White Wedding Cupcakes

Tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.

Today is our wedding day. The day my father will walk me down the aisle towards the new life ahead of me. Bridesmaids dressed in coral, groomsmen donning tuxes, proud parents, elated friends, kick-ass band, talented photographer, videographer, photo booth, filet, sesame-crusted salmon, champagne glasses, CHEERS. I have my something old, something borrowed, and my something blue.

But before our ceremony this afternoon (actually 2 days from now because I’m writing this ahead of time, but let’s pretend), let me share a very special recipe with you. I did not bake for our wedding day, but last weekend, I made the cupcakes you see today. We wanted to celebrate the memorable week ahead of us!

I took my very vanilla cupcake recipe, swapped out some vanilla for almond flavoring, whipped the egg whites and topped the cupcakes with my wonderfully white chocolate frosting. The white chocolate frosting is made from pure white chocolate instead of white chocolate morsels and white chocolate flavoring.

Pure white chocolate packed inside each beautiful swirl.

These white wedding cupcakes are drop to your knees, praise the heavens above, OM-freaking-G fantastic. By far one of the best cupcakes I’ve ever made. Plus, they look exceptionally fancy. And there’s sprinkles. And gold sprinkle stars…!

Totally wedding-worthy.

Give them a try for the next bridal shower or any upcoming wedding. There is no way these divine cupcakes will NOT impress brides, grooms, bridal parties, and guests. ♥

White Wedding Cupcakes

Prep Time: 20 minutes

Total Time: 3 hours (includes cooling)

Tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.

Yield: 12 cupcakes

Print Recipe

Ingredients:

Vanilla Almond Cupcakes

• 1 and 2/3 cups (210g) sifted all-purpose flour (measured correctly)


• 1/2 teaspoon baking powder


• 1/4 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup (200g) granulated sugar


• 1/2 cup (115g) unsalted butter, melted


• 1/4 cup (60g) yogurt, room temperature¹


• 3/4 cup (180ml) buttermilk, room temperature²


• 2 egg whites, room temperature


• 2 teaspoons vanilla extract


• 1 teaspoon almond extract

White Chocolate Frosting

• 6 ounces (170g) white chocolate, melted and slightly cooled³


• 1 cup (230g) unsalted butter, softened to room temperature


• 2 cups (240g) confectioners’ sugar


• ¼ cup (60ml) heavy cream⁴


• 1 teaspoon vanilla extract


• ¼ teaspoon salt


• sprinkles, if desired

Directions:

1. Begin the recipe by melting the white chocolate for the frosting. I always melt pure chocolate by constantly stirring over low heat on the stove. If using a microwave, melt in 15 second increments - stirring after each until chocolate is melted and smooth. Set aside to cool.


2. Preheat oven to 350F degrees. Line a muffin pan with 12 cupcake liners. Set aside.


3. In a large bowl, mix flour, baking powder, baking soda, and salt together. Set aside. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar - the mixture will be gritty. Whisk in yogurt, milk, vanilla and almond extracts until combined. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick. Try very hard to avoid over mixing. Set aside.


4. Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment - beat the egg whites until until thick and foamy, about 3 minutes. See photo at the bottom of this post for a visual of the egg whites. Fold into cupcake batter. The batter will be smooth, velvety, and slightly thick. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 12-13 minutes if making mini cupcakes. Allow cupcakes to cool.


5. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar until combined. Quickly stir the cooled white chocolate with a spoon so that it is smooth and pour into the creamed butter/sugar. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1-2 minutes until combined. I used a Wilton 1M swirl piping tip to pipe the frosting. You may use any piping tip or a knife. Decorate as you please with sprinkles, candies, etc.


6. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Recipe Notes:

1. For the yogurt, I always use vanilla flavored low fat Greek yogurt. Fat free yogurt, Greek or regular, vanilla or plain, will all work just fine. Sour cream works as well. Use what you have on hand.


2. I love what buttermilk does for the texture and taste of the cupcake. You may use whole milk instead. I prefer the taste of the cupcakes with these milks over lower fat milks.


3. Do not use white chocolate morsels in this frosting. Use pure white chocolate, such as Ghirardelli, Lindt, or Baker's brand.


4. For the frosting, milk or half-and-half are OK to use instead of heavy cream. However, cream is preferred for creamiest texture.

Why so many room temperature ingredients? When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture among the batch.

Mini cupcakes: For around 32 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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