Wedding Cupcakes
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 recipe will impress all of your wedding guests.
Servings: 24 Cupcakes
Calories: 358kcal
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 - 4 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.
- 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.
Notes
- 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.
Nutrition
Calories: 358kcal | Carbohydrates: 47g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 138mg | Potassium: 100mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 280IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 1mg