That title should read… “How to Make Wedding Cupcakes when You’re Not Really a Professional Cupcake Baker!”
Since I’m always bringing treats to people, those people occasionally ask if they can hire me to make treats. Not really wishing to create a business of making and selling food, I typically decline- however, a very sweet, young teacher at my son’s school was getting married last weekend and asked if I would do the cupcakes for her wedding. (In case you’re not in on the latest, apparently cupcakes are a hip alternative to a fancy wedding cake nowadays). We met and discussed the project, and I found myself agreeing to make 96 cupcakes!
Here are the details:
The bride wanted white and chocolate cupcakes with buttercream frosting. I tested out some recipes and frosting patterns in the weeks prior to the wedding.
All Recipe Links for Cupcakes and Frosting are at the BOTTOM of this post.
The bride also wanted a combination of white, light blue and light yellow frosting. She chose two different frosting patterns and wanted some with pearls and some without.
Here are some of the pictures…
I used a 1G Tip by Bakery Crafts for this simple swirl. The chocolate cupcake recipe used was excellent. It was really easy to make and it stayed pretty flat on top, making it easier to pipe the frosting.
I used a 2D Wilton tip for this more funky pattern.
I loved the white cupcake… though I’m a little embarrassed to tell you about the recipe. It was a doctored-up cake mix recipe (gasp!!) I know that’s not very gourmet, and it’s completely atypical of how I usually bake, but I’m telling you that these cupcakes were GOOD!! And again, a really easy recipe to make- the tops stayed nice and flat & easy for frosting.
My kitchen and dining room were a sea of cupcakes for the better part of a day!
The bride requested that I make a dozen completely sugar-free cupcakes for a few guests who were not able to eat sugar.
This recipe for sugar free chocolate cupcakes with sugar free chocolate frosting uses a monk fruit alternative sweetener. They turn out pretty delicious!
The bride also asked that I make her a small cake for the top tier of her cupcake display. They wanted to be able to cut into a little wedding cake.
I made a 6-inch two layer cake. I used the same cake recipe as the cupcakes- same frosting recipe too. The tip used for the edging was the Wilton 2D. The bride placed flowers on top of the cake for additional decor.
Though it was a ton of work, it was a fun project to do. And I actually feel pretty good about how they turned out (having never, ever done fancy cupcakes before!) Now that I’m a “paid cupcake-baking professional,” I’m sure that it won’t be quite as difficult to do next time.
If you’re looking for the right supplies to make these cupcakes, here are my suggestions (these are affiliate links to Amazon):
- 12-cup muffin pan
- My suggestion for the cupcake liners is to visit a local baking supply shop where you live. They should carry a good, white liner that won’t have the cupcake turning out greasy.
- Edible sugar pearls
- large plastic disposable pastry bags for piping the frosting
- For icing the cupcakes, I recommend trying either the Wilton Open Star 1M tip or the Wilton Closed Star 2D. Both of these you can usually find at craft or baking supply stores. Or just order a whole decorator tip kit and try out different ones!
- These disposable cupcake boxes are great… because you can bake and decorate your cupcakes, then store them in the boxes and refrigerate them overnight!
Here are all of the recipes:
Chocolatey Cupcakes (not dipped in the ganache)
White Wedding Cupcakes
White Wedding Buttercream
White Wedding Cake
Sugar Free Chocolate Cupcakes
Sugar Free Chocolate Frosting
If you can have a little bit of sugar in the frosting, I prefer this chocolate frosting recipe
Ohhhh myyyyyy…. I have made so many cupcakes from so many recepies.. These wedding cupcakes with the buttercream are to die for. They are my favorite to make and eat. Thank you so much!!!
Can the cupcakes be frozen then iced when needed? I have to make a lot for a wedding and am hoping that I can bake throughout the week instead of doing it all in one day.
yes, just keep them well-wrapped in the freezer!
How did you keep the cupcakes from turning dark on the top?
I’m not sure… maybe bake them lower in the oven? I don’t think mine really got all that dark on top. But they’re covered with frosting, so does it matter?
How did you store them so the cupcake liner did not peel away from cupcake?
It all depends on the liner— some stick and some peel away. You just need to find the one that works for you! I always use a variety that I can pick up at my local bakery supply shop.
Presume I can swap out the vanilla extract for another provided it is clear/light in color??? Maybe coconut or lemon?? I also bake from scratch and usually write off anything that uses a box cake mix, but since this one is doctored AND you mentioned they bake up without overflowing the rim – I am going to give them a try.
Love the look of the Wilton 2D tip. I have a baby shower coming up, so may try these with a very light pastel color on the frosting.
Thanks for sharing
Hi Lori. What type of butter did you use for the icing? Or does it matter? I normally use Land O Lakes Lightly salted, but if that’s not best, please share with me.
Thanks!
I’ve used generic store butter and it’s been fine for my taste!
Thank you, I have to do cupcakes for my sisters wedding and your blog is so helpful (now I know it can be done)
Although I have to bake about 180 and then transport them from the south of England to the North in the car! Any tips!
I read down and it seems that getting cupcake boxes is the best solution but I’ll have to ice them the day before. Any further tips on the logistics of baking and transporting that many cakes would be much appreciated. Thanks.
I don’t know if I have any further tips… they are best if they can be refrigerated overnight before transporting if you can manage to make room! Make sure you keep them in a cool place in the car.
i only have heavy whipping cream on hand,can i still use it?
Yes, probably would be fine.
I have been given the task on creating wedding cupcakes as well, the theme colour is cadburys purple and I’m really stuck for decoration ideas and flavours, I’m only 13 so I can’t do anything fancy but I do want to do something that looks on the professional side, with maybe a little fondant decoration on the top. Could you give me ideas and what number tips i could use? If you could it would be a real help! 🙂
Hi Chloe, If you read through the post, the tips I used are included in the post. Hope that helps and good luck!
Over a year ago I volunteered to make cupcakes for a wedding reception. I had no idea what I was going to do, so I googled White Wedding Cupcakes and the first thing I found was this recipe. I read through it and it sounded good to me. We purchased the ingredients and started baking 120 cupcakes, white only. I tried one of them uniced and they were good., but I waited until I arrived to make and ice the cupcakes. I had no idea how the icing was going to turn out, this was a totally new recipe to me. The butter I had purchased was salted which was typical for home use, but not for icing for me. As my best friend and I were making this, she of course had to taste the icing. There was pure extacy on her face. She loaded up a cupcake and shoved it in my face, it was amazing. We went home and cleaned up to come back for the party. As soon as I walked in the door people started coming over and thanking me for the most amazing cupcakes they had EVER eaten. I was SHOCKED. I knew they were good, but I had never had anyone react this way to my cupcakes before. Since that time I have become the Cupcake Lady. When people ask me for my secret I send them directly to your website. I’ve printed out the recipe for those who need it and hand write your website on the paper. So last night my daughter and I made them again for a shower today, and they were just as wonderful. Thank you for sharing this recipe. You have added blessed us and added to our waistlines with these amazing cupcakes.