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These Wedding Cake Cupcakes taste like a slice of a fancy bakery wedding cake, a soft, tender almond vanilla crumb topped with swirls of fluffy almond buttercream. I first made a batch for Maddie’s spring birthday when she wanted something that felt special and pretty, and they were gone in minutes. They have the same dreamy almond flavor as our almond cookies.
With a light oil based batter and silky almond buttercream, these white wedding cake cupcakes are elegant enough for a celebration yet easy enough to make any day.
Wedding Cake Cupcakes Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 50 minutes
- 🍽️ Serving: 24 cupcakes
- ⚡ Calories: 358kcal
- 🌶️ Flavor Profile: Light, tender almond vanilla cake with fluffy almond buttercream
- ✋ Difficulty: Easy, on par with our lemon lime cupcakes
Quick Answer
Whisk the dry ingredients, then beat sugar and oil with egg whites and almond and vanilla extracts. Alternate folding in the flour mixture and buttermilk until smooth, fill the liners, and bake at 350 degrees for 15 to 20 minutes. Once cool, frost with whipped almond buttercream for tender, bakery style Wedding Cake Cupcakes.
Jump to:
- Wedding Cake Cupcakes Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Wedding Cake Cupcakes
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Wedding Cake Cupcakes FAQs
- Other Recommended Cupcake and Cake Recipes
- Wedding Cake Cupcakes
Why This Recipe Works
Click to see the technique science
- Egg whites keep them white. Using only egg whites gives the cupcakes their classic pale, fine crumb and that signature wedding cake look.
- Oil for a moist crumb. Vegetable oil keeps the cupcakes incredibly soft and moist for days, unlike butter cakes that dry out faster.
- Almond is the magic. A double hit of almond extract in the cake and the frosting is what makes them taste just like real wedding cake.
- Buttermilk adds tenderness. Its acidity softens the crumb and adds a subtle tang that balances all the sweetness.
- Almond buttercream on top. Silky, fluffy buttercream whipped with cream and almond extract finishes them like a true bakery cupcake.
- Make ahead friendly. The cupcakes bake up reliably and hold their shape, so you can prep them ahead for parties without stress.
Why You’ll Love This Recipe
- Bakery worthy and beautiful, these look and taste like a slice of wedding cake but come together in your own kitchen.
- The almond flavor is unforgettable and the crumb stays moist for days. If you love a great frosting, our American buttercream pipes like a dream.
- Perfect for any celebration, from birthdays to bridal showers, and the recipe makes a generous two dozen.
Key Ingredients
A handful of baking staples plus almond extract create that signature wedding cake flavor. Here is what each one does.
- Almond extract: The star flavor. A little goes a long way and is what makes these taste like real wedding cake, in both the batter and frosting.
- Egg whites: Eight of them give the cupcakes their pale color and fine, delicate crumb. Save the yolks for another recipe.
- Vegetable oil: Keeps the cupcakes moist and tender for days without the dryness butter cakes can have.
- Buttermilk: Adds a slight tang and softens the crumb for an extra tender bite.
- Butter and powdered sugar: The base of the fluffy almond buttercream that crowns every cupcake.
See recipe card for exact quantities.
Variations and Substitutions
These cupcakes are easy to dress up. Here are a few ideas.
- Add sprinkles: Fold rainbow or white nonpareils into the batter for a funfetti wedding cake look.
- Almond and raspberry: Tuck a little raspberry jam into the center of each cupcake before frosting.
- Make it a cake: Pour the batter into two 8 inch pans for a layer cake, adjusting the bake time.
- Different frosting: Swap the almond buttercream for our chocolate cream cheese frosting for a fun twist.
- Coconut topping: Press shredded coconut or sliced almonds onto the frosting for texture and a pretty finish.
How to Make Wedding Cake Cupcakes
- Preheat the oven to 350 degrees and line cupcake tins with liners. In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the sugar and oil until combined, then beat in the egg whites a quarter at a time, followed by the almond and vanilla extracts.
- Alternate adding the flour mixture and the buttermilk, mixing until the batter is smooth and no streaks remain.
- Add about 3 tablespoons of batter to each liner, filling them about two thirds full.
- Bake for 15 to 20 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a rack to cool completely.
- Whip the butter, powdered sugar, cream, and extracts into fluffy almond buttercream, then frost the cooled cupcakes and add garnishes if you like.
Recipe Tips & Tricks
- Do not overbeat the batter once the flour goes in, or the cupcakes can turn dense and tough.
- Measure the almond extract carefully. It is potent, and too much can taste bitter, so stick to the recipe amount.
- Fill liners two thirds full so the cupcakes dome nicely without overflowing.
- Cool completely before frosting. Warm cupcakes will melt the buttercream right off.
- Whip the frosting a full 3 minutes for the lightest, fluffiest almond buttercream.
- Use room temperature ingredients so everything blends into a smooth, even batter.
- Store frosted cupcakes covered at room temperature for two days or in the fridge for up to five.
Serving Ideas and Suggestions
These cupcakes are a celebration centerpiece. Arrange them on a tiered stand for a bridal shower or birthday, and pair them with our pastel cream cheese mints for a pretty dessert table.
They also play well with other sweets. Serve them next to our lemon blueberry trifle or a plate of almond cookies for a full dessert spread with that signature almond theme.
For gifting, box up a few in a bakery style container. If you want to perfect your piping, our American buttercream guide walks through swirls and rosettes step by step.
Wedding Cake Cupcakes FAQs
The signature flavor comes from almond extract used in both the batter and the buttercream. Combined with egg whites for a fine white crumb, it gives that classic bakery wedding cake taste.
Egg whites keep the cupcakes pale and white with a delicate, tender crumb. Whole eggs would tint them yellow and make the texture a little heavier.
Yes. Bake the cupcakes a day ahead and store them airtight, then frost the day you serve. You can also freeze the unfrosted cupcakes for up to three months.
Keep them covered at room temperature for up to two days or in the fridge for up to five. Bring refrigerated cupcakes to room temperature before serving for the best texture.
Absolutely. Divide the batter between two greased 8 inch round pans and bake until a toothpick comes out clean, about 25 to 30 minutes, then frost with the almond buttercream.
Dry cupcakes usually mean too much flour or overbaking. Spoon and level your flour, and start checking with a toothpick at 15 minutes so they do not overbake.
Want to master the frosting? Check out our best American buttercream recipe next for perfectly pipeable swirls every time.
Wedding Cake Cupcakes
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.
Nutrition
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