Wedding Cake Cupcakes Almond Frosting (Printer-Friendly)
Almond-scented cupcakes with creamy buttercream, ideal for weddings and festive occasions. Easy to prepare at home.
# What You'll Need:
→ Cupcakes
01 -
250 g all-purpose flour, sifted
02 -
10 g baking powder
03 -
3 g fine salt
04 -
200 g granulated sugar
05 -
120 ml neutral vegetable oil
06 -
4 large egg whites, at room temperature
07 -
2.5 ml pure almond extract
08 -
5 ml pure vanilla extract
09 -
240 ml buttermilk, at room temperature
→ Buttercream Frosting
10 -
225 g unsalted butter, softened
11 -
400 g powdered sugar, sifted
12 -
30 ml heavy cream
13 -
2.5 ml pure almond extract
14 -
5 ml pure vanilla extract
# Steps to Follow:
01 -
Preheat oven to 175°C. Line two 12-cup muffin tins with cupcake liners.
02 -
Whisk together sifted flour, baking powder, and salt in a medium bowl and set aside.
03 -
In a large bowl, blend granulated sugar and oil using an electric mixer until evenly combined.
04 -
Add the egg whites to the sugar mixture in four portions, mixing well after each addition. Mix in the almond and vanilla extracts until incorporated.
05 -
Add half of the flour mixture to the wet ingredients and mix until combined. Add half of the buttermilk and mix. Repeat this process with the remaining flour mixture and buttermilk, mixing until the batter is smooth. Scrape down the bowl as needed.
06 -
Portion 3 tablespoons of batter into each cupcake liner. Use a spring-loaded scoop for precision. Do not overfill.
07 -
Bake cupcakes for 15–20 minutes or until a toothpick inserted in the center comes out clean. Remove trays from oven and cool in pan for 5 minutes.
08 -
Gently transfer cupcakes to a wire rack and allow to cool completely before frosting.
09 -
In a large bowl, whip softened butter with an electric mixer until smooth. Gradually incorporate sifted powdered sugar, mixing until thick and combined.
10 -
Add heavy cream, almond extract, and vanilla extract to the thickened butter mixture. Beat on medium-high for 3 minutes or until frosting is light and fluffy.
11 -
Spread or pipe buttercream onto cooled cupcakes as desired. Optionally, garnish with white chocolate curls or sprinkles.
# Extra Suggestions:
01 -
Sifting flour and powdered sugar ensures a delicate texture in both cake and frosting.
02 -
Bring eggs and buttermilk to room temperature to improve batter emulsion and volume.
03 -
Cupcakes keep at room temperature for up to 3 days or can be refrigerated for 1 week.