White Wedding Cupcakes

Easy white wedding cupcakes recipe from scratch with white buttercream frosting. These soft and moist white cupcakes are decorated to look like buttercream flowers, using decorating tips.

*This white wedding cupcakes recipe and tutorial is a sponsored post written by me on behalf of A.C. Moore for IZEA. All opinions are 100% mine.*

These gorgeous white wedding cupcakes were INSPIRED by the wedding season that’s upon us as well as the royal wedding, which happened a few days ago.

These white cake cupcakes are SOFT and MOIST and that frosting is super creamy.

I have experimented with many wedding cupcakes from cake mix recipes but hands down, this is the BEST white cupcake recipe from scratch.

You can do a simple buttercream swirl on top of each cupcake but I think a wedding deserves more than that, which is why I made these BUTTERCREAM flowers. There are 10 different flower designs and they are all BEAUTIFUL.

I know there are many DIY wedding cupcake ideas/ wedding themed cupcakes online and in magazines but this is my SPIN on it and I think they are very ELEGANT and so much cheaper than buying from a bakery.

Also, I have been noticing a new fun and modern trend: Some couples are choosing to set up white cupcake wedding cake towers instead of serving a tiered wedding cake at their weddings. It definitely breaks the traditions but I think it’s so COOL!

I used Nicole’s Kitchen products to make these stunning yet simple decorated cupcakes. These products  are only available in A.C. Moore stores. This icing tip set is AWESOME! There are so many different tips, which are ORGANIZED so nicely in this perfect box. It even includes a coupler and flower nails. Everything is so easy to find and easy to store.

I also really like their spatulas and whisks because the colors are so PRETTY and pastel plus they are very high quality and sturdy.

Also, A.C. Moore has partnered with Create and Craft to bring you the A.C. Moore Hour. It airs every Wednesday at 11AM Eastern time! You can watch Create and Craft on DISH Network or stream online at createandcraft.com. So, be sure to tune in!

How to make wedding cupcakes?

Bake white cupcakes first. Then, prepare white frosting and fill them in piping bags with various decorating tips. Once the cupcakes cool down, decorate them with different designs.

How to serve wedding cupcakes?

1. They can be served in individual plates.
2. They can be served on a tray or a cupcake stand on individual tables.
3. They can be served in small individual boxes.
4. They can be served at the dessert table on a big cupcake tower and guests can help themselves.

How to freeze wedding cupcakes?

Freeze the cupcakes and frosting separately in sealed  air-tight freezer bags or containers. When you are ready to frost them, let the cupcakes and frosting thaw in the fridge overnight.

How to transport wedding cupcakes?

Use cupcake boxes with inserts so that they don’t move around in transportation.

How to display wedding cupcakes?

1. The best way is to display them on a big decorated cupcake stand as a cupcake tower.
2. Some people also have a designated table for cupcakes only.

How to decorate wedding cupcakes?

They can be decorated with fondant or buttercream icing. Fondant decorations are usually more expensive since they require more time and detailed work.

How many wedding cupcakes per person?

Typically, it should be 1 cupcake per person. However,  if you have a general cupcake tower where guests are welcome to help themselves, it should be 2 per person because some people might help themselves to more than 1.

How to frost wedding cupcakes?

You can use various decorating tips and instructions for each tip will be discussed below.

From top to bottom:

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 for decorating wedding cupcakes:

• 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.

Tips for moist white cupcakes recipe from scratch:

• 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. 

Other Cupcake Recipes/ Tutorials:

• Flower Cupcake Bouquet
• Champagne Cupcakes with Champagne Buttercream Frosting
• Easy Poinsettia Cupcakes
• Wedding Cake Tutorial

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White Wedding Cupcakes Recipe

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Decorating time: 20 minutes mins

Total Time: 50 minutes mins

Easy white wedding cupcakes recipe from scratch with white buttercream frosting. These soft and moist white cupcakes are decorated to look like buttercream flowers, using decorating tips. 

Yield: 12 Cupcakes

Ingredients

• ▢ 1 2/3 cups All-purpose flour
• ▢ 1/2 tsp Baking powder
• ▢ 1/4 tsp Baking soda
• ▢ 1 cup Granulated sugar
• ▢ 1/2 cup Butter, Unsalted, Melted
• ▢ 1/4 cup Vanilla yogurt, or sour cream
• ▢ 3/4 cup Buttermilk
• ▢ 1 tbsp Vanilla extract, Clear
• ▢ 1/4 tsp Almond extract, Optional
• ▢ 2 Egg whites
• ▢ 4 cups White American buttercream frosting

Instructions 

• In a mixing bowl, whisk together flour, baking powder, baking soda. Keep aside.
• In another mixing bowl, add sugar, melted butter, yogurt, milk, vanilla extract, almond extracts and mix until smooth. 
• Add the dry mixture into this wet mixture and mix until just combined. Don't over-mix! This batter will be thick. 
• In another mixing bowl, beat the egg whites for about 3 minutes until soft peaks form.
• Fold this egg white mixture into the cupcake batter. Don't over-mix!
• Pour batter in cupcake liners and bake at 350 degrees for 20 minutes or until an inserted toothpick in the center comes out clean. 
• Allow the cupcakes to cool down and then decorate with buttercream. Enjoy!

Notes

• Read all my tips above.
• Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition

Calories: 530kcal, Carbohydrates: 82g, Protein: 3g, Fat: 20g, Saturated Fat: 7g, Cholesterol: 22mg, Sodium: 260mg, Potassium: 104mg, Sugar: 65g, Vitamin A: 260IU, Calcium: 42mg, Iron: 0.9mg

Course: Dessert

Cuisine: American

Calories: 530

Author: Abeer Rizvi

Until next time, tata my lovelies!