White Wedding Cupcakes Classic (Recipe for Printing)
These soft white wedding cupcakes feature almond and vanilla flavors with a smooth white chocolate frosting. Ideal for June weddings or celebrations. Save & click.
# What You Need:
→ Cupcake Batter
01 -
1 and 2/3 cups all-purpose flour
02 -
1/2 teaspoon salt
03 -
1 cup granulated sugar
04 -
1/2 cup unsalted butter, melted
05 -
2 large egg whites
06 -
2 teaspoons vanilla extract
07 -
1 teaspoon almond extract
08 -
1/2 teaspoon baking powder
09 -
1/4 teaspoon baking soda
10 -
1/4 cup plain yogurt or sour cream
11 -
3/4 cup buttermilk
12 -
1/4 cup heavy cream or half-and-half
→ Frosting
13 -
6 ounces white chocolate, melted
14 -
1 cup unsalted butter, softened
15 -
2 to 3 cups powdered sugar
16 -
1 teaspoon vanilla extract
→ Decoration
17 -
Sugar pearls or edible sprinkles (optional)
# How to Make It:
01 -
Preheat oven to 350°F. Line a standard muffin tin with cupcake liners.
02 -
Sift together flour, salt, baking powder, and baking soda in a medium bowl.
03 -
In a separate large bowl, whisk melted butter and sugar until smooth, then add egg whites, vanilla extract, and almond extract. Whisk until fully incorporated.
04 -
Stir in yogurt or sour cream, buttermilk, and heavy cream or half-and-half into the wet mixture until combined.
05 -
Gradually fold dry ingredients into wet mixture, mixing just until combined. Do not overmix.
06 -
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
07 -
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
08 -
Beat softened butter until creamy. Mix in melted white chocolate and vanilla extract. Gradually add powdered sugar, beating in stages until light and fluffy.
09 -
Once cupcakes are cooled, pipe or spread the frosting onto each cupcake. Decorate with sugar pearls or edible sprinkles if desired.
# Extra Tips:
01 -
For optimal texture, allow all ingredients to come to room temperature before mixing.