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, room temperature*
  • 3/4 cup (180ml) buttermilk, 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
  • ¼ 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. Yogurt: 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.
  4. Milk: 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.
  5. White Chocolate: Do not use white chocolate morsels in this frosting. Use pure white chocolate, such as Ghirardelli, Lindt, or Baker’s brand.
  6. Cream: For the frosting, milk or half-and-half are OK to use instead of heavy cream. However, cream is preferred for creamiest texture.
  7. Why Room Temperature Ingredients? When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture among the batch.
  8. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: wedding cupcakes

442 Comments

  1. Congratulations to you on your big day Sally!! You and your blog bring me joy and happiness everyday and I just wanted to wish you good luck on your special day. You will make a beautiful bride, here’s to a long and happy marriage!!

  2. Happy wedding day! I hope you and Kevin have the best day of your lives and enjoy every second! Congrats and all the best! x

  3. Happy wedding day Sally!!! I hope you have a fabulous day! Congrats and welcome to the marriage club! Enjoy every second! It flies by! As for these cupcakes they look Devine! Can’t wait to try them out. Pinned!!!

  4. Wishing you a magical wedding day and, more importantly, a long and blissful life together with your husband! P.S. – these cupcakes are simply beautiful.

  5. I hope your wedding day is everything you have always dreamed about and so much more! You will be a beautiful bride! I am so happy for you Sally!

  6. Congratulations Sally!!! Best wishes to you and your hubby! It is a beautiful day for a wedding! Savor every moment because it goes fast!

  7. That is such an exciting time of your life and everything sounds perfect. There are usually some things that don’t quite go the way you hope, but I hope your special day goes perfectly! Best wishes for today and all your tomorrows!

  8. Sally & Kevin,

    May God bless you both on this very special day…the beginning of the rest of your lives.
    Congratulations Mr & Mrs. Quinn!

    Debbi

  9. How very like you to think of us, all hanging on for some word on your wedding day, and instead to post us another of your delicious recipes to tide us over!

    Weird as it may sound, I was thinking of you at about 6pm (with the time difference and all). I hope you’ve had a simply wonderful wedding day, full of love and hope and happiness. Oh, and dessert. Like so many other posters here, I’m really looking forward to seeing the pictures I’m sure you’re going to share with your readers. It’ll be like a virtual party for an awful lot of strangers!

    1. Thank you so much Nicola. You are truly the sweetest. I appreciate your sweet comment so much. I am definitely going to share the dessert table photos!

  10. Congratz Sally and Kevin.. newly weds. May you enjoy your new life ahead and all the best. Enjoy honeymoon.. please share posts when you’re back xx

  11. I hope you have the most perfect day ever! Congratulations and all my best to you and Kevin, your new husband! 🙂

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