This recipe for easy wedding cake cupcakes pairs vanilla buttercream with a fluffy vanilla cupcake for a sweet and elegant treat.
Vanilla buttercream frosting is a classic for good reason. It’s simple, creamy, and delicious.
Whether you’re making these for a bridal shower, or for your own wedding these cupcakes are sure to be loved by all. Enjoy!
Ingredients for Wedding Cake Cupcakes
- 1 white cake mix
- 1/3 cup sour cream or powdered sour cream
- ¾ cup water
- 1/3 cup pure canola or coconut oil
- 3 large egg whites
- Cupcake liners
Makes 24 cupcakes
How to Make Wedding Cupcakes
Preheat the oven to 350 degrees. Spray or line a standard muffin tin.
Step 1.
In a large mixing bowl filled with the cake mix, add the water, oil, sour cream (or sour cream powder), and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
Step 2:
Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow cooling completely before frosting.
Vanilla Buttercream Frosting Ingredients
- 1 ½ cups salted butter, softened
- ½ tablespoon clear vanilla
- 1 teaspoon almond extract
- 1/3 cup vanilla Greek yogurt
- 3 Tablespoons heavy whipping cream
- 4 cups powdered sugar
- 1 large piping bag, 1 large round frosting tip
- 1 pack of Wilton Edible Rose Wafers (I get mine at Walmart)
- White Sugar Pearls
How to Make Vanilla Buttercream Frosting
Step 1.
In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.
Step 2.
Mix in the vanilla and almond extract and yogurt.
Step 3.
Slowly mix in the powdered sugar, 1 cup at a time, with a tablespoon of heavy whipping cream in between each cup. Continue to mix for 1 minute or until creamy.
Step 4.
Prepare a piping bag and fill the bag with frosting. Frost your cupcakes. Top one Wilton Rose Wafer. Enjoy!
Look at how rich and creamy the vanilla buttercream frosting is!
I know these are supposed to be for weddings, but I love these for every day of the week!
Be sure to PIN this for later!
Other dessert recipes you’ll love
- Cherry Cheesecake Dump Cake
- Easy Oreo Truffles
- Chocolate Chip Cookie Dough Fudge
- 3 Ingredient Chocolate Fudge
- Pumpkin Spice Drop Cookies
- Coffee Cake Cookies
- No-Bake Cookies with Nutella
Questions About Vanilla Buttercream Frosted Cupcakes
What’s the Difference Between Frosting and Buttercream?
Frosting recipes don’t use butter. So if you want a bright white finish you would use frosting. Buttercream has a yellow tint as a result of the butter.
Which butter is used in buttercream frosting?
Most bakers will recommend using unsalted butter so you have full control over how much salt flavor is in your recipe. However, you can use salted as I did in this recipe.
Tips for Baking Cupcakes
These tips may sound simple, but they really do make a difference.
Don’t Over-Mix
One of the most important tips not just for cupcakes, but for cakes, muffins, etc is not to over-mix. You want to mix the cupcake batter just until the wet and dry are combined. If you overmix the texture may come out wrong.
Use Good Quality Cupcake Liners
Did you know that a cupcake liner can make a difference in how your cupcakes bake? Yup-it’s true. Look for any quality cupcake liners that are labeled “grease-proof” like these candy white cupcake liners.
Don’t Overfill the Cupcake Pan
It’s best to only fill each cupcake liner about 2/3 full unless it is a very thick batter. Most recipes will come out perfectly sized if you fill them about 2/3 of the way. Use a cookie scoop for an easy fill!
Easy Wedding Cake Cupcakes with Vanilla Buttercream Frosting
These vanilla buttercream frosted cupcakes are simple to make and taste delicious. Plus, they're a great way to show your creative side without spending hours in the kitchen.
Print Recipe Pin Recipe
Servings 24 cupcakes
Equipment
mixer
mixing bowl
1 large piping bag with large round frosting tip
Ingredients
- 1 white cake mix
- 1/3 cup sour cream or powdered sour cream
- ¾ cup water
- 1/3 cup pure canola or coconut oil
- 3 large egg whites
- Cupcake liners
Frosting Ingredients
- 1 ½ cups salted butter, softened
- ½ tablespoon clear vanilla
- 1 teaspoon almond extract
- 1/3 cup vanilla Greek yogurt
- 3 tablespoons heavy whipping cream
- 4 cups powdered sugar
Instructions
Preheat oven to 350 degrees. Spray or line a standard muffin tin.
In a large mixing bowl filled with the cake mix, add in the water, oil, sour cream (or sour cream powder), and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Cupcake Instructions
In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.
Mix in the vanilla and almond extract and yogurt.
Slowly mix in the powdered sugar, 1 cup at a time, a tablespoon of the heavy whipping cream in between each cup. Continue to mix for 1 minute or until creamy.
Prepare piping bag and fill bag with frosting. Frost your cupcakes. Top one Wilton Rose Wafer.
Keyword cupcakes, desserts, easy desserts, wedding cake cupcakes, wedding cupcakes
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