White Wedding Cupcakes

Tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.

Tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.

Today is our wedding day. The day my father will walk me down the aisle towards the new life ahead of me. Bridesmaids dressed in coral, groomsmen donning tuxes, proud parents, elated friends, kick-ass band, talented photographer, videographer, photo booth, filet, sesame-crusted salmon, champagne glasses, CHEERS. I have my something old, something borrowed, and my something blue.

But before our ceremony this afternoon (actually 2 days from now because I’m writing this ahead of time, but let’s pretend), let me share a very special recipe with you. I did not bake for our wedding day, but last weekend, I made the cupcakes you see today. We wanted to celebrate the memorable week ahead of us!

White Wedding Cupcakes - tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.

I took my very vanilla cupcake recipe, swapped out some vanilla for almond flavoring, whipped the egg whites and topped the cupcakes with my wonderfully white chocolate frosting. The white chocolate frosting is made from pure white chocolate instead of white chocolate morsels and white chocolate flavoring.

Pure white chocolate packed inside each beautiful swirl.

These white wedding cupcakes are drop to your knees, praise the heavens above, OM-freaking-G fantastic. By far one of the best cupcakes I’ve ever made. Plus, they look exceptionally fancy. And there’s sprinkles. And gold sprinkle stars…!

Totally wedding-worthy.

White Wedding Cupcakes - tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.

Give them a try for the next bridal shower or any upcoming wedding. There is no way these divine cupcakes will NOT impress brides, grooms, bridal parties, and guests. ♥

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White Wedding Cupcakes

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.


Ingredients

Vanilla Almond Cupcakes

  • 1 and 2/3 cups (210g) sifted all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (60g) yogurt or sour cream, at room temperature*
  • 3/4 cup (180ml) buttermilk, at room temperature*
  • 2 egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract

White Chocolate Frosting

  • 6 ounces (170g) white chocolate, melted and slightly cooled*
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream*
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • sprinkles, if desired

Instructions

  1. Begin the recipe by melting the white chocolate for the frosting. I always melt pure chocolate by constantly stirring over low heat on the stove. If using a microwave, melt in 15 second increments – stirring after each until chocolate is melted and smooth. Set aside to cool.
  2. Preheat oven to 350°F (177°C). Line a muffin pan with 12 cupcake liners. Set aside.
  3. In a large bowl, mix flour, baking powder, baking soda, and salt together. Set aside. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar – the mixture will be gritty. Whisk in yogurt, milk, vanilla and almond extracts until combined. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick. Try very hard to avoid over mixing. Set aside.
  4. Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment – beat the egg whites until until thick and foamy, about 3 minutes. See photo at the bottom of this post for a visual of the egg whites. Fold into cupcake batter. The batter will be smooth, velvety, and slightly thick. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
  5. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar until combined. Quickly stir the cooled white chocolate with a spoon so that it is smooth and pour into the creamed butter/sugar. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1-2 minutes until combined. I used a Wilton 1M swirl piping tip to pipe the frosting. You may use any piping tip or a knife. Decorate as you please with sprinkles, candies, etc.

Notes

  1. Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
  2. Mini Cupcakes: For around 32 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean.
  3. Milk: Buttermilk provides wonderful flavor and moisture, but you can use whole milk in a pinch. If needed, lower fat or nondairy milks work too, but the cupcakes won’t taste as moist or rich.
  4. White Chocolate: Do not use white chocolate morsels in this frosting. Use pure white chocolate, such as Ghirardelli, Lindt, or Baker’s brand.
  5. Heavy Cream: For the frosting, milk or half-and-half are OK to use instead of heavy cream. However, I strongly recommend heavy cream for the creamiest texture.
  6. Why Room Temperature Ingredients? When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture among the batch.
  7. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: wedding cupcakes

448 Comments

  1. Hi!
    I’m planning on making these cupcakes and your triple chocolate cake for a birthday. I was wondering if i could substitute whole wheat flour for the all purpose flour?

    1. Hi Lexi! You can certainly try. The flavor and texture of the cupcakes will change since whole wheat flour is heavier, denser, and leaves a nutty flavor.

  2. Hi Sally I’m thinking of making this recipe for a black tie ball with homemade cake toppers. But in order to make enough I’m going to have to batch bake the sponges and freeze them until the day before and then I’ll frost them. How would you recommend wrapping them for the freezer so they stay fresh? Do you use a zip lock bag? And do you find that the vanilla extract will diminish the whiteness of the frosting?

    Thanks Sally.

    1. Hi Holly! For the BEST tasting frozen-then-thawed cupcakes, wrap them individually in aluminum foil or plastic wrap and place in a large ziplock bag. Freeze up to 3 months. Thaw on the counter or in the refrigerator overnight. The vanilla doesn’t tint the frosting too much, but if you’re worried– pick up some clear vanilla extract if you can find it.

  3. Sally,
    How would you adjust the baking time/temp to make a round cake with 8in pans?
    P.S. you’re my FAVORITE baking blogger! Keep up the good work girl! I’ve been using your recipes for years!

    1. Hi Jackie, if you are looking for a white layer cake I highly suggest using this recipe: https://sallysbakingaddiction.com/2017/01/02/new-favorite-white-layer-cake/

  4. Hi Sally,

    I am planning on making a whole bunch of cupcakes and wanted to use the packaged egg whites. how many grams would the two eggs weigh? thanks

  5. Hi Sally,
    I am planning to make these white wedding cupcakes, and I would like to skip the almond extract. Should I increase the amount of vanilla extract, or modify the recipe in any way?

    I’m new to baking and started by your super moist chocolate cupcakes – which were a huge hit with my friends!! Thank you!

    1. Hi Aki, You can just leave out the almond extract. I’m so glad the chocolate cupcakes were a hit!

  6. Hi! Would unbleached all purpose flour yield the same result as bleached? Also, I’m always concerned about overmixing when trying to get all the lumps out. Do you use a whisk or a spatula to mix in the flour? And do you have any tips to avoid overnixing? Thank you!!

    1. Hi Ashley! You can use either bleached or unbleached flour in this recipe. I usually bake with unbleached. I use a mixer to blend the wet and dry ingredients. Once you notice no more lumps of flour, stop mixing.

  7. Hi Sally. What sort of yogurt do I use? Greek? Vanilla? I’m in Australia as well so probably don’t have what you have there thanks.

    1. Hi Olivia! You can use regular plain yogurt or Greek yogurt. Or even vanilla flavored. You can also use sour cream.

  8. Stephanie Kurz says:

    In other cupcake recipes, you specify to only fill the liners half full. I went ahead and did that here but ended up with about 16 cupcakes. The cupcakes didn’t fully rise. Should I have just evenly dispersed the batter to make only 12 cupcakes even though the liners would be more than half full? Not completely ruling out other possibilities for the cupcakes not fully rising but thought maybe this was the reason why.

    1. Hi Stephanie! For this recipe, it’s best to divide the batter between all the liners which means each is about 3/4 full.

      1. Stephanie Kurz says:

        Thank you! The cupcakes are delicious even when I don’t fully do everything right on my end!

  9. Hi Agnes! I don’t recommend replacing both with milk as the cupcake batter will be too thin. You can, however, replace with 1/2 cup yogurt and 1/2 cup milk.

  10. Can you use shortening sticks in place of one of the butter sticks as in 1 stick shortening 1 stick butter? I live in Texas and using full butter it seems to melt away.

    1. Hi Phillip, yes you can replace 1 stick of butter with equal amount of shortening. The flavor will slightly change, but it still works!

  11. Jocelyn Denham says:

    Can I double or triple this recipe. I need to make 6 dozen cupcakes?

    1. Hi Jocelyn, you can double it. I wouldn’t triple it as it would be too much batter and you would risk over or under mixing.

  12. Can I use cake flour instead of using unbleached flour?

    1. Sure can! I recommend using the same amount.

  13. Would this work as a 13×9 or a 2 layer? If so would I just double recipe and increase the bake time?

    1. Hi Liz! If you’re looking for a 9×13 inch cake or 2 layer cake, I recommend using my white cake recipe. You can top with this white chocolate frosting. I recommend 1.5x this frosting recipe for a layer cake.

  14. These are very pretty cupcakes! I’m thinking of baking something special for my friend who just got engaged, and pretty cupcakes or decorated sugar cookies seem like good options! I have a feeling I’ll be making an “urgent” trip to Michael’s craft store to purchase cute cupcake toppers, edible gold glitter stars, wedding cookie cutters, and everything necessary. But as usual, new candy melts and piping tips and sprinkle medleys will find their way into my shopping cart. Why does that happen every time??? I just can’t help myself in the baking aisle at Michael’s. Is it just me that pronounces the baking aisle as the best one in any grocery store? BTW, for anyone who lives in or near Vancouver, a great place to shop for baking goods is The Gourmet Wearhouse. They’ve got some great stuff there! I live in Nanaimo, and would seriously take a ferry ride across the water just to spend the day shopping there. Decent prices, too! Have you ever considered going on a book tour to British Columbia, Sally? If you ever come to Nanaimo or Vancouver…I will be there!!!

    1. I LOVE Michael’s craft store for those very reasons. The baking aisle is the BEST. I always leave so inspired. And with a little less money in my wallet. HA!

  15. Hi Sally! I just had to come back and let you know about these cupcakes. I asked a co-worker (who is leaving to take another position this week), what her favorite dessert is, so I could make it for her for her going away party. She told me– wedding cake cupcakes. I wasn’t real sure what that was, or how it was different from just white cake cupcakes, but I knew where to go to find a recipe. And, of course, you had the perfect recipe! I made them, and put pink buttercream icing with sprinkles and followed your tutorial to frost them like a rose. She thought I had bought them at a bakery! Everyone loved them! Thanks for another great recipe!!!

  16. Hi Sally!
    My sister and I just got invited to our friend/youth leader’s bridal shower *gasp* and we are super excited. We are planning on a gift of cookie in a jar and cake mix in a jar (have any recipes you think might work best for either of those?), and also would love to bring some cupcakes to share . So, as usual, I gravitated to Sally’s Baking Addiction 🙂 … and found these! They look delicious and I love, ahem, ADORE anything white chocolate. I’m not a big fan of almond extract, so normally swap out anything more than a 1/4 tsp with vanilla extract, but other than that these look perfect! Thank you for all the helpful tips included in the recipe notes! Michael’s baking aisle is about to be raided… 🙂

    1. What a fun shower gift! I made cookies in a jar last holiday season so you can see how I layered and packaged them. Hopefully this will give you some inspiration: https://sallysbakingaddiction.com/christmas-cookies-in-a-jar/

      1. Thanks! Love how yours looked! We are thinking snickerdoodles, oatmeal cookies, and chocolate cake! Hope it all works out 🙂 Trying to convince our mom to take us clothe shopping! Never going to happen 🙂

  17. Hi Sally,
    I want to make your white chocolate buttercream frosting however I have white chocolate chunks rather than whole white chocolate. What is the reason you say not to use the chunks?
    Thank you!

    1. Hi Deborah, The chunks, like the chips, contain a stabilizers to help them maintain their shape. This is perfect in cookies but it prevents them from melting together properly.

      1. I melt chocolate chips all the time and have never had a problem with white chocolate or with semi-sweet , though milk chocolate never seems to work for me. 🙂

  18. Debora I Diggins says:

    Hi Sally,
    I made the white wedding cupcakes for my Christmas celebration and they were a hit! I did change the frosting to a Swiss Meringue White Chocolate Buttercream and it was so smooth, delicious and not overwhelming sweet that this will be my go-to frosting recipe from now on. I used white chocolate chunks made by Callebaut, which I purchased from King Arthur Flour. They melted beautifully in the microwave and taste great eaten as is, too. I made sure they would melt before I used them in your recipe. I do have a question…..how long and at what temperature do you bake mini cupcakes? Next time, I’d like to make them bite size. Thank you!

    1. Hi, Debora! I’m so glad you enjoyed this recipe. For mini cupcakes, bake at the same temperature for around 12-13 minutes or until a toothpick comes out clean.

  19. Hi!
    Can I do a 6 inch 3 layer cake with this recipe? I read that most of your cupcake recipes can be turned into 6 inch cake.

    1. Yes you sure can, Kristen! Follow the baking directions from my post on 6 Inch Cakes. Enjoy!

  20. These cupcakes are amazing. The flavor and texture is wonderful. Thanks for a great recipe!

  21. Hi Sally! I’m just wondering why this recipe calls for melted butter but some of your other cupcake recipes (strawberry cupcakes) call for room temperature butter. Also is there a reason this recipe doesn’t use cake flour? Thanks in advance, I’m excited to make these!

    1. Hi Micah! Simply different recipes. This is an older cupcake recipe where I didn’t really begin to use a ton of cake flour. You can certainly make the substitute (it would be 1:1 in this recipe) if desired.

  22. Hi Sally,
    I absolutely LOVE this recipe, it is my go to whenever I make cupcakes and everybody loves them! I am wanting to make Baileys (liqueur) cupcakes, do you think I can replace some of the milk with Baileys?

    1. Hi Cara! I haven’t tried that substitution, but it’s worth a try. Let me know how they turn out!

  23. Hi,
    I love this recipe for cupcakes and I have made it into a cake before but it was small. I see you recommend using the favorite white cake for cake but I think this tastes better. Do you have any tips on how to make this into an 8″cake or what your thoughts are on that?

    1. Hi Jen, This cupcake recipe works perfectly as a 6 inch cake. For an 8 inch cake you can try scaling the batter up.

  24. Do you have an almond frosting?

    1. Hi Katie, use my vanilla buttercream and replace half of the vanilla extract with almond extract.

  25. Hi Sally! I LOVE your blog and your recipes have continued to inspire me to pursue baking as a hobby. Thank you so much.

    I made these cupcakes and they tasted great. However, they were pretty dense when cooled and chewy instead of airy and light like yours look. Do you know what I could have done wrong? I’m thinking from what I read that maybe I overmixed the ingredients and activated the gluten. Thank you!

    1. Hi Mia, Thank you for the kind words! For your cupcakes you can use my 10 Tips for Baking the BEST Cupcakes to help troubleshoot. I hope it’s helpful!

  26. Thank you. These turned out perfect. Baking is a joy again.

  27. Just made these cupcakes and they are amazing! Very light and moist but just trying to figure out why they taste like a sugar cookie? Any idea what ingredient would cause this?

  28. Debbie Miller says:

    I was wondering what size cupcake baking cups to use. There is a standard size and a larger size sold at my stores. Thanks!

    1. Hi Debbie, This recipe is written for standard size cupcakes. Enjoy!

  29. Hi Sally,
    I have to make a bunch of desserts for my cousin’s baby shower. I was planning on using this cupcake recipe to make my cupcakes. Would this recipe also work for a cake? Thank you!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Katie, These cupcakes (or any cupcake batter that produces about 12-15 cupcakes) is the perfect amount for a three layer 6 inch cake. You can follow the directions in the post 6 Inch Cakes.

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