Wedding Cake Cupcakes

Products Used
Wedding Cake Cupcakes


Wedding Cake Cupcakes

  • 1 2/3 cups all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream, room temperature
  • 3/4 cup buttermilk, room temperature
  • 2 egg whites, room temperature
  • 1 tablespoon clear vanilla extract
  • 1/2 teaspoon almond extract

Whipped Buttercream

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350ºF. Prepare a cupcake tin with liners and light coat of nonstick cooking spray.
  2. Whisk together flour, baking powder, baking soda, and granulated sugar. Set aside.
  3. Whisk together oil, sour cream, buttermilk, egg whites, and extracts. Gently fold in dry ingredients until batter forms.
  4. Scoop 1/4 cup of batter per cupcake into prepared baking tin. Bake for 20-22 minutes until a toothpick inserted comes out clean.
  5. Let cool completely before frosting.
  6. To make buttercream, use an electric mixer to whisk together vegetable shortening and butter until smooth.
  7. Add 1 cup of powdered sugar, extracts, and a tablespoon of milk. Whisk at a high speed until smooth.
  8. Continue adding alternating additions of powdered sugar and milk, whisking at a high speed and scraping down sides of bowl as needed.
  9. If needed, continue adding milk one tablespoon at a time until desired consistency is reached.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashton Swank @keatseats.

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