What makes Wedding Cake Cupcakes different from regular cupcakes?

It’s all about that special flavor ! Traditional wedding cake cupcakes have a light vanilla base with a delicate hint of almond — giving them that classic, nostalgic wedding cake taste. It’s subtle, sweet, and unforgettable.

Is the almond flavor strong?

Nope, it’s just the right touch! The almond extract gives these cupcakes a soft, dreamy flavor without overpowering the vanilla or sweetness. If you love classic wedding cake, you’ll love the balance here.

Can I use whole eggs instead of just the whites?

You can — but it changes the color, texture, and even the protein content a bit. Whole eggs add more fat and protein , giving the cupcakes a richer, slightly denser crumb and a golden-yellow hue. If you want that pure, snowy-white cake with a lighter texture, stick with just the egg whites.

How full should I fill the cupcake liners?

Aim for about 2/3 full — roughly 3 tablespoons of batter per cupcake. Too much and they’ll overflow; too little and they’ll be flat instead of domed and pretty.

Any fun ways to decorate them?

Absolutely! Try sprinkling them with white chocolate curls, tiny edible pearls, pastel sprinkles, or even a light dusting of powdered sugar for a simple, elegant finish.

Why is sifting the flour and sugar important?

Sifting helps break up any lumps and adds air into the dry ingredients, making the cupcakes lighter and softer. It also keeps your buttercream silky smooth — no gritty surprises!

Can this recipe be turned into a full cake?

Yes! You can easily bake this batter into two 9-inch round cakes or one 9x13-inch sheet cake. Just keep an eye on the baking time — cakes usually take a bit longer than cupcakes.

How should I store the cupcakes?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge for up to a week, or freeze unfrosted cupcakes for up to 3 months.

Best Wedding Cake Cupcakes

Description

These Wedding Cake Cupcakes are light, fluffy, and delicately flavored with almond and vanilla, topped with a luscious buttercream frosting — perfect for any celebration or special occasion!

Ingredients

Scale

For the Cupcakes:

2 ½ cups all-purpose flour, sifted

1 tablespoon baking powder

½ teaspoon salt

2 cups granulated sugar

1 cup vegetable oil

8 large egg whites, room temperature

1 ½ teaspoons almond extract

1 teaspoon vanilla extract

1 cup real buttermilk

For the Buttercream Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar, sifted

2 tablespoons heavy cream

1 teaspoon almond extract

½ teaspoon vanilla extract

Instructions

Preheat the oven to 350°F and line two muffin pans with cupcake liners.
In a bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the sugar and vegetable oil until blended.
Add egg whites a little at a time, beating after each addition.
Stir in almond extract and vanilla extract.
Alternately add the flour mixture and buttermilk to the wet ingredients, mixing gently after each addition. Do not overmix.
Fill each cupcake liner with about 3 tablespoons of batter.
Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter until smooth.
Slowly add sifted powdered sugar, then mix in the heavy cream and extracts.
Whip until light and fluffy, then frost the cooled cupcakes generously.

Notes

Be sure not to overmix the batter to maintain a light texture.

For extra elegance, top the frosted cupcakes with edible pearls or a sprinkle of sanding sugar.

Substitute the almond extract with more vanilla if desired for a purely vanilla flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280 kcal
Sugar: 29g
Sodium: 95mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 3g
Cholesterol: 10mg

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