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Elegant wedding cupcakes with vanilla frosting displayed on a white cake stand at a wedding dessert table

Beautiful Wedding Cupcakes for Modern Dessert Tables - Elegant, Simple, and Crowd-Pleasing

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Western Baking
Servings 12 Cupcakes

Ingredients
  

  • For the cupcakes: 1 2/3 cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) whole milk, room temperature
  • 1/4 cup (60ml) sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • For the vanilla bean buttercream: 1 cup (230g) unsalted butter, room temperature
  • 3–3 1/2 cups (360–420g) powdered sugar, sifted
  • 1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)
  • 2–3 tablespoons heavy cream or whole milk
  • Pinch of fine sea salt
  • For decorating (optional): Edible gold leaf or gold luster dust
  • Mini sugar pearls or sprinkles in the wedding palette
  • Fresh, pesticide-free edible flowers (like roses, pansies, violas)
  • Macarons or chocolate shards for height
  • High-quality cupcake liners (white, gold, or metallic for a clean look)
  • Equipment: 12-cup muffin tin and liners
  • Electric hand mixer or stand mixer
  • Piping bags and a large piping tip (1M or 2D for classic rosettes)
  • Cooling rack and offset spatula

Instructions
 

  • Prep the oven and pan: Preheat to 350°F (175°C). Line a 12-cup muffin tin with high-quality liners. Set aside.
  • Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • Combine wet ingredients: In a separate bowl, whisk melted butter, eggs, milk, sour cream, and vanilla until smooth.
  • Make the batter: Pour wet ingredients into dry and whisk gently until just combined. Do not overmix. The batter should be smooth but not runny.
  • Fill the liners: Divide the batter evenly among cups, filling about two-thirds full for level tops.
  • Bake: Bake 16–19 minutes, or until the centers spring back and a toothpick comes out clean or with a few moist crumbs.
  • Cool completely: Let cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool fully before frosting.
  • Make the buttercream: In a mixer bowl, beat butter on medium-high for 2 minutes until pale and fluffy. Add powdered sugar 1 cup at a time on low, then beat on medium until smooth. Mix in vanilla bean paste, salt, and 2 tablespoons cream. Add more cream if needed for a creamy, pipeable texture.
  • Frost: Fit a piping bag with a large star tip. Fill with buttercream and pipe tall swirls or rosettes. Smooth with an offset spatula if you prefer a modern flat-top look.
  • Decorate: Finish with pearls, a touch of gold leaf, or a single edible flower petal for an elegant, modern style.