White On White Wedding Cupcakes Recipes

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WHITE WEDDING CUPCAKES RECIPE



White Wedding Cupcakes Recipe image

Easy white wedding cupcakes recipe from scratch with white buttercream frosting. These soft and moist white cupcakes are decorated to look like buttercream flowers, using decorating tips.

Provided by CakeWhiz

Categories     Dessert

Time 50m

Number Of Ingredients 11

1 2/3 cups All-purpose flour
1/2 tsp Baking powder
1/4 tsp Baking soda
1 cup Granulated sugar
1/2 cup Butter (Unsalted, Melted)
1/4 cup Vanilla yogurt (or sour cream)
3/4 cup Buttermilk
1 tbsp Vanilla extract (Clear )
1/4 tsp Almond extract (Optional)
2 Egg whites
4 cups White American buttercream frosting

Steps:

  • In a mixing bowl, whisk together flour, baking powder, baking soda. Keep aside.
  • In another mixing bowl, add sugar, melted butter, yogurt, milk, vanilla extract, almond extracts and mix until smooth.
  • Add the dry mixture into this wet mixture and mix until just combined. Don't over-mix! This batter will be thick.
  • In another mixing bowl, beat the egg whites for about 3 minutes until soft peaks form.
  • Fold this egg white mixture into the cupcake batter. Don't over-mix!
  • Pour batter in cupcake liners and bake at 350 degrees for 20 minutes or until an inserted toothpick in the center comes out clean.
  • Allow the cupcakes to cool down and then decorate with buttercream. Enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 82 g, Protein 3 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 22 mg, Sodium 260 mg, Sugar 65 g, ServingSize 1 serving

WHITE WEDDING CAKE CUPCAKES



White Wedding Cake Cupcakes image

This cupcake recipe is a very popular one. They come out perfect every time, and they are great for special occasions!

Provided by RecipeGirl.com

Categories     Dessert

Time 33m

Number Of Ingredients 9

One 15.25-ounce box white cake mix
1 cup all purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Steps:

  • Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
  • In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
  • Use an ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Nutrition Facts : ServingSize 1 cupcake (no frosting), Calories 100 kcal, Carbohydrate 18 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 143 mg, Sugar 10 g

WHITE-ON-WHITE WEDDING CUPCAKES



White-on-White Wedding Cupcakes image

Wow friends and family with beautiful cupcakes that get a jump start from cake mix and ready-to-spread frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ natural vanilla or white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (4 oz) white chocolate baking bar
1 container Betty Crocker™ Whipped fluffy white frosting
1 tablespoon powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes.
  • To make chocolate curls, pull a swivel-bladed vegetable peeler down the edge of white chocolate bar, using long, thin strokes. Frost cupcakes with frosting. Sprinkle each with about 2 teaspoons white chocolate curls, using toothpick to lift curls.
  • Lightly sprinkle powdered sugar through small strainer over cupcakes. Store loosely covered.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 19 g, TransFat 1 g

WHITE WEDDING CUPCAKES



White Wedding Cupcakes image

Tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.

Provided by Sally

Categories     Cupcakes

Time 3h

Number Of Ingredients 18

1 and 2/3 cups (197g) sifted all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, melted
1/4 cup (60g) yogurt or sour cream, at room temperature*
3/4 cup (180ml) buttermilk, at room temperature*
2 egg whites, room temperature
2 teaspoons pure vanilla extract
1 teaspoon almond extract
6 ounces (170g) white chocolate, melted and slightly cooled*
1 cup (230g) unsalted butter, softened to room temperature
2 cups (240g) confectioners' sugar
1/4 cup (60ml) heavy cream*
1 teaspoon pure vanilla extract
1/4 teaspoon salt
sprinkles, if desired

Steps:

  • Begin the recipe by melting the white chocolate for the frosting. I always melt pure chocolate by constantly stirring over low heat on the stove. If using a microwave, melt in 15 second increments - stirring after each until chocolate is melted and smooth. Set aside to cool.
  • Preheat oven to 350°F (177°C). Line a muffin pan with 12 cupcake liners. Set aside.
  • In a large bowl, mix flour, baking powder, baking soda, and salt together. Set aside. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar - the mixture will be gritty. Whisk in yogurt, milk, vanilla and almond extracts until combined. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick. Try very hard to avoid over mixing. Set aside.
  • Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment - beat the egg whites until until thick and foamy, about 3 minutes. See photo at the bottom of this post for a visual of the egg whites. Fold into cupcake batter. The batter will be smooth, velvety, and slightly thick. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
  • In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners' sugar until combined. Quickly stir the cooled white chocolate with a spoon so that it is smooth and pour into the creamed butter/sugar. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1-2 minutes until combined. I used a Wilton 1M swirl piping tip to pipe the frosting. You may use any piping tip or a knife. Decorate as you please with sprinkles, candies, etc.

WHITE WEDDING CAKE CUPCAKES RECIPE - (4.5/5)



White Wedding Cake Cupcakes Recipe - (4.5/5) image

Provided by scratch cook

Number Of Ingredients 9

1 box white cake mix (Betty Crocker, Duncan Hines, etc.)
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Steps:

  • Preheat oven to 325°F. Place cupcake liners in cupcake pans, you'll need approximately 36. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended. Fill cupcake liners about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

WEDDING CUPCAKES



Wedding Cupcakes image

Create awesome wedding cupcakes that will be the talk of the reception.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 26

Number Of Ingredients 19

1 large egg, plus 3 large egg yolks
1/2 cup sugar
1 1/2 teaspoon finely grated lemon zest
1/3 cup lemon juice (from 2 lemons)
1/8 teaspoon salt
1/4 cup firm butter, cut up
26 foil paper baking cups
1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 teaspoon vanilla
1 1/2 cup butter, softened
1 teaspoon kosher (coarse) salt
2 tablespoons milk
2 tablespoons lemon juice
4 teaspoons grated lemon peel
3 teaspoons vanilla
5 cups powdered sugar
Betty Crocker™ blue gel food color, if desired
Extra fine edible glitter or decorator sugar crystals, if desired

Steps:

  • In 2-quart saucepan, mix all filling ingredients except butter with whisk. Heat to simmer over medium heat, stirring constantly, until mixture thickens and coats back of wooden spoon, 4 to 5 minutes. Strain sauce through strainer into small bowl. Beat in butter with whisk. Press plastic wrap directly onto surface of lemon curd; refrigerate at least 3 hours but no longer than 1 week.
  • Heat oven to 350°F. Remove and discard paper liners from inside foil baking cups, place foil baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding vanilla to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon filling into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to the top.
  • In large bowl, beat frosting ingredients on high speed about 3 minutes or until smooth and well blended, adding more lemon juice by teaspoonfuls if needed to get smooth but stiff consistency. Tint frosting with gel food color paste.
  • Fit #1 round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon frosting into decorating bag; use round tip to generously pipe frosting in circular motion, leaving 1/4-inch border around cupcake. Sprinkle with edible glitter. Serve immediately or refrigerate until serving. If refrigerated, allow cupcakes to come to room temperature before serving, about 1 hour. Cover and refrigerate any remaining cupcakes.

Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 330 mg, Sugar 35 g, TransFat 1/2 g

WHITE-ON-WHITE WEDDING CUPCAKES



White-on-White Wedding Cupcakes image

Wow friends and family with beautiful cupcakes that get a jump start from cake mix and ready-to-spread frosting.

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker* SuperMoist* White Cake Mix
Water, vegetable oil and egg whites, called for on cake mix box
1 pkg (4 oz) white chocolate baking bar
1 tub Betty Crocker* Whipped Fluffy White Frosting
1 tbsp (15 mL) icing sugar

Steps:

  • Heat oven to 350ºF (325ºF for dark or nonstick pans). Make and cool cake mix as directed on box for 24 cupcakes, using water, oil and egg whites.
  • To make chocolate curls, pull a swivel-bladed vegetable peeler down the edge of white chocolate bar, using long, thin strokes. Frost cupcakes with frosting. Sprinkle each with about 2 teaspoons white chocolate curls, using toothpick to lift curls.
  • Lightly sprinkle icing sugar through small strainer over cupcakes. Store loosely covered.

Nutrition Facts : ServingSize 24 cupcakes

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