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

438 Comments

  1. Congratulations Sally! Cupcakes look adorable! These cupcakes sound heavenly, especially the white chocolate frosting! Yum!

  2. Sally it feels strange not having met you but being so excited for you at the same time. I hope you have a truly magical day and we all look forward to some photos when you float back down to earth. It is a beautiful day here in Melbourne , Australia so I am sending it to you! Congratulations!

  3. Congratulations Sally! May this day be filled with happiness and love for you! You look absolutely gorgeous! Wish you all the best <3

    And these cupcakes look absolutely delightful!

  4. Congratulations to you and Kevin, Sally!!!!
    I hope your day was as sweet as all your delicious baked goods and that this is the beginning of a long and wonderful life together with sprinkles of love, happiness, health, and adventure 🙂
    These cupcakes will certainly be welcome at the next gathering of my girlfriends, even though there are only two of us unmarried (but happily coupled up) ladies left 🙂
    Have a wonderful wonderful day Sally!

  5. Congratulations to you both!! I was thinking of you throughout the beautiful day yesterday and hoping that your wedding was everything you dreamed it would be!! Here’s to a lifetime filled with happiness and love!!

  6. What an absolutely gorgeous looking cupcake! I did have a bridal party this weekend and would have loved to have made these – what a way to impress for sure! Congratulations on your wedding – I hope it was relaxing, fun and everything you hoped it would be.
    Anisa – The Macadames. xx

  7. Congratulations!!! I hope you will share some of the photographs with us! First and foremost, though, make sure that you enjoy the day to the fullest extent! It will undoubtedly be amazing 🙂
    Especially if the bakery is anywhere as skilled as you are (I’m in imagining so!)

    Best! 😀

  8. These are so beautiful, and congrats on your wedding day this weekend. So exciting!!! I’ve been following your adventures on Instagram, and just had to pop over to see these cupcakes.

  9. Sally-
    Though I’ve never met you in real life, I feel like I know you. Your positive spirit and sense of humor peaks through in all of your posts! I am so happy and excited for you and Kevin, you both deserve the best! Can’t wait to see pictures, I bet you were a stunning bride! Hope your day was incredible.

  10. A big big congratulations to you and Kevin, Sally!! You made a beautiful bride! Have a fabulous time in Hawaii and the most amazing life together. Thank you so so so much for this lovely blog! The cupcakes are gorgeous 🙂

  11. Congratulations Sally and Kevin! Saw your IG photos and you were absolutely gorgeous yesterday and so are these cupcakes! Hope you had the best day and it was everything you could have imagined and more! These cupcakes are beautiful and so perfect for any royal wedding 🙂

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