White Wedding Cupcakes Recipe
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.
Servings: 12 Cupcakes
Calories: 530kcal
Ingredients
- 1 ⅔ cups All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 cup Granulated sugar
- ½ cup Butter Unsalted, Melted
- ¼ cup Vanilla yogurt or sour cream
- ¾ cup Buttermilk
- 1 tablespoon Vanilla extract Clear
- ¼ teaspoon 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 F 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