White Wedding Cupcakes

Why You’ll Love This Recipe

I adore how these cupcakes capture the flavors of a classic wedding cake—light vanilla, a hint of almond, and rich frosting—while being easy enough to bake at home. They’re perfect for special events or celebrations, and everyone always comments on how bakery-quality they taste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1⅔ cups all‑purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 1 cup granulated sugar

• ½ cup unsalted butter, melted

• ¼ cup plain yogurt or sour cream

• ¾ cup buttermilk

• 2 egg whites (or 3–4 whites per recipe variation)

• 2 tsp vanilla extract

• 1 tsp almond extract

For the Frosting

• 6 oz white chocolate, melted

• 1 cup (2 sticks) unsalted butter, softened

• 2–3 cups powdered sugar

• ¼ cup heavy cream or half‑and‑half

• 1 tsp vanilla extract

• Optional decorations: sugar pearls or edible sprinkles

directions

1. Preheat oven to 350 °F (or 325 °F if using boxed cake mix method) and line cupcake tins.

2. In a bowl, whisk flour, baking powder, soda, and salt.

3. In a separate bowl, whisk sugar, melted butter, yogurt, buttermilk, egg whites, vanilla, and almond extract until smooth.

4. Gently fold dry ingredients into wet until just combined—don’t overmix to keep cupcakes light.

5. Fill liners about ⅔ full; bake ~18–20 minutes at 325–350 °F until a toothpick comes out clean.

6. Cool fully before frosting.

7. For frosting, beat butter until creamy, add melted white chocolate, vanilla, then gradually beat in powdered sugar and cream until light and pipeable.

8. Pipe frosting using a star tip; add sugar pearls or sprinkles for a wedding-ready finish.

Servings and timing

• Yields: about 24–30 cupcakes depending on recipe size

• Prep time: ~20 minutes

• Bake time: ~18–20 minutes

• Decorating time: ~10 minutes

• Total time: ~40–50 minutes plus cooling

Variations

• For extra wedding flair, I swap vanilla extract for almond-only flavor to echo traditional wedding cake flavor.

• I’ve used boxed white cake mix plus sour cream and egg whites—these tweaks boost moisture and texture.

• Mini versions are perfect for baby showers—just bake in mini-muffin tins for ~12–15 minutes.

storage/reheating

I store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. If chilling, I let them come to room temperature before serving for optimal texture. They freeze well—tightly wrapped for up to 1 month; thaw in the fridge overnight.

FAQs

1. Can I use whole eggs instead of just egg whites?

Yes—using yolks will give a slightly deeper color and richer flavor, though whites alone give a pristine white crumb.

2. Why add sour cream or yogurt?

It adds moisture and tenderness to the crumb without altering flavor—one of my favorite texture secrets.

3. Do these cupcakes need to be refrigerated?

No—up to 2 days at room temp is fine. If your event is outdoors in warm weather, refrigerate and bring out shortly before serving.

4. How do I make elegant frosting swirls?

Use a large star piping tip (like Wilton 1M) and swirl from outside in. I add sugar pearls for a fresh, elegant look.

5. Can I make cupcakes ahead for a wedding?

Absolutely—I bake and freeze them unfrosted, then thaw and frost the day before. A Redditor shared that this strategy lets the frosting stay fresh and cup lasts even better.

Conclusion

These White Wedding Cupcakes are everything I love—a delicate vanilla-almond base, rich frosting, and an elegant finish, all without overwhelming work. They’re as beautiful as they are delicious, and they bring that classic wedding cake feel in cupcake form. I know they’ll be a stunning centerpiece at any celebration!