This Wedding Cupcake Buttercream recipe has been featured in an extensive how-to post on The Recipe Girl blog: How to Make Wedding Cupcakes.

wedding cupcakes with white buttercream and pink pearls on a white cake platter

This Wedding Cupcake Buttercream recipe was first featured here on RecipeGirl many years ago when I baked cupcakes for my son’s kindergarten teacher’s wedding.  She wanted cupcakes and had heard that I might be able to do them for her.  I worked for a catering company in college, but this was a little outside my comfort zone and expertise!  She loved my blog, and she begged me to help.  How could I resist?

I ended up taking on the project, and it was so much fun.  Her wedding wasn’t terribly big, but I was tasked with making about 125 cupcakes. My kitchen was covered in cupcakes! It was a lot of work, but it was terribly satisfying to know that I was helping out this sweet teacher.

The wedding cupcakes were a huge hit at her wedding, and everyone specifically noted how much they loved the frosting.  This is the frosting recipe!  It’s so delicious, and it’s now a big-time favorite for a lot of people.

wedding cupcakes with white frosting displayed on a white cake platter

If you have questions about this icing and wedding cupcakes… it may be helpful to read through the comments/questions/answers below the recipe- many of your questions may be answered there!  Also visit this post:  How to Make Wedding Cupcakes for all of the details on when to make the cupcakes and how to store and transport them to the wedding.

This Wedding Cupcake Buttercream is my go-to recipe for icing basic cupcakes and wedding cake. Every time I share the recipe on Facebook, I hear from other people who say it’s their go-to recipe too. It turns out perfect every time. It’s so easy to make, and it works through a piping bag well.  The recipe will frost 12 cupcakes with a generous swirl.  Double, triple, or quadruple the recipe to frost more cupcakes!

Note that this recipe also works wonderfully for layer cakes.  It spreads on smoothly, and you can pipe on decorations too.  I use it for everything.  It has been my go-to frosting recipe for so many years!

overhead shot of white frosted cupcakes on a white cake platter

A simple swirl on cupcakes creates a beautiful dessert for weddings with little candy pearls sprinkled on top.

This Wedding Cupcake Buttercream is a very popular buttercream recipe- made by thousands who sing this recipe’s praises.  I have used this very recipe for all of my cupcakes for so many years now.  It’s a keeper recipe!

It does work beautifully for weddings, but it’s not limited to just weddings!  This buttercream is a nice one to use for all sorts of occasions.  I call it Wedding Cupcake Buttercream because of my original story in using for the first time for the wedding.

wedding cupcakes in assorted colors on a baking sheet

There are a few questions that people tend to ask related to this recipe, so I’ll go ahead and address them here.

Do you use salted or unsalted butter?

I like to use salted butter for just about everything, but I definitely use salted butter for this recipe.  The salt will tend to cut down on the sweetness a bit.  That’s a good thing!

How far in advance should I frost the cupcakes?  And should I refrigerate them?

When I make these, I like to frost them the same day if at all possible.  If you’d like to frost them the night before, that’s ok too.  After adding the frosting, I like to put them in cupcake boxes and refrigerate them until they are ready to serve (overnight is fine).  Once you put them out on display, they will defrost nicely and taste just as good as if you’ve made them the same day.

What should I do with leftover Wedding Cupcakes?

Keep leftover cupcakes in a covered container in your refrigerator for a few days.  I’ve also frozen them in a covered container and they thaw nicely and taste pretty good that way too!

If you’re looking for more frosting recipes you might also enjoy my Creamy Peanut Butter Frosting or Cookies and Cream Frosting. My Chocolate Buttercream Frosting is another favorite for topping wedding cupcakes. Swiss Meringue Buttercream is a beauty as well.

wedding cupcakes with white buttercream and pink pearls on a white cake platter
4.75 from 52 votes

Wedding Cupcake Buttercream

This is my go-to frosting recipe for all cakes and cupcakes.  It turns out perfect every time!
Prep: 10 minutes
Servings: 12 servings
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients

  • 3 cups powdered sugar
  • 1 cup (2 sticks) butter, at room temperature
  • 1 teaspoon vanilla extract (use clear extract, if you really want it white)
  • 1 to 2 tablespoons heavy or regular whipping cream

Instructions 

  • In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
  • Add vanilla and 1 tablespoon of cream and continue to beat on medium speed for 1 minute more.  Add more cream if needed for desired spreading/piping consistency.  
  • Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

Notes

  • *This recipe doubles or triples well.
  • *There is no need to sift the powdered sugar, unless you're worried that your sugar is quite lumpy.
  • *Do not try to replace the butter with margarine or shortening- it won't work out well.
  • *Add in color, if desired. I like to use colored gel paste instead of liquid food coloring- then you're not messing with adding additional liquid to the perfect consistency of the frosting. Gel paste is sold at craft stores and baking supply shops.
For the cupcakes in the photograph above, I used a 1G Tip by Bakery Crafts to pipe the frosting. The Wilton 1M tip works perfectly for these too.

Nutrition

Calories: 257kcal, Carbohydrates: 30g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 42mg, Sodium: 136mg, Potassium: 4mg, Sugar: 29g, Vitamin A: 490IU, Calcium: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!
4.75 from 52 votes (10 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




554 Comments

  1. Cynthia L Glover says:

    5 stars
    Just one question, “Who has left over cupcakes or cake?” We never have leftover cake of any kind in my world. LOL. Love the recipe it is whipping up in the mixer right now.

  2. Rebecca Bates says:

    I found your cupcake recipe in early 2017 when I needed a recipe for my daughter’s bridal shower.  The cupcakes were a HUGE success; so much so, I’ve made them for a baby shower, my nephew’s wedding, my son’s Army send-off party, birthdays, and other special events.  I will never use another recipe (not sure my family would let me, lol).  It’s truly amazing!  Love the chocolate one, too!  Both are super moist!

    1. Lori Lange says:

      Great to hear!!

  3. beverly adell JOHNSON says:

    i made these for a special occasion and all the family loved them;also made a cake too for my daughter and son in law for their anniversary;

  4. Ashley says:

    5 stars
    We love your recipe!! Would I need to make any changes if I’m using this icing for a sheet cake? 

    1. Lori Lange says:

      I don’t think so!

  5. Kristen says:

    5 stars
    Could I make the icing 48 hours before I plan on piping it? Would refrigerate it until then and then bring it to room temp the day I frost them.

    1. Lori Lange says:

      I haven’t tried doing that, so I’m not sure!

  6. Natalie says:

    Hi!! Making this for my sons birthday this weekend.  Would doubling be enough for a half sheet cake?

    1. Lori Lange says:

      It should be!

  7. Rhonda Shortz says:

    I have half & half, do you think it would be okay to substitute for the heavy cream? I can’t rate it yet because I haven’t tried it.

    1. Lori Lange says:

      yes!

  8. Peg says:

    Hello… do you think this frosting will holdup outside in the heat of july?

    1. Lori Lange says:

      I guess it depends where you live and what the venue is like. I live in Arizona, so it wouldn’t work here at all. I always recommend refrigerating them as long as possible before displaying. The frosting is made out of butter, so you can expect it to soften up rather quickly in warm weather. If it’s too hot, I’d be a little worried.

  9. Melissa says:

    5 stars
    Wow, I tried your Wedding cupcakes & Buttercream frosting yesterday for the first time.  I am not a baker nor a cake decorator but these turned out amazing!  The cupcakes are so moist and yummy and the frosting was easy to work with even for a beginner like me.  Highly recommend this recipe!  Thank you so much!  

  10. Chaz says:

    5 stars
    Where did you find those cupcake liners? So gorgeous

    1. Lori Lange says:

      Gosh, I have no idea. Maybe Michael’s craft store?