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

426 Comments

  1. Hello Sally! These cupcakes are beautiful and so are all of the photos you have shared. I just love your pup!! We are thinking of a rescue and I love the large breeds. Are you happy with the temperament of the mix in your pup? Now a baking question: As I do not bake with white chocolate, but someone has requested it for a cake I am making, would you recommend your frosting for an entire cake (prob a tall 6″ round), and if so, would I double, triple the recipe? Thank you very much.

    1. Hi Paula! Yes, I am very happy with Jude’s temperament. He is such a calm, well behaved boy. Very relaxed and doesn’t ask for much. Just lots of love. He is obsessed with people– loves people more than other dogs. It’s cute. Anyway, for the frosting. No need to double the recipe– I feel there would be enough frosting for that size cake.

      1. Thank you for your reply Sally. We are considering a rescue as our beloved lab passed away after 9 1/2 yrs. I am very happy for Jude, as I know he has a wonderful forever home with you! Also, thank you for your reply on the frosting. Very appreciated!

  2. Congratulations Sally! Such a beautifully written post. Your website has been a go-to for baking recipes. Congratulations

  3. I love this idea!!
    Can i tint the frosting? I am worried about the chocolate. Also I was wondering how you feel about triple in a recipe I need about 30 cupcakes.

    1. You may tint the frosting, yes. I suggest making 3 separate batches, to be honest. Doubling is OK, but more than that and you risk the likely chance of overmixing which will make the cupcakes a little dense.

  4. Hi Sally,

    My little niece and I want to make my father a birthday cake using this recipe. What adjustments, if any, do I need to make to the recipe to make two layer cake?

    Also, do you think this cake will taste good if I added coconut to your white chocolate icing? Or, should I just make your fabulous coconut icing?

    Best,

    Amanda

    1. The recipe would have to be doubled for a layer cake. However, there *might* be too much batter for the pans. So, fill halfway and then use any extra batter for cupcakes. The bake time for the cakes should be around 25-26 minutes. I recommend that coconut icing!

  5. Hi Sally! Thanks for this recipe! If I want to make these cupcakes to stand at room temperature, is the frosting be able to hold? I am in a humid country though 🙂 Or should I sub in some shortening?

  6. Hello,
    I just tried your recipe and while the flavor is delicious, the cupcake itself looks undercooked. Should it look this way? I know others in your comments said they were very moist and fluffy. Perhaps I did something wrong. I followed it to a T except I only had reduced fat buttermilk.

  7. This recipe has replaced my go-to vanilla cupcake recipe! So delicious! One thing, however–the insides were nice and soft, but the tops were not as soft as I would have liked. Would it be better to lower the temp to 325 or bake for less time? I took them out at 20 minutes. My usual recipe (a doctored up cake mix) bakes at 325 and the tops are always perfectly soft and spongy. Thanks!

  8. Hi Sally,

    Congratulations !!
    Im your newest follower. Just wanted to ask do u think this recipe can be doubled and made into a cake ?
    what are your suggestions for that?

    Plus, it would be great if you could try out an egg free cake. Thanks 🙂

    1. Thank you! This recipe would have to be doubled for a layer cake. However, there *might* be too much batter for two 8 or 9 inch cake pans. So, fill the pans halfway and then use any extra batter for cupcakes. The bake time for the cakes should be around 25-26 minutes.

  9. thank you for this yummylicious recipe… true enough, the FROSTING… is oh so freakin’ good! i keep on licking the beaters… haha, i never really liked buttercream because i find it too sweet for my liking, but this one is an exemption… and definitely a keeper… the cupcake and the frosting blends so well plus its not too sweet,happiness in every bite <3

  10. 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 🙂

  11. Can I check how should the consistency of the frosting be? I got it quite runny so it’s really hard to even to do piping. It’s something like runny cake batter. What did I do wrong? I followed your instructions closely except for the part where I cut the sugar by a quarter, using only 3/4 of what you suggested.

  12. Hey Sally! I was wondering if this recipe could be made for a cake. If so, how long would you let it bake? Love your blog and recipies! I’m a sally’s baking addiction FAN! Much love from Perú.

  13. I have been looking for a white cake recipe, could I use this recipe for a cake instead of cupcakes?

    1. Ok, I’m just now seeing the other comments that are similar to mine. In order to make this recipe into a cake recipe just double all the ingredients. Correct?… What about the icing, do u double those ingredients?

  14. Hi Sally 🙂 I remember through my childhood all I wanted to do was bake and bake and bake. I had dreams of owning a restaurant (yes in hindsight the two don’t exactly coincide!) and I’m happy to say your blog and recipes have brought back my love for baking! I have tried many of your recipes and every time they are an absolute hit! I have had no issues (except that time I was so tired I overcooked a batch!) The recipes are SO easy to follow and I enjoy reading you baking science notes – I always must know why and you give that Info to me without a fight! You are so lovely to your other readers and its refreshing to see the interactions. Anyway, I just wanted to post here after all this time and let you know I think you’re amazing! Thank you so much for everything you do – you are both admirable and inspiring. With love from little New Zealand xxxxxx

    1. Thank you so much Jessica! I’m so glad that you enjoy my blog and are enjoying your time in the kitchen baking the recipes.

  15. Should the frosting be chilled prior to piping and possibly to make roses on a cupcake?  Is there something to make it a bit more stuff?

  16. I love all your recipes. I want to make wedding cake minis for a shower. I’m just a little confused. One place says to bake 8 or 9 minutes , another says 12-13. I may have just misunderstood. Please clarify. Thanks so much. 

  17. I’ve tried both this recipe and the Moist Yellow Cupcake. I prefer this texture and the taste of the yellow cupcake. My yellow cupcake was not as moist as I wanted it to be, and this cupcake is not as flavorful to me. 🙁 how can I combine them to get the taste AND texture I want? Please help!!!

  18. Crazy question. Could I leave out the vanilla and add peppermint extract for a peppermint white chocolate frosting? Thanks!

  19. Sally, I’ve been on a (not so successful) quest for a white cake recipe. Why is this so hard?  I’d like to adapt this since I always have great luck with your recipes. I did read in the comments to adapt for a layer cake I should double and fill the pans halfway. Can you clarify the baking time for a 9″ pan please (or target range). I read both 25-26min and 30-34. Maybe the difference was 8″ and 9″ pans but I’m not sure. Thank you so very much!!  Also, in your mountains of spare time, a go-to white cake with white buttercream icing would be lovely. There’s a mountain of theories/methods and it’s much harder then I ever imagined to make successfully. Your expertise is needed!!  Blessings. 

    1. Chelle– have you tried my funfetti layer cake without the sprinkles as a white cake? I’ve done it before and it’s extraordinary. The 25-26 minutes is for doubling the recipe and baking in multiple 8 or 9 inch pans (filling halfway) because the layers will be thinner. To make this exact recipe into a single layer cake, the bake time will be longer because the cake would be thicker. I hope this helps!

      1. Sally, I had not even thought of trying the funfetti cake sans sprinkles. I know it’s unheard of here, but I raised three boys and since they didn’t do sprinkles neither did I for 25 yrs. 😮  Also, those three layers slay me!  I’m going to give it a try. Thank you so much for your help during such a busy time!!

  20. Hi Sally!

    Is it possible to use cake flour for this recipe? If so, how much cake flour would I use or would the measurements of cake flour to all purpose flour be the same? Thanks!

  21. Hi Sally, these cupcakes look awesome,  and I shall be making them for a wedding. I will be sitting them in white lace wrappers. Thank u for sharing ! xxx

  22. 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!

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