Description
These white wedding cupcakes are soft, fluffy, and flavored with almond and vanilla, topped with creamy white chocolate frosting for an elegant finish.
Ingredients
Cupcakes
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 for large batch)
2 tsp vanilla extract
1 tsp almond extract
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: sugar pearls or edible sprinkles for decoration
Instructions
Prep: Preheat oven to 350°F (or 325°F for boxed cake mix method). Line muffin pans with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk sugar, melted butter, yogurt or sour cream, buttermilk, egg whites, vanilla, and almond extract until smooth.
Combine & Fill: Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix. Fill cupcake liners about ⅔ full.
Bake: Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
Make Frosting: Beat butter until creamy. Mix in melted white chocolate and vanilla. Gradually beat in powdered sugar and cream until light and fluffy.
Frost & Decorate: Pipe frosting using a large star tip (e.g., Wilton 1M). Garnish with sugar pearls or sprinkles for an elegant finish.
Notes
Sour cream or yogurt improves moisture without altering flavor.
Swap almond extract for more vanilla if almond flavor is too strong for your preference.
To save time, use a boxed white cake mix and adjust with sour cream and extra egg whites for a moist texture.
Mini cupcakes bake in ~12–15 minutes.
- Prep Time: ~20 minutes
- Cook Time: 18–20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
