Here is a short video showing you how to make them (scroll to the bottom to print out the recipe down below):
This White Wedding Cake Cupcakes recipe has been featured in a post on The Recipe Girl blog, with more photographs and information on the decorator tips that were used and which icing recipe is best (Wedding Cupcake Buttercream): How to Make Wedding Cupcakes.
I’m not usually one to use a boxed cake mix and doctor it up. I’m much more accustomed to using entirely homemade recipes. But these turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.
As you can see from the photo, the cupcakes lay pretty flat on top and don’t rise into a mound like some cupcakes. This is a good thing, actually. You want those cupcakes to have a flat layer so there is a nice, flat base for piping frosting on top.
This recipe has been pinned more than one million times by RecipeGirl readers, and the recipe has been made by thousands and thousands of people.
I receive so many happy emails from brides who chose to use this recipe for their wedding. It’s that good!
This recipe can also be used to make wedding cake. I made cupcakes for the wedding- plus a mini cake for the bride and groom to take home and keep. I used the same Wedding Cupcake Buttercream for the cake too. It pipes beautifully!
I’ve made larger cakes by doubling the recipe, and I’ve made mini cakes– as pictured.
Look for edible pearls at a craft store like Michaels- or a baking supply shop. If you have additional questions, it might be helpful to read through the comments below the recipe– you might find the answers you are looking for 🙂
As with using any recipe for an important occasion, my best advice is to test this recipe out and see how you like it before you make it for the big day. Frost the cupcakes and everything! Then you’ll know if this recipe is for you.
Yield: 36 cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes