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. 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!

  2. 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!

  3. 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

    1. 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!

  4. 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! 🙂

    1. 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!

  5. 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?  

  6. I have a question, might be a silly one, for the flour, sift and then measure or measure and then sift? Was searching for a white cupcake recipe, and of course ended up here, not sure why I bother looking anywhere else! Wish I had followed you when all the wedding excitement was happening, looks like it was an amazing day! 

    1. Glad you landed here! Sift then measure the flour– so what you will be measuring is already sifted.

      And thank you! It was the best day I could have ever asked for. 🙂

      1. Thank you! I am finally putting a kitchen scale on my shopping list today, it’s time! 
        I bet it was amazing, congratulations. The best decision I ever made was marrying my husband almost 24 years ago. I think, I am pretty sure, he thinks following your blog and using your recipes is the best decision I ever made! I never used to really cook, let alone bake! I had a few dinner recipes I rotated, and really loathed cooking, but found baking and it’s morphed into an obsession. Baking has even helped me appreciate cooking dinner and expanded the menu here. Thanks so much for sharing your recipes! 

  7. 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?

    1. 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.

  8. Hello Sally,
    I love your recipes! I was wondering what you think I may have done wrong while making this cake. I put it in cake pans instead of making cupcakes. It didn’t turn out fluffy and light like i thought it would since I used cake flour and sifted it. I think my baking powder or baking soda may have been expired and I always worry I over mix the batter but I get worried when I see clumps in the batter! lol So maybe these are the reasons it didn’t turn out right? Thank you so much! 

    1. Doubling the recipe could be the culprit here. Sometimes I find it very challenging to not overmix batter when I’m working with so much. So maybe two separate batches is better for you. I’d also replace your leaveners too. Thanks Alexa!

      1. Thank you so much for getting back to me! Your recipes are amazing and always turn out so well.

  9. Hi I love all your recipes!! I can’t seem to ever get uniformed flat cupcakes I always get different domes any tips wld be greatly appreciated as I’m making these for a baby shower thank you 

  10. So I have made these cupcakes a number of times, they are wonderful and flawless. However, I have just started making them at sea level and they come out “gummy” and flat on top. All the times I have made them before I moved, they were moist, fluffy and were perfectly domed. So do you think it may be either the baking powder or soda?? I’m at a loss here, I have tried 5 different batches, I put in the same ingredients, the same each way and they all come out with the same result.

    Any tips would be appreciated!

  11. These cupcakes are incredible! The lightest airy delicious cupcake I have ever had or made! The frosting is to die for too, even though I made it too thin by adding too much cream. Still amazing!!! Thank you for all that you do! 🙂

  12. 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!

    1. Hi Sally, sorry, just read through previous comments and I can see you have already answered the question 🙂 thanks very much, this is SUCH a tasty recipe! 🙂

  13. Hi sally! If we are in a hurry and need way more cupcakes can i just use a box to make them and add almond extract? Or would I just leave that out?  Cuz I really want to make this frosting…but I need lots of cupcakes. 

  14. Sally,
    Thanks again for all your great recipes.  I have two weddings coming up, and need to make 100 each of white and chocolate cupcakes. Do you have any large batch recipes (since you said this recipe doesn’t multiply well).
    Thanks for any input!

    1. Hi Tessie! Unfortunately, I do not have any large batch cupcake recipes. But you could make several individual batches of each.

  15. Hi Sally,

    I am wondering if i could frost the cupcakes a day in advance? Would they still taste good the next day, i am making them for a party and don’t have time on the day to do so. What do you think?

    Thank you

    1. 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.

  16. 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! 

  17. 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!

  18. Sorry for grammatical issues with previous post…..Is the cakes mixed with a regular mixer or the Ingredients  are whisked and mixed by hand?

  19. I’m needing a vanilla cupcake recipe but for mini cupcakes. I’m wondering if these ones would work? Or do you have another go-to vanilla cupcake recipe? Thanks!

    1. Hi Hope, here are my favorite vanilla cupcakes: https://sallysbakingaddiction.com/2016/08/29/simply-perfect-vanilla-cupcakes/

      Mini cupcakes in step 4!

  20. Hi Sally! This is my son’s requested cake every birthday! I make it a day ahead, but I  just never know if I should refrigerate it the night before or not? When I keep it in the fridge, it’s too hard for the party, but I get nervous not refrigerating. What would you suggest?

  21. Was wondering if anyone has tested this recipe for cake instead of cupcakes? If so were any adjustments made. Thanks so much! 

  22. Hi Sally
    I would like to make his recipe for a 12×18 inch cake pan. Could I make 2 batches of this recipe? Would this frosting recipe work for decorating the cake? Thank you! Patti

  23. Hi! I’m planning to make these almond cupcakes for a bridal shower this weekend, using buttercream frosting.  I would like to do a raspberry filling for them. Do you think hah would work well with this recipe?  Thanks so much!

  24. 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.

    1. 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!

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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