room temperature for the best results.
- Use a cookie scoop for even distribution of cupcake batter.
- Sift dry ingredients like flour and powdered sugar for lump-free batter and frosting.
- Avoid overmixing to keep the cupcakes light and fluffy.
- Cool cupcakes completely on a wire rack before frosting to prevent the frosting from melting.
- Get creative with decorations to make these cupcakes truly special for your big day or celebration.
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