Classic White Cake Wedding Cupcakes | These light and fluffy Classic White Cake Wedding Cupcakes are great for wedding receptions, bridal showers and baby showers but are also perfect for any occasion. While delicious with any flavor of frosting the best is a creamy white frosting! Look below to see what the secret is to making perfect light and fluffy Classic White Cake Wedding Cupcakes!

Switch it up!

Add some food color to the frosting, change up the tip and add a fun cupcake topper! Same great flavor but a whole different cupcake! GOOD NEWS! Now you can purchase the handmade (by me) cupcake wrappers and picks pictured below. Look below for more details.

• Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark dutch cocoa.
• Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
• Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
• Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
• Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.

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Classic White Cake Wedding Cupcakes

Yield: 30 Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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Ingredients

For the White Cake Cupcakes:

• 1 cup unsalted butter, softened
• 1 tablespoon clear vanilla extract
• 1 1/2 cup granulated sugar
• 3 cups all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1/2 cup vegetable oil
• 6 large egg whites

For the Bakery White Frosting:

• Bakery White Frosting

Instructions

For the White Cake Cupcakes:

Preheat oven to 350°. Line muffin cups with 30 liners. In a large mixing bowl beat butter until light and fluffy, add vanilla. Whip until combined; slowly add sugar and continue beating until combined. In a medium bowl whisk together the flour, baking powder, and salt. Alternate adding the flour mixture, heavy cream and oil to the butter mixture until just combined. Pour batter into a large mixing bowl. In a clean mixing bowl add the egg whites. Whisk on medium high until the egg whites reach a stiff peak. Fold egg whites into batter. Fill each lined muffin cup three fourths full (one ice cream scoop). Bake 17 minutes or until a toothpick inserted into the center comes out clean.

For the Bakery White Frosting:

Bakery White Frosting (link)

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