These Wedding Cupcakes will make your special day even better! They are moist and light with a tasty buttercream frosting fit for any bride and groom. This homemade cupcake recipe will impress all of your wedding guests.
Homemade Wedding Cupcakes
Your wedding day is going to be a celebration that you will remember for the rest of your life. Why not sweeten the memory with delicious and fluffy homemade wedding cupcakes? These are made with egg whites to keep the color light and to match the bride’s dress. That’s why you’ll hear these also called “bridal cupcakes.” The vanilla and almond flavors complement each other beautifully.
The secret to the fluffiest cupcakes is buttermilk. It keeps the cupcakes tender and light without changing the flavor. It’s a game-changer in any cupcake recipe! If you are looking for a yummy and elegant cupcake, you won’t be disappointed.
What You’ll Need
The ingredients for this wedding cupcake recipe are easy to find – most of them are pantry staples! I love to bake, so I also have the basics like flour, egg, sugar, etc.
- Flour: I use all-purpose flour. I recommend sifting it to remove any lumps for a smooth batter.
- Baking Powder
- Vegetable Oil
- Egg Whites
- Flavoring: almond extract and clear vanilla extract.
- Salted Butter: Using salted butter is key for balanced flavors. It will prevent the frosting from being too sweet.
- Powdered Sugar: Sift the powdered sugar before mixing to keep the frosting light.
- Heavy Cream
- Almond Extract
- Vanilla Extract
How to Make Wedding Cupcakes
This is a super simple recipe for elegant cupcakes that will be a great addition to any wedding dessert table. They are so easy to make! Feel free to make them for any special occasion.
- Prep Oven and Cupcake Tins. Preheat the oven to 350 degrees F and line the cupcake pans with liners.
- Combine Dry Ingredients. In a medium bowl, whisk flour, baking powder, and salt until combined.
- Mix Sugar and Oil. In a separate bowl, combine sugar and vegetable oil with an electric mixer or stand mixer.
- Add Egg Whites. Add in the egg white ¼ at a time until fully incorporated.
- Add Extracts. Next, mix in vanilla and almond extract until combined.
- Gradually add Dry Ingredients and Buttermilk. Starting with ½ the flour mixture, slowly add to the egg white mixture. Then, add ½ of the buttermilk. Slowly add the remaining flour and buttermilk. Beat on medium speed until combined.
- Scoop Batter. Fill each cupcake liner with 3 tablespoons of batter.
- Bake. Place the pans into the oven and bake for 15-20 minutes. Insert a toothpick into the center to check for doneness (it will come out clean when fully baked).
- Cool. Allow the cupcakes to cook for 5 minutes in the cupcake tin before transferring them to a cooling rack.
- Whip Butter. To start the frosting, add the butter to a large bowl and whip until smooth using a stand mixer or electric mixer.
- Add Powdered Sugar. Gradually combine the butter with powdered sugar, scraping the sides as needed. The mixture will be very thick.
- Add Heavy Cream And Extracts. Pour in heavy cream, vanilla extract, and almond extract.
- Whip the Frosting. Beat until fully combined. Then, increase the speed to medium-high and whip for 3 minutes or until light and fluffy.
- Decorate and Serve. Frost the cupcakes and add your garnishes of choice. Enjoy!
Can I Make a Wedding Cake With This Recipe?
Yes! Use cake pans instead of cupcake tins. Feel free to double this recipe, depending on how many layers you would like to make.
Tips and Variations
- Flour: Substitute cake flour for all-purpose flour if you prefer.
- Eggs: You can use 4 whole eggs in place of egg whites. It will add a little yellow color to the cupcakes.
- Decorations: Garnish with white chocolate curls or drizzle, white sprinkles, or edible pearls.
- Frosting: Use a piping bag and tip for the cleanest application for the cupcakes.
How to Store Wedding Cupcakes
These wedding cupcakes can be kept at room temperature for 3 days. Store them in the refrigerator for up to 1 week.
You can also freeze them! Store in an airtight container for up to 3 months in the freezer.
More Cupcake Recipes
- Lemon Cupcakes
- Banana Cream Cupcakes
- Peach Pie Cupcakes
- Maple Bacon Cupcakes
- Andes Mint Chocolate Cupcakes
For the 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.
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- These elegant cupcakes are pretty enough for any wedding but so delicious and easy you can make them anytime! They are light and fluffy, sweet but not overwhelming; the almond isn’t too much but just a little hint that makes these cupcakes extra special.
- If you want, you can use 4 large whole eggs instead of just white; the cake color will be more on the yellow side.
- 3 tablespoons is the perfect amount of batter for cupcakes. You don’t want to overfill them or underfill them. I like to use a 1 tablespoon cookie scoop to help.
- These are perfect as is or make them extra fancy with some garnishes like white chocolate curls, sprinkles, or white chocolate drizzle.
- Sifting the flour and powdered sugar ensures both a light cake and frosting, do not skip this step.
- Keep at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for up to 3 months.