Wedding Cake with Cupcakes

5 from 5 votes

Create a stunning and delicious wedding cake with cupcakes, perfect for any celebration. This recipe features moist and fluffy vanilla cupcakes topped with a rich buttercream frosting. Arrange them in a tiered display for a show-stopping centerpiece.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American, European, Italian, Mediterranean

Keyword: buttercream frosting, celebration cake, easy wedding dessert, vanilla cupcakes, wedding cupcakes

Servings: cupcakes

Calories: 300kcal

Author: Ania Cooking Recipes

Ingredients

For the Cupcakes

1 ½ cups sugar
1 cup unsalted butter
4 eggs large
1 cup whole milk
2 tsp vanilla extract
1 tbsp baking powder
1 tsp salt
2 ½ cups all-purpose flour

For the Frosting

1 cup unsalted butter
4 cups powdered sugar
2 tsp vanilla extract
2-4 tbsp heavy cream
fresh berries, chocolate ganache, edible flowers Optional Fillings/Toppings

Instructions

I love brightly colored cupcake tins, that’s what I’m going to bake these in. I need the oven temperature to be 350 °F (175 °C). Now I take a bowl and beat the 250 g butter and 300 g sugar in it. I want this mixture to become light, like a cloud. Now I’ll add the 4 eggs one by one. Then it’s time for the fragrant vanilla extract.
I put this bowl aside for now and take another one. I’ll mix the 400 g of flour, 15 g of baking powder, 200 ml of milk, and 3 g of salt in it. I recommend adding everything gradually, but it’s even better to alternate with milk so that you don’t get hard lumps of ingredients.
Now I put the batter in my brightly colored tins. You need to fill a little more than half, because if you add more batter, it may fall out of the tins. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Then the cupcakes need to cool. I usually need 15 minutes, 5 in the molds and about 10 on a plate or rack.
Make the Frosting:
This requires a lot of persistence and time. After all, first, you need the 250 g of butter to become like cream – you need to beat it thoroughly. When I get such an airy mixture, I gradually add 400 g of powdered sugar and 10 g of vanilla extract.The 60 g of heavy cream helps me form the desired consistency. Therefore, do not rush and add until you get the desired result. You may need less.
Assemble the Cake with Cupcakes:
Frost the cupcakes using a piping bag with your preferred tip. Optionally, fill the cupcakes with fruit or ganache before frosting. Arrange the cupcakes in tiers or on a display that resembles a traditional cake. Decorate with edible flowers, fresh berries, or other themed embellishments.

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