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. ♥


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


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


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


  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.


  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


  1. Sincere congratulations to the newlyweds and let your married life be nice and sweet as these gorgeous cupcakes 🙂
    All the best !!!

  2. Yay, congratulations!!!!! I didn’t have internet access yesterday, but I was thinking of you and hoping you had a wonderful day 😀 I’m sure you did, and I hope you’ll share a few pictures with your readers 🙂

  3. Sweet Sally… with joyous tears sparkling in my eyes, I wish you and Kevin a marriage that grows stronger (and sweeter) every day! I pray heavenly blessings upon your path together. 🙂 The moment I return to baking, I am making these cupcakes for my favorite reason of all: just because. Every day is a perfect day to celebrate love. <3 Hugs and blessings to you!

  4. Dear Sally,
    I have been following your blog for quite some time now (around two years). I own your cookbook, and I have used many of your recipes repeatedly. I have forwarded dozens of your recipes to so many of my family members that they now know who you are. Your website is even bookmarked on my laptop. So when I saw, on Instagram, that you had gotten married, I decided to tag my cousins because, like me, they have been following your blog for a while. I tagged them in a comment, whereupon you decided to block all three of us. I don’t really understand the logic of this and it makes me question whether you’re simply being petty or whether you got offended somehow by my comment. It’s unfortunate now that I can’t follow you on Instagram because you decided on a whim to block someone you knew absolutely nothing about, because you (for some unknown reason) didn’t like her comment. I now find myself regretting being such an avid fan over the past few years upon realizing that something so small would go to your head. Congratulations on your wedding and I hope, in the future, small comments won’t bother you, especially considering the fact that you have nearly 30,000 followers and should not seriously believe you can control all of them.
    Thank you

    1. Hi Deanna, thank you so much for your comment and for following me on my social medias. Thank you, also, for your concern. I did not block anyone on my work’s social medias the weekend of our wedding day. Please feel free to email me (my address is on my About page) to discuss your concerns.

      1. Oh my goodness. Autocorrect has hi-jacked my phone!!!
        That was s’posed to say:
        “Congratulations to the new Mr. & Mrs.!!!” 🙂

  5. The day finally arrived!!! Wow, after so much planning and anticipation, it is crazy that it was finally here. We blog readers have been so excited! You looked drop dead gorgeous – sorry cupcakes, you don’t hold a candle to Sally, although you ARE lovely. The white frosting contrasting with the sprinkles and stars truly are wedding worthy. I’m glad you let a bakery do all the baking 🙂 though you would’ve done a great job. Congratulations!

    1. You are so kind Mary Frances. Everyone kept asking me at the reception if I made all the desserts lol. Even though I love to bake, I would’ve gone insane baking all of that. =)

  6. I wish you all the best and a huge Congratulations! I follow your instagram, and your wedding looked amazing! These cupcakes look like the perfect way to celebrate any major wedding or event.

    Many wishes for happy and healthy days for the two of you!!

  7. I remember the instagram pic of your engagement – and now you’re a mrs. what a gorgeous bride you were – SO very happy for you and Kevin

  8. What delicious looking cupcake to celebrate such a special time! Those gold stars really add such a nice touch! Congrats on your marriage and wishing you all the best!

  9. Congratulations to Sally and Kevin!! I was thinking all day–“Sally’s getting married today!!” And, we made your lovely pie crust to celebrate! (It was delicious by the way:) Every happiness for both of you! I love your blog, book, and recipes, and these cupcakes look phenomenal! 🙂 Cheers to the new Mr. and Mrs. Quinn!!

  10. Congratulations on your big day! I made these cupcakes yesterday for a party and everyone fell absolutely head over heels for them, thank you! Looking forward to seeing the wedding photos!!

  11. In my mind, “Somebody’s getting marrrrried” is on repeat in a muppet tone of voice. 🙂

    Congratulations on this sweet new chapter!!!

  12. Congrats Sally and Kevin! I can remember reading your blog post about your engagement way back in Dec those years ago and thinking, wow that’s so so long to wait! And now the day has already come! You were a gorgeous bride and your wedding looked just beautiful—I love that Jude got in on some of the photos too! lol 😉 Wishing you guys the best!

  13. My very. Best to you and your new husband! I hope your wedding was all you hoped it would be, can’t wait to see more pictures! Also cannot wait to try these wonderful looking cupcakes! ! ♡♡

  14. You looked seriously gorgeous on your wedding day! I’m so happy for you two, I hope you both had the best day ever! I’m excited to see the future that awaits you :). Congrats girl!!!

  15. Congrats on your wedding Sally!! Just wanted to say that i did make these and they were delicious although a little more dense than say a boxed mix. Is this correct and expected or did I do something wrong while making them? I will be making them for a wedding next month and want to make sure i have it right! Thanks!!

  16. Congratulations Sally. Could you tell me if baking soda is bicarb? Been wanting to make your bakes for ages but bit nervous as im in uk and use metric. Xx

  17. I wouldn’t normally write a review or comment after making a recipe but I just made these for a friend’s birthday with the addition of confetti sprinkles and let me just say… THEY ARE AMAZING!
    I was scrolling through the comments to find a review of them from another reader and could only find a series of heartfelt congratulations instead (which was wonderful).
    But, to anyone looking for added positive reinforcement about these beautiful cupcakes.. MAKE THEM TODAY! They are fantastic.
    Oh, and the biggest congratulations to you, Sally. I hope your husband knows how lucky he is!

  18. Hi Sally,
    I was wondering if you could maybe post a red velvet cupcake recipe? Love this website its my go-to for baking !


  19. 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!!!!!!!!

  20. Congratulations Sally. I love your blog, and appreciate the care you’ve taken to ensure all your readers have great results in the kitchen. If I am using frozen egg whites (which would be the case after making a few too many batches of your Chewy Choc Chunk Cookies), would they be fine to use in this recipe? Do I just thaw them at room temp then whisk as you have described? Thank you.

    1. Thank you! I don’t know for sure – it depends on the size of the pan. If 8 or 9 inch cake pans, I would say about 22-26 minutes

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally