posted in Desserts

Wedding Cupcake Buttercream

This Wedding Cupcake Buttercream recipe has been featured in an extensive how-to post on The Recipe Girl blog: How to Make Wedding Cupcakes.

Watch the video showing you how to make Wedding Cupcake Buttercream, then scroll to the bottom of this post and print out the recipe to make it at home!

Tray full of Wedding Cupcakes with White Wedding Cupcake Buttercream

This Wedding Cupcake Buttercream recipe was first featured here on RecipeGirl many years ago when I baked cupcakes for my son’s kindergarten teacher’s wedding.  She wanted cupcakes and had heard that I might be able to do them for her.  I worked for a catering company in college, but this was a little outside my comfort zone and expertise!  She loved my blog, and she begged me to help.  How could I resist?

I ended up taking on the project, and it was so much fun.  Her wedding wasn’t terribly big, but I was tasked with making about 125 cupcakes. My kitchen was covered in cupcakes! It was a lot of work, but it was terribly satisfying to know that I was helping out this sweet teacher.

The wedding cupcakes were a huge hit at her wedding, and everyone specifically noted how much they loved the frosting.  This is the frosting recipe!  It’s so delicious, and it’s now a big-time favorite for a lot of people.

White Wedding Cupcake Buttercream frosted Wedding Cupcakes

If you have questions about this icing and wedding cupcakes… it may be helpful to read through the comments/questions/answers below the recipe- many of your questions may be answered there!  Also visit this post:  How to Make Wedding Cupcakes for all of the details on when to make the cupcakes and how to store and transport them to the wedding.

This Wedding Cupcake Buttercream is my go-to recipe for icing basic cupcakes and wedding cake. Every time I share the recipe on Facebook, I hear from other people who say it’s their go-to recipe too. It turns out perfect every time. It’s so easy to make, and it works through a piping bag well.  The recipe will frost 12 cupcakes with a generous swirl.  Double, triple, or quadruple the recipe to frost more cupcakes!

Note that this recipe also works wonderfully for layer cakes.  It spreads on smoothly, and you can pipe on decorations too.  I use it for everything.  It has been my go-to frosting recipe for so many years!

tray full of wedding cupcakes with wedding cupcake buttercream

A simple swirl on cupcakes creates a beautiful dessert for weddings with little candy pearls sprinkled on top.

This Wedding Cupcake Buttercream is a very popular buttercream recipe- made by thousands who sing this recipe’s praises.  I have used this very recipe for all of my cupcakes for so many years now.  It’s a keeper recipe!

It does work beautifully for weddings, but it’s not limited to just weddings!  This buttercream is a nice one to use for all sorts of occasions.  I call it Wedding Cupcake Buttercream because of my original story in using for the first time for the wedding.

Pretty Wedding Cupcakes with White Wedding Cupcake Buttercream

There are a few questions that people tend to ask related to this recipe, so I’ll go ahead and address them here.

Do you use salted or unsalted butter?

I like to use salted butter for just about everything, but I definitely use salted butter for this recipe.  The salt will tend to cut down on the sweetness a bit.  That’s a good thing!

How far in advance should I frost the cupcakes?  And should I refrigerate them?

When I make these, I like to frost them the same day if at all possible.  If you’d like to frost them the night before, that’s ok too.  After adding the frosting, I like to put them in cupcake boxes and refrigerate them until they are ready to serve (overnight is fine).  Once you put them out on display, they will defrost nicely and taste just as good as if you’ve made them the same day.

What should I do with leftover Wedding Cupcakes?

Keep leftover cupcakes in a covered container in your refrigerator for a few days.  I’ve also frozen them in a covered container and they thaw nicely and taste pretty good that way too!

Watch the short video showing you how to make this Wedding Cupcake Buttercream and how to frost the cupcakes!  Then scroll to the bottom and print out the recipe so you can make it at home.

If you’re looking for more frosting recipes you might also enjoy my Creamy Peanut Butter Frosting or Cookies and Cream Frosting. My Chocolate Buttercream Frosting is another favorite for topping wedding cupcakes. Swiss Meringue Buttercream is a beauty as well.

Wedding Cupcake Buttercream

Course: Dessert
Cuisine: American
Keyword: buttercream, frosting, wedding
Prep Time: 10 minutes
Servings: 12 servings
Calories: 257 kcal

This is my go-to frosting recipe for all cakes and cupcakes.  It turns out perfect every time!



  • 3 cups powdered sugar
  • 1 cup (2 sticks) butter, at room temperature
  • 1 teaspoon vanilla extract (use clear extract, if you really want it white)
  • 1 to 2 tablespoons heavy or regular whipping cream


  1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
  2. Add vanilla and 1 tablespoon of cream and continue to beat on medium speed for 1 minute more.  Add more cream if needed for desired spreading/piping consistency.  

  3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

Recipe Video

Recipe Notes

  • *This recipe doubles or triples well.
  • *There is no need to sift the powdered sugar, unless you're worried that your sugar is quite lumpy.
  • *Do not try to replace the butter with margarine or shortening- it won't work out well.
  • *Add in color, if desired. I like to use colored gel paste instead of liquid food coloring- then you're not messing with adding additional liquid to the perfect consistency of the frosting. Gel paste is sold at craft stores and baking supply shops.

For the cupcakes in the photograph above, I used a 1G Tip by Bakery Crafts to pipe the frosting. The Wilton 1M tip works perfectly for these too.

Nutrition Facts
Wedding Cupcake Buttercream
Amount Per Serving
Calories 257 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Cholesterol 42mg 14%
Sodium 136mg 6%
Potassium 4mg 0%
Total Carbohydrates 30g 10%
Sugars 29g
Vitamin A 9.8%
Calcium 0.5%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.

Wedding Cupcake Buttercream recipe from #cakes #frosting #recipe #wedding #cupcakes


  1. postedAug 3, 2018 6:34 PM
    Rebecca Bates

    I found your cupcake recipe in early 2017 when I needed a recipe for my daughter’s bridal shower.  The cupcakes were a HUGE success; so much so, I’ve made them for a baby shower, my nephew’s wedding, my son’s Army send-off party, birthdays, and other special events.  I will never use another recipe (not sure my family would let me, lol).  It’s truly amazing!  Love the chocolate one, too!  Both are super moist!

    • postedAug 5, 2018 5:25 PM

      Great to hear!!

  2. postedJul 21, 2018 5:31 PM
    beverly adell JOHNSON

    i made these for a special occasion and all the family loved them;also made a cake too for my daughter and son in law for their anniversary;

  3. postedJul 14, 2018 7:11 AM

    We love your recipe!! Would I need to make any changes if I’m using this icing for a sheet cake? 

    • postedJul 14, 2018 10:39 AM

      I don’t think so!

  4. postedJul 11, 2018 7:09 PM

    Could I make the icing 48 hours before I plan on piping it? Would refrigerate it until then and then bring it to room temp the day I frost them.

    • postedJul 17, 2018 3:24 PM

      I haven’t tried doing that, so I’m not sure!

  5. postedJul 4, 2018 8:21 AM

    Hi!! Making this for my sons birthday this weekend.  Would doubling be enough for a half sheet cake?

    • postedJul 17, 2018 3:24 PM

      It should be!

  6. postedJul 1, 2018 11:19 AM
    Rhonda Shortz

    I have half & half, do you think it would be okay to substitute for the heavy cream? I can’t rate it yet because I haven’t tried it.

  7. postedJun 26, 2018 5:07 PM

    Hello… do you think this frosting will holdup outside in the heat of july?

    • postedJun 28, 2018 5:43 AM

      I guess it depends where you live and what the venue is like. I live in Arizona, so it wouldn’t work here at all. I always recommend refrigerating them as long as possible before displaying. The frosting is made out of butter, so you can expect it to soften up rather quickly in warm weather. If it’s too hot, I’d be a little worried.

  8. postedJun 21, 2018 11:30 AM

    Wow, I tried your Wedding cupcakes & Buttercream frosting yesterday for the first time.  I am not a baker nor a cake decorator but these turned out amazing!  The cupcakes are so moist and yummy and the frosting was easy to work with even for a beginner like me.  Highly recommend this recipe!  Thank you so much!  

  9. postedJun 16, 2018 4:59 AM

    Where did you find those cupcake liners? So gorgeous

    • postedJun 16, 2018 3:58 PM

      Gosh, I have no idea. Maybe Michael’s craft store?

  10. postedJun 15, 2018 8:05 PM

    Hi have try the method but some how it is still grainy. How to over come this ? Have beat long enough but yet still grainy

    • postedJun 16, 2018 3:59 PM

      I’m not sure how to troubleshoot that, sorry!

  11. postedJun 15, 2018 1:08 PM

    Is this a stiff consistency buttercream?

    • postedJun 16, 2018 3:59 PM

      Well, it pipes nicely so I guess so. I’d recommend trying it out to see if it works for your needs.

  12. postedJun 13, 2018 5:54 AM
    Susan Lee

    I live in the tropical country and I find most buttercream icing doesn’t hold well. What do u think I can do to keep the icing looking pretty?

    • postedJun 16, 2018 4:02 PM

      Keep it refrigerated until ready to serve!

  13. postedJun 11, 2018 9:22 PM
    audrey lisik

    lori, would you please email me the chocolate buttercream frosting recipe and also the peanut butter frosting..this recipe was delicious… Thank you

  14. postedMay 31, 2018 6:39 AM

    Hi Recipe girl can you cut this recipe in half with sucess do you think? I get so many complements when I make these cupcakes for Birthdays!

  15. postedMay 28, 2018 4:19 PM
    Kris McLean

    I always use 1/2 unsalted butter and 1/2 shortening so they don’t need to be refrigerated. I’ve found that using only butter makes the icing a little too ‘soft’.

  16. postedMay 28, 2018 11:28 AM

    Does the butter for the frosting have to be salted or unsalted or does it matter? 

    • postedJun 2, 2018 6:27 AM

      I prefer to use salted. The salt cuts the sweetness a bit.

  17. postedMay 20, 2018 1:23 PM

    How long will cupcakes be good for? Want to do some for wedding. How much in advance can they be made?

    • postedMay 21, 2018 4:19 PM

      I’d make them a night or two before and keep them well sealed. Then frost the day of… if the night before, then I’d def refrigerate in cake boxes.

  18. postedMay 20, 2018 11:29 AM

    Does this frosting need to have the powdered sugar sifted first?  I have always used the Wilton buttercream recipe and the first time I ever tried to decorate a cake with it, I did not sift the sugar and the frosting was too lumpy to go through my decorating tips.  Ever since, I have always needed to sift the powdered sugar.

    • postedMay 21, 2018 4:19 PM

      You can if you want. I usually at least run a whisk through the powdered sugar to make sure there are not any big lumps.

  19. postedMay 19, 2018 1:42 PM

    Will heavy cream work, or does it have to be whipping cream? Thanks!

    • postedMay 21, 2018 4:21 PM

      Should be fine.

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