Light and Fluffy Wedding Cake Cupcakes
Servings 12
These are the lightest, fluffiest wedding cake cupcakes. Flavored with vanilla and almond and topped with a whipped vanilla buttercream. Make them for a wedding, bridal shower, engagement party, or any other time of year! No need for weddings to have wedding cake.
Equipment
- 12-cup cupcake pan
Ingredients
Cupcake Batter
- 1⅓ cup cake flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup unsalted butter, softened
- ¾ cup + 1 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 large egg whites, at room temperature
- ¾ cup buttermilk, shaken and and lightly warmed
- 3 tbsp whole milk
Whipped Vanilla Buttercream
- ½ cup unsalted butter, softened
- 2 cups confectioners (powdered) sugar
- ½ tsp vanilla extract
- 3 tbsp heavy whipping cream
- pinch of salt
Instructions
- Preheat your oven to 350°F/180°C and line a cupcake pan with liners.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and sea salt. Set this aside for now. In a separate, microwaveable cup or bowl, whisk the buttermilk and whole milk and heat for 15 seconds until very slightly warmed. Set this aside as well.
- In an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy. Pause to scrape down the sides of the bowl if needed. Then, add the egg whites, vanilla extract, and almond, and continue beating on medium speed for 1 minute until smooth and creamy.
- Turn the mixer to low speed and add half of the flour mixture, then all of the milk mixture and beat until mostly blended. Add the remaining flour, turn off the mixer, and use a flexible spatula to fold in the remaining flour until just combined.
- Divide the batter between the cupcake tins, filling until ⅔ full. You may have a bit of remaining batter leftover. Make a 13th cupcake with it if you want!
- Bake for 18-20 minutes, or until cupcakes are just set. Test by gently touching the tops, which will spring back once done. Try to avoid over-baking!Let the cupcakes cool for 10 minutes in the pan before transferring to wire racks to cool completely.
- To make the frosting, add all of the ingredients into the bowl of an electric mixer fitted with the paddle attachment. Begin beating on medium-low speed to combine everything and then turn it up to medium-high speed. Whip the frosting for around 4 minutes, or until it is very light and fluffy. Scrape down the sides of the bowl throughout if needed.
- Use a piping tip or knife to frost the cooled cupcakes. Enjoy!
Serving: 1g
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