1. Can I make White Wedding Cupcakes ahead of time?

Absolutely! You can bake the cupcakes one day in advance and store them at room temperature in an airtight container. The frosting can be made ahead too—just refrigerate and re-whip before piping.

2. Can these cupcakes be frozen?

Yes! Frosted or unfrosted White Wedding Cupcakes can be frozen for up to 3 months. Wrap individually and store in a freezer-safe container. Thaw overnight in the fridge before serving.

3. Can I substitute the almond extract?

You can replace almond extract with more vanilla, lemon, or even coconut extract. If allergies are a concern, omitting almond extract still results in a delicious vanilla cupcake.

4. What type of white chocolate should I use for the frosting?

Use pure white chocolate bars , not chips or candy melts. Brands like Ghirardelli, Lindt, or Baker’s work best—they melt smoothly and blend beautifully into the frosting.

5. Can I use whole eggs instead of egg whites?

For best texture, stick with egg whites—they create a lighter crumb. However, if you must use whole eggs, substitute 1 whole egg per 2 egg whites. The result will be slightly denser.

6. What piping tip do you recommend for frosting?

The Wilton 1M star tip creates that iconic swirl, perfect for wedding-style presentation. It’s easy to use and gives bakery-level results even for beginners.

7. How should I decorate for weddings or showers?

Top with edible pearls, soft sprinkles, or floral accents. Use white or gold liners and serve on a tiered stand for a romantic and polished look.

8. Can I make these cupcakes gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur. You may also need to adjust bake time slightly—check for doneness with a toothpick.

9. What’s the best way to transport them to an event?

Use a deep cupcake carrier with a fitted lid. Chill the frosted cupcakes before transport so the frosting stays firm and intact. Assemble garnishes on-site if possible.

10. Can I flavor the frosting differently?

Absolutely. You can add citrus zest, espresso powder, or swap vanilla extract for something like orange blossom or rose water—just keep the base recipe intact for structure.

White Wedding Cupcakes: 10 Irresistible Tips for Perfect Results

Description

These White Wedding Cupcakes are soft, tender vanilla almond cupcakes topped with silky white chocolate frosting. Perfect for weddings, showers, or any special celebration, this elegant dessert is surprisingly easy to make and endlessly customizable.

Ingredients

Scale

For the Cupcakes:

1 and 2/3 cups (197g) sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (113g) unsalted butter, melted
1/4 cup (60g) yogurt or sour cream, room temperature
3/4 cup (180ml) buttermilk, room temperature
2 egg whites, room temperature
2 teaspoons pure vanilla extract
1 teaspoon almond extract

For the White Chocolate Frosting:

6 ounces (170g) white chocolate, coarsely chopped
1 cup (226g) unsalted butter, softened
2 cups (240g) confectioners’ sugar
1/4 cup (60ml) heavy cream or half-and-half
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Optional: sprinkles or edible pearls for topping

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Instructions

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
In a large bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, melt butter and whisk in sugar until combined. Add yogurt, buttermilk, vanilla, and almond extract.
Slowly stir dry ingredients into wet until no lumps remain. Don’t overmix.
In a clean bowl, beat egg whites until thick and foamy (about 3 minutes). Fold gently into the batter.
Divide batter evenly among liners and bake for 20 minutes or until a toothpick comes out clean. Cool completely.
For the frosting, melt white chocolate and let cool for 20 minutes.
Beat softened butter, then add confectioners’ sugar gradually. Mix in cooled chocolate, cream, vanilla, and salt. Beat until creamy.
Pipe onto cooled cupcakes with a Wilton 1M tip. Decorate as desired.

Notes

Use high-quality white chocolate bars for best results.

Cupcakes and frosting can be made 1 day ahead.

Store at room temperature (1 day) or refrigerate (3 days).

Freeze frosted or unfrosted cupcakes for up to 3 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 28g
Sodium: 135mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0.5g
Protein: 3g
Cholesterol: 45mg