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

wedding cupcakes with white buttercream and pink pearls on a white cake platter

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.

wedding cupcakes with white frosting displayed on a white cake platter

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!

overhead shot of white frosted cupcakes on a white cake platter

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.

wedding cupcakes in assorted colors on a baking sheet

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!

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 cupcakes with white buttercream and pink pearls on a white cake platter
4.76 from 53 votes

Wedding Cupcake Buttercream

This is my go-to frosting recipe for all cakes and cupcakes.  It turns out perfect every time!
Prep: 10 minutes
Servings: 12 servings
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Ingredients

  • 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

Instructions 

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

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

Calories: 257kcal, Carbohydrates: 30g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 42mg, Sodium: 136mg, Potassium: 4mg, Sugar: 29g, Vitamin A: 490IU, Calcium: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.76 from 53 votes (10 ratings without comment)

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556 Comments

  1. Marilyn says:

    Once you make the buttercream frosting does it have to be used right away or can I use some the next day as well?

    1. Lori Lange says:

      You can refrigerate it (covered) and then let it come to room temperature again the next day to use.

  2. shannon says:

    I made these wedding cup cakes with the buttercream frosting, for a baby shower and they were to die for, everyone love them, there none left had to make more the next day for family, thank you

    1. Lori Lange says:

      You’re welcome! Glad they turned out for ya!

  3. Lisa says:

    About how long should I expect to spend icing 250 cupcakes?

    1. Lori Lange says:

      That’s tough to say. I’d definitely recommend making one batch, making note of the timing and then estimate from there.

  4. Melinda says:

    I can’t wait to try this recipe! One quick question, though: If I wanted to make the frosting ahead of time, would it keep in an airtight container? Should I refrigerate it? If you’ve already answered this on another post, I’m sorry! I can’t find it! 🙂

    1. Lori Lange says:

      I have not tried to make it ahead of time, but if I were to experiment…I’d put it in an airtight container but then place a piece of plastic wrap right up against the frosting in the container. Keep it refrigerated, but then bring to room temp before icing. Please test it out to make sure this method works before your big day!

  5. Amanda says:

    All time favorite frosting! Best cupcakes. I have used them for so many things so far since making them two weeks ago. And they make awesome baby cupcakes! I recommend this blog to everyone now!

    1. Lori Lange says:

      Thanks!

  6. Tonya says:

    Made this buttercream over the weekend and everyone loved it. I doubled the recipe and had a big spoonful left over and ate it by itself LOL

  7. Grace says:

    How much frosting will I need to make to frost 2oo cupcakes?

    1. Lori Lange says:

      This recipe will frost 12 cupcakes if you’re using a piping bag and want to do the swirl as shown.

  8. Deborah says:

    I love the look of the cupcakes. I am doing my sisters’ wedding cake and cupcakes and am going by your instructions. I’m wanting to use Dulce De Leche frosting. My recipe called for 1 can of vanilla frosting, 1 can of Dulce De Leche and adding powdered sugar for thickness. However, it is still a bit too creamy and won’t hold up very well after piping in the tip you recommended. Got any suggestions to make it a bit more stiff without making it over the top sweet with extra powdered sugar?

    1. Lori Lange says:

      Hi Deborah, some frostings just aren’t good for piping- sounds like that’s probably one that doesn’t have a good consistency for that. I’m not sure how to turn it into the right consistency- I’d probably look around for another recipe that is better for piping.

  9. Jenny Craft says:

    I made the wedding cake cupcake recipe and the buttercream icing.
    Both turned out PERFECT! Thank you so much. I had been looking for a recipe to mimmic wedding cake and this worked out great.
    I used all almond extract and added another tablespoon of extract to both the cake and icing. 🙂 Thanks much!

  10. Lala says:

    May I know what brand of powdered sugar you use for making the frosting. I wonder why my buttercream taste “soapy” or there’s a certain taste I didn’t like. I used Land O Lake butter and a bag of powdered sugar from our grocery.

    1. Lori Lange says:

      Hi Lala- I don’t think I use anything special. Usually just the store brand. Maybe you just don’t care for it?