Introduction

Wedding Cake Cupcakes offer all the classic flavors of a traditional wedding cake in a perfectly portable, single-serving treat. Soft, moist vanilla cupcakes combined with creamy vanilla buttercream make these cupcakes an elegant choice for celebrations or anytime you want a special dessert.

The image shows four cupcakes on a clear glass cake stand, each topped with a swirl of light cream-colored frosting shaped like a rose with small pearl-like sprinkles scattered on top. The cupcakes have a light brown base with white paper liners around them. The background is a white marbled texture, and a woman’s hand is gently touching one of the cupcakes on the stand. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (180g) all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract (optional)
1/2 cup (120g) sour cream, full-fat
1/4 cup (60ml) whole milk, room temperature

For the Vanilla Buttercream:

1 cup (226g) unsalted butter, softened
3 1/2 cups (420g) powdered sugar, sifted
2–3 tablespoons (30-45ml) heavy cream or whole milk
2 teaspoons pure vanilla extract
Pinch of salt

Optional Toppings:

Edible pearls or glitter
Fresh berries or flowers (food-safe)
White sprinkles or sanding sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Step 2: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat softened butter with granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Step 4: Add eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract if using.
Step 5: In a small bowl, combine sour cream and milk until smooth.
Step 6: With the mixer on low, add the flour mixture in three parts, alternating with the sour cream and milk mixture—begin and end with the flour. Mix just until combined; do not overmix.
Step 7: Divide the batter evenly among cupcake liners, filling each about two-thirds full.
Step 8: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes should be lightly golden and springy.
Step 9: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: For the buttercream: In a large bowl, beat softened butter until creamy and pale, about 2 minutes.
Step 11: Gradually add powdered sugar, beating on low speed after each addition.
Step 12: Add heavy cream or milk, vanilla extract, and a pinch of salt. Beat on medium-high for 3-4 minutes until light and fluffy. Adjust consistency with more milk or sugar as needed.
Step 13: Transfer buttercream to a piping bag fitted with your favorite tip. Pipe swirls or rosettes on each cooled cupcake.
Step 14: Decorate with edible pearls, sprinkles, or fresh flowers as desired.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and better rise.
Do not overmix the batter to keep cupcakes light and fluffy.
For gluten-free or dairy-free versions, substitute with a 1:1 gluten-free flour blend and plant-based dairy alternatives.
Almond extract is optional but adds a lovely, classic wedding cake flavor.
Decorate your cupcakes with edible pearls, sprinkles, or fresh flowers for an elegant presentation.

Storage

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Once frosted, keep them chilled and bring to room temperature before serving for best flavor. You may also freeze unfrosted cupcakes for up to 2 months, thawing fully before frosting.

How to Serve

The image shows four vanilla cupcakes with creamy white frosting swirled high in a rose pattern on top of each cupcake. The frosting looks smooth and soft with tiny light pink and white pearl sprinkles scattered over it. Each cupcake sits in a pale beige liner, and they are arranged on a clear glass stand with a subtle pattern. The background is a white marbled texture, and part of a woman’s hand is gently holding the edge of the stand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes. You can bake the cupcakes and keep them unfrosted in an airtight container for a few days or freeze them for longer storage. Frost just before serving for the freshest taste.

What if I don’t have sour cream?

You can substitute sour cream with an equal amount of plain yogurt or buttermilk for similar moisture and tanginess.