If you are looking for a truly unforgettable treat, these Moist White Cupcakes (Wedding Cake Style) – Almond-Vanilla with Whipped Cream Cheese Frosting are going to steal your heart. Imagine tender, melt-in-your-mouth cupcakes with that delicate Southern wedding cake charm, infused with a hint of almond and warm vanilla notes. Topped with a cloud-like whipped cream cheese frosting that perfectly balances richness and fluffiness, these cupcakes are the ultimate handheld delight that bring a little bit of celebration to every bite. Whether for a special occasion or just because, they offer such an elegant, classic flavor everyone will adore!
Ingredients You’ll Need
To craft these heavenly cupcakes, you only need a handful of simple, classic ingredients that each play a vital role in creating the perfect crumb, flavor, and frosting texture. Don’t be deceived by the simplicity; every item adds something essential to making these cupcakes shine!
- All-purpose flour: The foundation that provides structure and tenderness to the cupcakes.
- Baking powder: A gentle leavening agent to help the cupcakes rise beautifully.
- Salt: Enhances the sweet flavors and balances the profile.
- Butter (room temperature): Adds richness and moisture, ensuring a soft crumb.
- Sugar: Sweetens the cupcakes and aids in creating a light texture when creamed with butter.
- Sour cream (full fat): Brings moistness and a slight tang for depth in flavor.
- Almond extract: The signature flavor note that lends the cupcakes their delicate wedding cake charm.
- Vanilla (butternut or clear): Provides warmth and rounds out the flavor beautifully.
- Egg whites (room temperature): Lighten the batter and improve tenderness without heaviness.
- Milk: Adds moisture and helps blend the ingredients into a smooth batter.
- Cream cheese (for frosting): The heart of the whipped cream cheese frosting, giving it a tangy creaminess.
- Heavy whipping cream: Whipped to fluffy perfection for that signature frosting lift.
- Confectioner’s sugar: Sweetens and stabilizes the frosting.
- Instant pudding powder (white chocolate or vanilla): Adds body and that incredible fluffy texture to the frosting.
How to Make Moist White Cupcakes (Wedding Cake Style) – Almond-Vanilla with Whipped Cream Cheese Frosting
Step 1: Preheat and Prepare
Start by heating your oven to 350°F and lining your muffin tin with cupcake liners. This ensures the cupcakes bake evenly and are easy to remove once cooled.
Step 2: Combine Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt in a bowl. This mixes the leavening elements evenly throughout the flour, which helps your cupcakes rise uniformly and taste balanced.
Step 3: Cream Butter and Sugar
Using a paddle attachment, beat the butter and sugar until the mixture is light and fluffy—this usually takes about 4 minutes. The creaming process incorporates air, which is crucial for that soft and tender cupcake texture.
Step 4: Add Sour Cream and Flavorings
Blend in the sour cream, almond extract, and vanilla. These ingredients add moisture, depth, and that signature almond-vanilla aroma that makes these cupcakes feel like a wedding celebration in every bite.
Step 5: Incorporate Egg Whites
Beat in the egg whites on medium speed, scraping the bowl often to ensure everything mixes smoothly. Egg whites keep the batter light and airy without making the cupcakes heavy.
Step 6: Alternate Adding Dry Ingredients and Milk
Add the flour mixture to the wet ingredients in three parts, alternating with milk. Mix gently on low speed to avoid overworking the batter—this keeps your Moist White Cupcakes (Wedding Cake Style) – Almond-Vanilla with Whipped Cream Cheese Frosting tender and soft.
Step 7: Bake to Perfection
Fill cupcake liners about two thirds full with batter and bake for around 20 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs. Overbaking dries out the cupcakes, so check carefully!
Step 8: Make the Whipped Cream Cheese Frosting
Beat the cream cheese and confectioner’s sugar until fluffy, then add whipping cream, instant pudding powder, and almond extract. Continue beating until stiff peaks form, creating a light yet creamy frosting that’s pure bliss on every cupcake.
How to Serve Moist White Cupcakes (Wedding Cake Style) – Almond-Vanilla with Whipped Cream Cheese Frosting
Garnishes
For a polished look, consider topping your frosted cupcakes with slivered almonds, edible pearl sprinkles, or a light dusting of powdered sugar. These subtle touches add texture and visual appeal without masking the delicate almond-vanilla flavor.
Side Dishes
Pair these cupcakes with a cup of freshly brewed tea or light coffee to complement their sweetness. Fresh berries or a small bowl of mixed fruit can also add a refreshing contrast to the creamy frosting.
Creative Ways to Present
Arrange your cupcakes on tiered cake stands for an elegant display perfect for showers or birthdays. You can also wrap each cupcake in delicate parchment paper or decorate cupcake wrappers with lace or ribbons for a charming, personal touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the cupcakes stored in an airtight container at room temperature for up to two days. Once frosted with whipped cream cheese frosting, it’s best to refrigerate them to maintain freshness and prevent spoilage.
Freezing
You can freeze the cupcakes unfrosted for up to three months. Layer them in a freezer container with waxed paper in between to prevent sticking. Frost cupcakes only after thawing for best results.
Reheating
To enjoy cupcakes fresh from the freezer, allow them to thaw overnight in the refrigerator. They can be brought to room temperature before serving, but avoid microwaving to keep the crumb texture perfect.
FAQs
Can I use regular vanilla extract instead of vanilla butternut flavoring?
Absolutely! Regular clear vanilla extract works wonderfully and will still provide that lovely vanilla warmth in your Moist White Cupcakes (Wedding Cake Style) – Almond-Vanilla with Whipped Cream Cheese Frosting.
Is sour cream necessary in the cupcake batter?
Yes, sour cream adds moisture and a subtle tang that keeps the cupcakes tender and flavorful. Using full-fat sour cream is essential for the best texture and richness.
Can I substitute cream cheese with a lower-fat version?
It’s best not to use low-fat or fat-free cream cheese in the frosting because it won’t whip up as fluffy and can affect the taste and consistency of your frosting.
How do I prevent overmixing the batter?
Mix the batter on low speed just until the ingredients are combined. If necessary, finish folding by hand gently to keep the air bubbles intact for soft cupcakes.
What if I don’t have instant pudding mix for the frosting?
You can leave it out, but the pudding mix helps stabilize the whipped cream cheese frosting and gives it that delightful fluffy texture. For the best results, try to include it.
Final Thoughts
Making these Moist White Cupcakes (Wedding Cake Style) – Almond-Vanilla with Whipped Cream Cheese Frosting is like bringing a little piece of Southern charm right into your kitchen. The balance of fluffy crumb, subtle almond and vanilla flavors, and cloud-like frosting is pure magic. I wholeheartedly encourage you to try this recipe — whether it’s a party, special occasion, or just a day that needs a little sweetness. These cupcakes will become a cherished favorite, I promise!
PrintMoist White Cupcakes (Wedding Cake Style) – Almond-Vanilla with Whipped Cream Cheese Frosting
These dreamy white cupcakes are soft, moist, and delicately flavored with almond and vanilla, reminiscent of a slice of Southern wedding cake but served in individual handheld portions. Perfectly paired with a luscious whipped cream cheese frosting, they are an irresistible treat ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American – Southern
Ingredients
White Cupcakes
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup butter, room temperature
- 1 cup sugar
- ⅓ cup sour cream (do not use low fat)
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla-butternut flavoring or clear vanilla extract
- 3 egg whites, room temperature
- ½ cup milk
Whipped Cream Cheese Frosting
- 8 ounces cream cheese, room temperature (do not use low fat or fat free)
- 1 pint heavy whipping cream
- 1 ¼ cups confectioner’s sugar
- 1 tablespoon instant pudding powder (white chocolate or vanilla)
- 1 teaspoon almond extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line muffin cups with cupcake liners to ensure easy removal and an attractive presentation.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using the paddle attachment of your mixer, cream the room temperature butter and sugar together on medium speed for about 4 minutes or until the mixture is light and fluffy. This process is critical for adding air and achieving a tender cupcake texture.
- Add Wet Flavorings: Incorporate sour cream, almond extract, and vanilla-butternut flavoring into the creamed butter and sugar mixture. Mix until just combined to maintain the batter’s fluffiness.
- Incorporate Egg Whites: Add the egg whites to the batter and beat well on medium speed, scraping down the bowl frequently to ensure even mixing.
- Combine Flour Mixture and Milk: Add the flour mixture to the egg white mixture in three batches, alternating with the milk. Beat on low speed for about one minute, scraping down the bowl as needed to fully incorporate all ingredients without overmixing.
- Fill Cupcake Liners and Bake: Spoon the batter into the prepared liners, filling each about two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs clinging to it.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before applying frosting.
- Prepare Whipped Cream Cheese Frosting: Beat the cream cheese and confectioner’s sugar together until the mixture is fluffy. Add the heavy cream, instant pudding powder, and almond extract. Continue beating until the frosting thickens and stiff peaks form.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the whipped cream cheese frosting. Serve immediately or refrigerate until ready to serve.
Notes
- Storage: Cupcakes are best enjoyed fresh or frozen the same day. Store unfrosted cupcakes at room temperature for 1-2 days or refrigerate if frosted with cream cheese frosting.
- You can freeze unfrosted cupcakes in layers separated by waxed paper for up to three months. Do not frost before freezing to preserve texture and flavor.
- Tips: Ensure all ingredients are at room temperature before beginning for optimal mixing and texture.
- Cream butter and sugar for at least 3 to 4 minutes to incorporate enough air for fluffiness.
- Mix gently and avoid overmixing to prevent breaking air bubbles in the batter, which can make cupcakes dense.
- Watch baking time carefully; cupcakes are done when a toothpick inserted comes out clean or with a few moist crumbs.
- Use a scoop to fill liners evenly, about a scant ¼ cup batter per cupcake, for uniform size.