Wedding Cake Cupcakes

A white wedding cake cupcake with a swirl of almond buttercream on top.

These Wedding Cake Cupcakes have a soft, tender almond vanilla crumb topped with fluffy almond buttercream, tasting just like a slice of bakery wedding cake.

Course Dessert

Cuisine American

Keyword Wedding Cake Cupcakes

Prep Time 30

Cook Time 20

Servings servings

Calories 358kcal

Author Jason Decker

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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