Easy Wedding Cake Cupcakes with Vanilla Buttercream Frosting
These vanilla buttercream frosted cupcakes are simple to make and taste delicious. Plus, they're a great way to show your creative side without spending hours in the kitchen.
Equipment
- mixer
- mixing bowl
- 1 large piping bag with large round frosting tip
Ingredients
- 1 white cake mix
- 1/3 cup sour cream or powdered sour cream
- ¾ cup water
- 1/3 cup pure canola or coconut oil
- 3 large egg whites
- Cupcake liners
Frosting Ingredients
- 1 ½ cups salted butter, softened
- ½ tablespoon clear vanilla
- 1 teaspoon almond extract
- 1/3 cup vanilla Greek yogurt
- 3 tablespoons heavy whipping cream
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray or line a standard muffin tin.
- In a large mixing bowl filled with the cake mix, add in the water, oil, sour cream (or sour cream powder), and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
- Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Cupcake Instructions
- In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.
- Mix in the vanilla and almond extract and yogurt.
- Slowly mix in the powdered sugar, 1 cup at a time, a tablespoon of the heavy whipping cream in between each cup. Continue to mix for 1 minute or until creamy.
- Prepare piping bag and fill bag with frosting. Frost your cupcakes. Top one Wilton Rose Wafer.
Tried this recipe?Let us know how it was!