White Wedding Cupcakes

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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. ♥

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.

Yield: 12 cupcakes

Ingredients:

Vanilla Almond Cupcakes

  • 1 and 2/3 cups (210g) sifted all-purpose flour (measured correctly)
  • 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, room temperature1
  • 3/4 cup (180ml) buttermilk, room temperature2
  • 2 egg whites, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

White Chocolate Frosting

  • 6 ounces (170g) white chocolate, melted and slightly cooled3
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • ¼ cup (60ml) heavy cream4
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • sprinkles, if desired

Directions:

  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 350F degrees. 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 (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 12-13 minutes if making mini cupcakes. 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.
  6. Make ahead tip: 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.

Recipe Notes:

  1. For the yogurt, I always use vanilla flavored low fat Greek yogurt. Fat free yogurt, Greek or regular, vanilla or plain, will all work just fine. Sour cream works as well. Use what you have on hand.
  2. I love what buttermilk does for the texture and taste of the cupcake. You may use whole milk instead. I prefer the taste of the cupcakes with these milks over lower fat milks.
  3. Do not use white chocolate morsels in this frosting. Use pure white chocolate, such as Ghirardelli, Lindt, or Baker's brand.
  4. For the frosting, milk or half-and-half are OK to use instead of heavy cream. However, cream is preferred for creamiest texture.

Why so many room temperature ingredients? When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture among the batch.

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.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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424 Comments

  1. Thank you so much, theses are absolutely dangerously delicious!!!
    I made these for a woodland winter theme baby shower.  I used Swiss meringue buttercream icing, stuck a sprig of rosemary upside down to mimic a tree, sprinkled with powdered sugar in brown tulip cupcake papers…. they were a hit.

    I also used your triple chocolate cake recipe for birch stump cake.

    You have become one of my favorite go to spots.

    Thank you very much for all the explanations on the hows & why’s.  I’ve learned a lot from you and have gained a better understanding of baking.  Thank you, thank you, thank you

  2. 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.

  3. 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.

  4. 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!

  5. 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

  6. 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!

  7. 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.

  8. 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.

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

    1. 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!

    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.

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