Wedding Cupcakes
Transform any celebration into an unforgettable event with these stunning Wedding Cupcakes, perfect for your big day or any elegant occasion. These light and fluffy vanilla cupcakes are crafted with simple, high-quality ingredients like real butter, pure vanilla extract, and creamy whole milk to ensure a tender, melt-in-your-mouth texture. Topped with a luscious, homemade buttercream frosting whipped to perfection and adorned with customizable decorations such as edible pearls, sprinkles, or intricate fondant flowers, these cupcakes are both visually striking and irresistibly delicious. Easy to make in under 40 minutes, this recipe yields 24 beautifully moist cupcakes that are ideal for serving at weddings, bridal showers, or upscale gatherings. Delight your guests with this timeless dessert that’s as charming as it is delectable!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 1 cup Unsalted butter (for frosting), softened
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
- 2 teaspoons Pure vanilla extract (for frosting)
- 1 as needed Optional decorations (e.g., edible pearls, sprinkles, or fondant flowers)
Instructions
Preheat your oven to 350°F (175°C) and line a 24-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract.
On low speed, gradually alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, taking care not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the softened butter on medium speed until creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed at first to avoid a sugar cloud. Mix until smooth.
Add the heavy cream and vanilla extract and mix on medium-high speed until the frosting is light and fluffy, about 2-3 minutes.
Transfer the frosting to a piping bag fitted with your favorite tip, and frost the cooled cupcakes as desired.
Decorate the cupcakes with edible pearls, sprinkles, or fondant flowers to match the wedding theme.
Serve and enjoy the elegant wedding cupcakes with guests, or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 37.3 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 41 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
