Servings
Font
Back
0 from 0 votes

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 24 Cupcakes
Calories: 358 kcal
Course: Cake

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

    Cup of Yum
  1. Preheat your oven to 350°F degrees. Line cupcake tins with liners and set aside.
  2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
  3. 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.
  4. Adding 1/4th of the egg whites at a time, beat on medium speed until all the eggs are fully incorporated.
  5. Add the almond and vanilla extracts and beat on medium speed until combined.
  6. Add 1/2 of the flour mixture and sitr until combined.
  7. Add ½ of the buttermilk and stir until combined.
  8. Repeat with the remaining flour mixture and buttermilk until smooth. Scrape down the sides as needed.
  9. Add 3 tablespoons of the cupcake batter to each liner. You may have a little batter left over, but that’s okay.
  10. Place the cupcakes in the oven and bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the center.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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 Information

Calories 358kcal (18%) Carbohydrates 47g (16%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 24mg (8%) Sodium 138mg (6%) Potassium 100mg (3%) Fiber 0.4g (2%) Sugar 37g (74%) Vitamin A 280IU (6%) Vitamin C 0.01mg (0%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Cupcakes

Amount Per Serving

Calories 358

% Daily Value*

Calories 358kcal 18%
Carbohydrates 47g 16%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 4g 20%
Trans Fat 0.4g 20%
Cholesterol 24mg 8%
Sodium 138mg 6%
Potassium 100mg 2%
Fiber 0.4g 2%
Sugar 37g 74%
Vitamin A 280IU 6%
Vitamin C 0.01mg 0%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.