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Wedding Cake Cupcakes Recipe

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Delicious and elegant Wedding Cake Cupcakes featuring a tender almond and vanilla-flavored cake with a luscious buttercream frosting. Perfect for weddings, celebrations, or any special occasion where classic flavors meet beautiful presentation.

Ingredients

Cake 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)

Frosting Ingredients

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two cupcake pans by lining them with cupcake liners and set aside. If you have only one pan, bake in batches.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set this dry mixture aside.
  3. Cream Sugar and Oil: In a large bowl, use an electric mixer to blend the sugar and vegetable oil until combined and smooth.
  4. Add Egg Whites: Gradually add the egg whites, about a quarter at a time, beating on medium speed after each addition until fully incorporated.
  5. Add Extracts: Mix in the almond extract and vanilla extract on medium speed until evenly combined.
  6. Combine Flour and Buttermilk: Alternately add half the flour mixture and half the buttermilk to the batter, mixing until just combined after each addition. Scrape down the sides of the bowl as needed. Repeat with the remaining flour and buttermilk until smooth.
  7. Fill Cupcake Liners: Using a spring-loaded cookie scoop or spoon, fill each cupcake liner with about 3 tablespoons of batter. There may be a little batter left over.
  8. Bake: Place the pans in the oven and bake for 15-20 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
  9. Cool: Allow the cupcakes to cool in the pans for 5 minutes, then transfer them to a cooling rack to cool completely before frosting.
  10. Make Frosting: Beat the salted butter in a large bowl with an electric mixer until smooth and creamy.
  11. Add Powdered Sugar: Gradually add sifted powdered sugar, a little at a time, blending until fully mixed. The frosting will be thick.
  12. Add Cream and Extracts: Mix in 3 tablespoons of heavy cream, almond extract, and vanilla extract until combined. Adjust heavy cream between 3 to 4 tablespoons to achieve desired consistency.
  13. Whip Frosting: Increase mixer speed to medium-high and whip the frosting for 3 minutes until light and fluffy.
  14. Frost Cupcakes: Generously frost each cooled cupcake with the prepared buttercream. Serve and enjoy!

Notes

  • Use room temperature egg whites to ensure better incorporation and a lighter batter.
  • Do not substitute buttermilk with milk or other liquids to maintain the cake’s texture and flavor.
  • A spring-loaded cookie scoop helps portion the cupcake batter evenly for consistent results.
  • The frosting consistency can be adjusted by adding more or less heavy cream as needed.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.

Find it online: https://bitezly.com/wedding-cake-cupcakes-recipe/