Easy White Wedding Cupcakes {With Buttercream}

How to frost and decorate white cupcakes?

Keep it simple and clean with white or ivory buttercream frosting. They match the occasion and theme perfectly. Use white sprinkles and edible pearls. Swirls and ruffles are the most popular design but you can make white flower cupcakes too, using various piping tips. There are 10 different flower buttercream designs are discussed in detail below. You can also use pre-made or homemade fondant decorations like Royal Icing Flowers (Sugar Flowers) or Fondant Flowers. You should also check out my detailed post on How to Decorate Cupcakes for more ideas.

Wilton Piping Tip 68

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 45 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and pull away, in the direction of the arrows.
4. Continue doing this until you have one row of petals.
5. Work your way inwards and make another row of petals and continue this until your entire cupcake is covered in frosting petals.

Wilton Piping Tip 233

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 45 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and pull away, in the direction of the arrows.
4. Continue doing this until your entire cupcake is covered in these "string-like" petals.
5. Stick a few edible silver pearls in the center.

Wilton Piping Tip 103

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Use a round tip to make dome of frosting in the center of the cupcake.
3. Hold the piping bag (with Tip 103) at a 45 degree angle around the dome and start piping petals, as shown by the arrows.
4. Continue doing this and work your way outwards from the center until your entire cupcake is covered in "rose-like"petals.

Wilton Piping Tip 103

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 45 degree angle on the center of the cupcake.
3. Squeeze the piping bag until frosting comes out start moving your hand in an oval, as shown by the direction of the arrows, to create a petal.
4. Continue doing this until your entire cupcake is covered in petals.
5. Stick a few edible silver pearls in the center.

Wilton Piping Tip 17

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 90 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and move your hand around in a circle in the direction of the arrows until you have a little rosette.
4. Continue doing this until the entire cupcake is covered in rosettes.
5. Pipe more rosettes on top until you have a dome of rosettes.

Wilton Piping Tip 12:

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 90 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and pull inwards towards the center, in the direction of the arrows.
4. Continue doing this until your cupcake is covered in petals.
5. Stick a few edible silver pearls in the center.

Wilton Piping Tip 102

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 45 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and move your hand up and down quickly in the direction of the arrows until you have a row of ruffles.
4. Move inwards and pipe another row of ruffles.
5. Continue doing this until your entire cupcake is covered in ruffles.
6. Stick a few edible silver pearls in the center.

Wilton Piping Tip 22

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 90 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and pull inwards towards the center, in the direction of the arrows.
4. Continue doing this until your cupcake is covered in petals.
5. Stick a few edible silver pearls in the center.

Wilton Piping Tip 79

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 45 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and pull away, in the direction of the arrows.
4. Continue doing this until you have one row of petals.
5. Work your way inwards and make another row of petals and continue this until your entire cupcake is covered in frosting petals.

Wilton Piping Tip 17

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 90 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and move your hand inwards in the direction of the arrows until you have a row of "shells."
4. Move inwards and pipe another row of shells.
5. Continue doing this until your entire cupcake is covered in buttercream shells.
6. Stick an edible silver pearl in the center.

Tips and techniques

• Don't use egg yolks in the the white cupcakes recipe because that would give the cupcakes a subtle yellow color and you don't want that for weddings.
• Don't replace buttermilk with any other milk because that's one key ingredient for giving these cupcakes a soft texture.
• Yogurt can be replaced with sour cream.
• Don't use salted butter because that will make the cupcakes very salty.
• Check out all my other frosting recipes and make various flavor combinations.
• Recipe can easily be doubled to make a bigger batch of cupcakes.
• To make white chocolate cupcakes, replace American  buttercream frosting with white chocolate buttercream frosting. 
• If you like almond flavor, then you can pair with Almond Buttercream Frosting.
• Make sure icing has a medium consistency. It should not be too "runny" or else the design won't hold it shape.
• Allow the cupcakes to cool down completely before your start piping because if not, the heat will cause the icing to melt and ruin the design.
• Practice on a sheet of wax paper before piping on top of the cupcakes.