White Wedding Cake Cupcakes Recipe

These White Wedding Cake Cupcakes are the ultimate showstopper for any celebration, but especially perfect for weddings and bridal showers. Light, fluffy, and almost ethereal in texture, each cupcake boasts a delicate vanilla-almond flavor and a cloud-like swirl of buttercream, finished with a gorgeous edible rose wafer for that magical finishing touch. Whether you’re planning your big day or simply want to treat your friends and family, White Wedding Cake Cupcakes are an unforgettable way to add a little luxury to any sweet moment.

Ingredients You’ll Need

The ingredient list for White Wedding Cake Cupcakes is straightforward, but each choice elevates the taste and elegance of this dessert. From the tangy richness of sour cream to the subtle nutty notes of almond extract, these staples are what give each cupcake its iconic melt-in-your-mouth crumb and deeply satisfying flavor.

• White cake mix: The foundation for the cupcakes, lending them a tender, airy texture every time.
• Sour cream: Adds richness and a slight tang, boosting moisture and giving the cakes a bakery-style crumb.
• Water: Keeps the batter perfectly light while dissolving the cake mix fully.
• Canola oil: Guarantees moistness without adding heaviness or strong flavor.
• Egg whites (large): Help achieve the classic bright-white color and fluffy lift.
• Salted butter (softened): The base for your luscious buttercream, balancing sweetness with a hint of salt.
• Vanilla extract: Layered into the frosting for a classic, creamy aroma.
• Almond extract: Delivers that signature wedding cake flavor—just a little goes a long way!
• Vanilla Greek yogurt: Adds another level of creaminess to the frosting and a little tang.
• Heavy whipping cream: Loosens the frosting for silky-smooth piping and extra decadence.
• Powdered sugar: Sweetens and stabilizes the frosting, creating fluffiness.
• Wilton Edible Rose Wafers: These delicate decorations make each cupcake feel extra special and wedding-ready.

How to Make White Wedding Cake Cupcakes

Step 1: Prep Your Pan and Preheat

Start things off right by preheating your oven to 350 degrees Fahrenheit. Line a standard muffin tin with cupcake liners or give it a quick spray with nonstick baking spray. This little bit of prep makes sure your White Wedding Cake Cupcakes don’t stick, and gives you effortless, perfectly-shaped treats every time.

Step 2: Mix Up the Batter

In a large bowl, combine your white cake mix, water, canola oil, sour cream, and egg whites. Using a hand mixer or stand mixer on medium speed, beat until everything looks smooth and creamy—no lumps. Don’t over-mix: stop once your batter is evenly blended and glossy; this keeps the cupcakes feather-light.

Step 3: Fill and Bake

Scoop your batter into the prepared muffin tin, filling each liner about two-thirds full (an ice cream scoop works wonders for this). Bake in your preheated oven for 18 to 20 minutes, or until a toothpick poked into the center comes out clean. Let your cupcakes cool completely before moving to the best part: the frosting!

Step 4: Whip Up Wedding-Worthy Frosting

Beat the softened salted butter until it’s light and fluffy—this can take a couple minutes. Add in the vanilla and almond extracts, followed by the vanilla Greek yogurt. With the mixer running on low, gradually add the powdered sugar cup by cup, pausing every so often to drizzle in a splash of heavy cream. Keep mixing until your frosting is decadently smooth and easy to pipe.

Step 5: Frost and Decorate the Cupcakes

Transfer your frosting to a piping bag fitted with your favorite tip. Swirl generous peaks of frosting onto each cooled cupcake, then crown each with a stunning edible rose wafer. Take a moment to admire—your White Wedding Cake Cupcakes are ready to dazzle!

How to Serve White Wedding Cake Cupcakes

Garnishes

The edible rose wafers are the classic choice, giving each cup a hint of fairytale romance and color. You can also accent with a light dusting of edible glitter, a sprinkle of pearl candies, or little silver dragees for extra shine. Want to personalize? A single fresh raspberry or an edible flower works beautifully too.

Side Dishes

Balance the sweetness of your White Wedding Cake Cupcakes with some fresh fruit, like a platter of juicy berries or sliced peaches. For a celebratory affair, offer a cold glass of sparkling wine or lemonade alongside—both make an elegant pairing without overwhelming the delicate flavors of the cupcake.

Creative Ways to Present

Arrange your cupcakes on a multi-tiered stand for a gorgeous wedding-cake effect, or nestle each cupcake in individual glass cloches for a memorable place setting. You can also box them as wedding favors, complete with a little note thanking your guests for celebrating with you and these delightful White Wedding Cake Cupcakes.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your cupcakes in an airtight container at room temperature if you plan to enjoy them within 24 hours. For longer freshness (up to 4 days), keep them in the fridge—just allow plenty of time for the frosting to come back to that luxuriously soft texture by sitting out a bit before serving.

Freezing

If you want to get ahead, freeze unfrosted cupcakes in a sturdy, airtight container for up to three months. Thaw them at room temperature before frosting and decorating with rose wafers. You can also freeze frosted cupcakes, but just know that decorations like wafers may soften—add them only after thawing for the crispiest finish.

Reheating

Cupcakes don’t always need reheating, but if you like them extra soft, give them a quick 5-10 seconds in the microwave (without the rose wafer on top!). This little burst of heat brings out even more of that wedding-cake flavor and deliciously tender crumb.

FAQs

Can I use whole eggs instead of just egg whites?

For the classic white color and lighter texture, it’s best to stick with just egg whites for these White Wedding Cake Cupcakes. If you use whole eggs, your cupcakes will turn out slightly richer and more yellow—but still delicious if you don’t mind the color shift!

Can I make these cupcakes gluten-free?

Absolutely! Swap in your favorite gluten-free white cake mix and double-check that all frosting ingredients are gluten-free. The result should be just as lovely and tasty as the original.

What piping tip creates the prettiest swirl?

A large open star tip is a classic choice for White Wedding Cake Cupcakes, giving you that lovely, bakery-style frosting swirl. If you’re feeling adventurous, a French tip creates even more dramatic ridges.

How far in advance can I frost and decorate the cupcakes?

You can frost the cupcakes up to 24 hours ahead. Just store them in a cool place and add the edible rose wafers right before serving to keep them picture-perfect.

Can I substitute the almond extract?

If you’re not a fan of almond extract or are allergic, simply leave it out or swap for more vanilla. While almond is the hallmark of that classic wedding cake flavor, plain vanilla White Wedding Cake Cupcakes are still completely irresistible.

Final Thoughts

Whether you’re making memories for your own special day or just bringing a little bit of celebration to a regular weeknight, give these White Wedding Cake Cupcakes a try. With each bite, you’ll taste pure joy—and I guarantee they’ll be a crowd favorite up to the very last crumb.

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