Name: Wedding Cake Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour, sifted; 1 Tablespoon baking powder; 1/2 teaspoon salt; 2 cups granulated sugar; 1 cup vegetable oil; 8 large egg whites, room temperature; 1 1/2 teaspoons almond extract; 1 teaspoon vanilla extract; 1 cup real buttermilk (do not substitute); 1 cup salted butter; 4 cups powdered sugar, sifted; 3 – 4 Tablespoons heavy cream; 1 1/2 teaspoons almond extract; 1 1/2 teaspoons vanilla extract

If you’ve ever dreamt of having a dessert that feels just as special and elegant as a grand celebration, then this Wedding Cake Cupcakes Recipe is about to become your new go-to favorite. These cupcakes perfectly capture the classic, buttery sweetness and tender crumb of a traditional wedding cake, but in a fun, individual-sized treat that’s perfect for any occasion. The delicate blend of almond and vanilla extracts combined with a fluffy, smooth buttercream frosting makes every bite pure joy. Trust me, once you try this recipe you’ll understand why it’s so beloved—it’s like having a little slice of wedding magic anytime you want!

Ingredients You’ll Need

The image shows nine clear glass bowls and small white dishes arranged on a white marbled surface. Starting from the top left, there is a large bowl filled with white flour, next to it a smaller bowl with white granulated sugar. Below the flour is a large bowl of powdered sugar, looking soft and smooth. To the right of the powdered sugar is a medium bowl filled with a bright yellow liquid, likely oil. At the bottom left, a glass measuring cup contains a creamy liquid, and next to it a small bowl has a golden yellow liquid. Beside the butter stick in the center is a small clear bowl with a white powder or salt. To the right side are two small white dishes, one with a white powder and the other with a liquid, possibly milk or cream. The overall layout is clean and bright, showing all ingredients clearly for baking. Photo taken with an iphone --ar 4:5 --v 7

To make these delightful Wedding Cake Cupcakes, we keep it simple yet decadent. Each ingredient plays a crucial role, from the soft whipped egg whites that create a light crumb to the buttermilk which adds that perfect tang and moisture. The almond and vanilla extracts are the secret stars that bring the classic wedding cake aroma to life.

All-purpose flour (2 1/2 cups, sifted): Provides structure for a tender crumb without weighing down the cupcakes.
Baking powder (1 tablespoon): Helps the cupcakes rise beautifully and become fluffy.
Salt (1/2 teaspoon): Balances sweetness and enhances the flavors.
Granulated sugar (2 cups): Sweetens and creates that perfect golden cake texture.
Vegetable oil (1 cup): Keeps the cupcakes moist and soft for days.
Large egg whites (8, room temperature): Whipped into the batter for lift and lightness.
Almond extract (1 1/2 teaspoons): Provides a signature floral and nutty aroma.
Vanilla extract (1 teaspoon): Rounds out the flavors with warm vanilla notes.
Real buttermilk (1 cup, do not substitute): Adds moisture and a slight tang that makes the cake irresistible.
Salted butter (1 cup): For the luscious buttery frosting base.
Powdered sugar (4 cups, sifted): Sweetens and thickens the frosting to dreamy perfection.
Heavy cream (3 – 4 tablespoons): Lightens the frosting for a smooth, pipe-able texture.
Almond extract (1 1/2 teaspoons, for frosting): Reinforces that iconic wedding cake flavor in the frosting.
Vanilla extract (1 1/2 teaspoons, for frosting): Adds depth and warmth to the frosting’s sweetness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Wedding Cake Cupcakes Recipe

Step 1: Prepare Your Workspace and Ingredients

First things first, preheat your oven to 350°F. Line two cupcake pans with liners; if you only have one pan, don’t worry, you can bake in two batches. This ensures even baking and makes cleanup easier. Have all your ingredients measured and ready because good organization is the key to baking success.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together your sifted all-purpose flour, baking powder, and salt. This simple step ensures the leavening is evenly distributed so that your cupcakes rise uniformly and have a tender texture.

Step 3: Combine Sugar and Oil

Using an electric mixer on medium speed, beat the granulated sugar and vegetable oil together until fully combined. This makes the batter moist and sweet, setting a lovely base for the cupcakes.

Step 4: Add Egg Whites Gradually

Add the egg whites slowly, about a quarter at a time, mixing after each addition. Whipping the egg whites into the batter bit by bit builds volume and airiness, giving these cupcakes their signature light crumb without the heaviness of yolks.

Step 5: Incorporate Extracts

Stir in the almond and vanilla extracts. This is where the cupcakes start to develop that iconic wedding cake fragrance—a beautiful blend of nutty and sweet aromas that will have your kitchen smelling divine.

Step 6: Alternate Adding Dry Ingredients and Buttermilk

Add half of your flour mixture, then half of the buttermilk, mixing gently after each addition. Repeat with the remaining flour and buttermilk. This alternating ensures your batter stays light and smooth, while the buttermilk boosts moisture and a subtle tang.

Step 7: Bake the Cupcakes

Scoop about 3 tablespoons of batter into each cupcake liner—using a spring-loaded cookie scoop makes this neat and easy. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Resist opening the oven early to keep that perfect rise!

Step 8: Cool Completely Before Frosting

After baking, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Frosting warm cupcakes will cause the frosting to melt, so patience here yields the best results.

Step 9: Whip Up the Frosting

Beat your salted butter until smooth. Gradually add the sifted powdered sugar, then the heavy cream along with almond and vanilla extracts. Increase the speed and whip for three minutes until the frosting becomes delightfully light and fluffy—perfect for piping or generously spreading.

Step 10: Frost and Enjoy!

Use a piping bag or a simple knife to frost your cupcakes. Each bite offers the nostalgic beauty of wedding cake in cupcake form, making every occasion feel that much more special.

How to Serve Wedding Cake Cupcakes Recipe

Garnishes

Simple garnishes like a few pastel sprinkles, edible pearls, or even a light dusting of powdered sugar can add a charming touch without overpowering the classic flavor. Fresh flowers or small fondant decorations can also elevate these cupcakes to party-ready elegance.

Side Dishes

Pair your Wedding Cake Cupcakes with a light berry compote or a cup of fragrant tea or coffee for a delightful afternoon treat. For larger gatherings, seasonal fruit platters complement the cupcakes’ sweetness perfectly.

Creative Ways to Present

Consider stacking these cupcakes in a tiered display to mimic a traditional wedding cake. Wrapping each cupcake with delicate lace paper liners or placing them in clear boxes tied with ribbons makes for a beautiful gift or party favor.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container at room temperature for up to two days to keep their moisture and flavor. Avoid refrigerating if you can, as it can dry out the cupcakes.

Freezing

Wrap cooled cupcakes tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze beautifully for up to one month, making them ideal for advance prep or last-minute celebrations.

Reheating

To enjoy frozen or refrigerated cupcakes fresh, let them thaw at room temperature, then warm briefly in the microwave for 10-15 seconds to bring back their softness. Be sure not to overheat to maintain the delicate cupcake texture.

FAQs

Can I use whole eggs instead of egg whites in this Wedding Cake Cupcakes Recipe?

The recipe specifically calls for egg whites to keep the cupcakes light and airy. Using whole eggs will change the texture and result in a denser cupcake, which isn’t quite the same as classic wedding cake cupcakes.

Is it necessary to use real buttermilk?

Yes! Using real buttermilk adds moisture and a subtle tang that enhances the flavor and tender crumb. Substituting with milk or non-dairy alternatives may alter the texture and taste significantly.

Can I make this recipe gluten-free?

You can experiment by swapping all-purpose flour for a gluten-free blend, but it’s best to choose one designed for baking to maintain the cupcake’s delicate texture. Expect slight differences, and adjust leavening if necessary.

What’s the best way to pipe the frosting?

A large star tip or round tip works beautifully here. You want something that can hold the fluffy frosting and create pretty peaks or swirls that mimic wedding cake decoration.

How long do the cupcakes stay fresh?

Freshly baked and frosted, these cupcakes stay moist and delicious for up to two days at room temperature. If you keep them refrigerated, consume within three days for best taste and texture.

Final Thoughts

This Wedding Cake Cupcakes Recipe is a wonderful way to bring that iconic, celebratory flavor into your everyday life or special occasions. They’re charming, tender, and absolutely delicious—perfect whether you’re baking for a crowd or craving a sweet treat just for yourself. Give this recipe a try and watch how these cupcakes become an instant favorite in your kitchen and heart.