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!
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.
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. ♥ And if you find yourself in charge of a wedding dessert table, check out my homemade wedding cake recipe as well!
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White Wedding Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12 cupcakes 1x
- 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 (197g) 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
- 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.
- Preheat oven to 350°F (177°C). Line a muffin pan with 12 cupcake liners. Set aside.
- 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.
- 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 my post for yellow cupcakes with milk chocolate frosting 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.
- 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
- 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.
- 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.
- 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.
- White Chocolate: Do not use white chocolate morsels in this frosting. Use pure white chocolate, such as Ghirardelli, Lindt, or Baker’s brand.
- 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.
- Why Room Temperature Ingredients? When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture among the batch.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: wedding cupcakes
Reader Questions and Reviews
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Sally, you have outdone yourself! I have never found an exceptional white cupcake recipe until now. I did a trial run for a baby shower on Sunday & they are amazing – so tender & light & moist! By far, my new favorite cupcake recipe! I didn’t think the fluffy egg whites would really be worth it but I was sooooo wrong! Cannot leave enough exclamation marks!!!!!!!!
These were amazing! I am not a baker and made them for a special occasion. Everyone loved them!!
Hey Sally, congratulations!!
I want to do this recipe on a 9 inch round pan. Can you help me with the baking time?
Thanks! I would say 24-26 minutes. Maybe a tad longer.
Hi Sally!
I am thinking about making these cupcakes for my cousin’s wedding next month and I was wondering if I could color the frosting? Would that have any affect on the taste of the frosting? Please let me know. Thank you 🙂
Coloring the frosting works! Enjoy!
Crazy question. Could I leave out the vanilla and add peppermint extract for a peppermint white chocolate frosting? Thanks!
Absolutely. That would be SO good!
Love this cupcake recipe. Have made variations, swirled raspberry filling, blueberry bits and chopped up apples, then streusel on top. Makes a nice cripy top.
Oh my, these are fantastic! My son (11 yrs old) made these tonight and I was blown away at how lovely they were. Dense but moist, great flavor. The frosting was great as well. He used white baking chips and found out why it says not to in the bottom notes. So my son called these cupcakes White Almond Cupcakes with a White Chocolate Crunch Frosting. Lol. I love it, and him!
Sally, these cupcakes are amazing! We are having my daughter’s fourth birthday party today, and she wanted fancy white cupcakes with white icing. I tried these out a few days ago for practice and they were so fantastic. I’m not really a cake person, I’ve just never liked it much, but I was eating these warm and without any icing! And my daughter definitely approved, she said they were good “princess cupcakes.” Thank you for such a wonderful recipe and making it so easy for me to make my daughter happy on her birthday!
Hi Sally! Thank you for your wonderful recipes! I want to use this recipe to make cupcakes for my daughters 1st birthday. Is it ok to omit the almond extract and replace it with an extra tsp of vanilla extract?
Thank you!
Yes, that’s perfectly fine! I’ve done it before– super vanilla flavor. It’s excellent.
Hi Sally,
I’m just wondering if your frosting recipe could be adjusted to make bitter sweet chocolate frosting, using the same amount of chocolate as used here? Or would the difference in cocoa content etc. affect the results? Your chocolate frosting recipe using cocoa powder looks amazing and I will be making it this weekend (going to attempt your marble cake
Jo, I believe it should work just fine– and that is just from me guessing but I do NOT see any actual issues trying it. Let me know how it goes!
Hello sally! First of all, I want to send you a big Hello from Mexico, I found your website by coincidence looking for a chocolate cake recipe and I fell in love, I have made already several recipes and everything is delicious. I need to make some cupcakes for a christening and I wonder, would it be possible in this recipe to color the dough? and if so, should I do it before o after the egg whites? Would gel dye be perfect for this? I hope you can answer, thanks for sharing these wonders! And one last question, do you know where I can buy your books here in Mexico? Thanks again! 🙂
Hi Tania! Gel or liquid are just fine for these. It wouldn’t matter either way, but I would tint the cupcake batter before adding the egg whites. My books are available on Amazon, so you can get them in Mexico too!
Hi Sally! So far, so good with all of your cupcake recipes! I’ve discovered your blog about a month ago and have made three of your cupcake recipes. So delicious! I’m just wondering why the frosting recipe notes say no white chocolate morsels, I didn’t read the end of the recipe when I made the grocery list and only have white chocolate chips and hope to make it today. Is it absolutely necessary for the quality chocolate?
For best tasting frosting, pure chocolate is a must. The morsels still work though!
Hi Sally! I love this recipe, I’ve made it a couple times and it’s been a hit! They are so moist and the frosting so rich! I want to make them for my friend’s wedding this summer, but it will be outdoors and I’m scared about the frosting melting. She also wants something with cream cheese frosting, and that sounds even scarier! Any tips for summer-resistant frosting?
Cream cheese frosting would worry me just because of the heat. But I truly think they’d be ok if you use a little less frosting on each. So don’t pile it on too high.
Hey Sally! I just discovered your blog and i love it! One quick question, what would happen if I creamed the butter and sugar together, then followed the recipe like it says? Would it result into a ultra fluffy, light cupcake? Thanks!
You’ll definitely have a lighter textured cupcake!
If I wanted to turn this into a cake would I need to change anything in the recipe besides the baking time?
Hi Sara, do you want a layer cake like this? If you make my funfetti layer cake without the sprinkles as a white cake? It’s so good, easily one of my favorite cakes.
To make this exact recipe into a single layer cake, the bake time will be longer because the cake would be thicker. I wouldn’t change anything about the recipe besides that.
Hi Sally,
Without a doubt my favourite cupcake recipe, made multiple times and always perfect. I am making this now into a 2 layer cake and wondered if I can freeze these until I’m ready to decorate?
Thank you!
Absolutely. They freeze wonderfully for up to 2-3 months.
These are wonderful! I made the cake part of the cupcakes from this recipe and used the frosting from simply perfect vanilla cupcakes — they were great together! Made them for my dad’s birthday because he loves white cake with white frosting, especially wedding cake. Everyone loved them! Sally, thank you for having recipes I can depend on. I like to find the most reliable and delicious versions of whatever recipe I’m making, and if I’m making a dessert I always check your site first to see if you have a recipe for it because I know it will be good!
Hi Sally! I’ve read through most of the comments, and I’m excited to try out this recipe for my daughter’s christening this weekend! I’m worried about not having the cupcakes ready in time, and I read your note about being able to freeze them frosted or unfrosted. My question is, if I were to make these cupcakes, frost them, and freeze them (Monday evening, taking them out Friday evening to thaw for Saturday afternoon), would you be able to tell me if it would make a huge difference in the texture of both the cupcakes and the frosting together please? Thank you in advance.
For the best taste and texture, I would freeze just he cupcakes, thaw them, then frost/decorate fresh. Frosting is much better fresh than frozen/thawed!
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
They sound BEAUTIFUL! I love the sprig of rosemary addition. You are so creative!
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?
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.
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.
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.
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!
Hi Aki, You can just leave out the almond extract. I’m so glad the chocolate cupcakes were a hit!
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!!
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.
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.
Hi Olivia! You can use regular plain yogurt or Greek yogurt. Or even vanilla flavored. You can also use sour cream.
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.
Hi Stephanie! For this recipe, it’s best to divide the batter between all the liners which means each is about 3/4 full.
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.
Hi Phillip, yes you can replace 1 stick of butter with equal amount of shortening. The flavor will slightly change, but it still works!
Can I use cake flour instead of using unbleached flour?
Sure can! I recommend using the same amount.
Would this work as a 13×9 or a 2 layer? If so would I just double recipe and increase the bake time?
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.
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!
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.
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. 🙂
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!
★★★★
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.