Wedding Cake Cupcakes

Name: Wedding Cake Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 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 ((room temperature)); 1 1/2 teaspoons almond extract; 1 teaspoon vanilla extract; 1 cup real buttermilk ((do not substitute)); 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

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Make these for a wedding or make them just because you love the flavor of a traditional wedding cake! With a slight almond flavor and a homemade buttercream frosting, these are sure to make any celebration even better!

A DELICIOUSLY TRADITIONAL CUPCAKE

My wedding guests may not remember everything about my wedding from over 25 years ago but one thing they do remember is my wedding cake. It was a white cake with a slight hint of almond flavor and the most delicious buttercream frosting. These cupcakes are inspired by that special cake. If you want to make these for a wedding, they are incredibly affordable and can be made without too much effort. But don’t wait for a wedding to make these – they really are perfect for any occasion!

FREQUENTLY ASKED QUESTIONS:

What makes these Wedding Cupcakes different than regular cupcakes?

The thing that makes the “wedding” cake style cupcakes is not just that they’re white, but that they use almond extract, which is the traditional wedding cake flavor.

Do these have a strong almond flavor?

The almond flavoring is just right. If you’ve ever tasted a traditional wedding cake, you’ll be familiar with the flavor. It’s not too overwhelming or overbearing, it’s just enough to make you think that these cupcakes have something special about them.

Can I use the whole egg instead of just the whites?

Sure, instead of the egg whites, you can use 4 large whole eggs so it gives the wedding cake cupcakes a more yellow cake color.

How much cake batter do I add to the cupcake pan?

It’s crucial to not overfill or underfill the cupcake pan. I suggest using about 3 Tablespoons of batter in each muffin well. I have found that using a 1 Tablespoon cookie scoop helps.

What garnishes can I add?

These cupcakes are great with just the frosting, but if you want to jazz them up some, try adding white chocolate curls (as I did below), sprinkles, or a white chocolate drizzle.

Why is sifting the flour and powdered sugar necessary?

Sifting the flour and powdered sugar is a step that you can not skip. Sifting helps ensure that you get both a light cake and frosting which is really what you want for this recipe.

Can I make a cake with this cupcake recipe?

You can make two 9×9-inch round cakes with this recipe. I’d suggest trying to bake them at 350F for 28-32 minutes. Check them often to see if they’re done sooner. You could try to make a 9×13-inch cake, but you just have to be careful that you don’t overfill the pan, that’s why I suggest the two round cake pans.

What piping tip did you use?

I used a Wilton 4B piping tip (paid affiliate link).

How to store Wedding Cake Cupcakes?

You can keep these cupcakes at room temp for up to 3 days, or refrigerate them for up to a week. Keep them longer by freezing for up to 3 months.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

all-purpose flour – You can use self rising flour if desired, but you’ll still need to sift it. If using self rising, omit the baking powder and salt.
baking powder – make sure it’s fresh. That old baking powder that’s been sitting in the pantry for a few years may not be active anymore.
granulated sugar – I have only made these with regular sugar and not a sugar substitute.
large egg whites – this keeps that white cake color. You could use the whole egg but the yolk will turn the cake more yellow. Try to allow the eggs to come to room temperature. This not only makes separating the lols from the whites a bit easier but they blend into the batter so much better as well.
almond and vanilla extract – these extracts are essential to this cake (especially the almond extract) so don’t skip it!
real buttermilk – this is the secret to creating a moist cupcake or cake. You can swap this out for heavy cream if you have to, but don’t use regular milk and don’t use the fake buttermilk trick of adding an acid to regular milk. You don’t get the same thickness or consistency and it won’t turn out exactly the same.
heavy cream – if you want the best frosting ever, use the heavy cream – not milk. It makes a huge difference.

flour, oil, heavy cream, buttermilk, almond extract, vanilla extract, butter, baking powder, oil, salt, powdered sugar and sugar.

HOW TO MAKE WEDDING CAKE CUPCAKES

Preheat the oven to 350°F degrees. Line cupcake pans with cupcake liners then set aside. You’ll need two cupcake pans for this recipe. If you only have one, just bake one at a time. In a bowl, whisk together the flour, baking powder, and salt then set aside.

In a large bowl with an electric hand mixer (or a stand mixer fitted with the paddle attachment), mix together the sugar and oil until combined.

collage of two photos: flour in a bowl being sifted with a fork; sugar and oil in a stand mixer bowl.

Add a small amount of egg white at a time (about 1/4th) then beat on medium speed until combined. Continue this process until you’ve used all the egg whites. Next, add in the almond extract and vanilla extract and mix on medium speed until combined.

Add half of the flour mixture and mix until combined. Then add ½ of the buttermilk and mix until combined. Repeat with the remaining flour mixture and buttermilk (alternating each) until smooth. Scrape down the sides as needed.

collage of three photos: vanilla and almond extracts added to stand mixer bowl; flour added to batter; buttermilk added to the batter.

Add 3 Tablespoons of the cupcake batter to each liner. This is easiest if you use a spring loaded cookie scoop. Note: you may have a little batter left over.

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. Then carefully remove them from the cupcake pan and place them on a cooling rack to finish cooling completely before frosting.

collage: cupcake batter shown in muffing tin; fully baked cupcakes on a cooling rack.

Once the cupcakes are completely cool, make the frosting. Add the butter to a large bowl and using an electric hand mixer (or in the body of a stand mixer with the paddle attachment), whip until smooth. Slowly add in the powdered sugar, a little at a time, until fully mixed in. The mixture will be thick.

Add in 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.