I made two versions of this cupcake – the plain, unfilled cupcake with buttercream, and the same cake with a whipped lemon filling. The plain cakes are for my mom, who LOVES wedding cake. The filled cakes are for me, because I like to fill cupcakes. =)
This cake actually uses a box mix as the base for the ingredient list – I wasn’t a big fan of that idea and I could really taste the “boxed cake taste” when they first came out of the oven, but I think the longer they sat, they better they got. My sister just told me that she had another one 3 days after I originally made them and she said it tasted even more like wedding cake…not sure why but it works!
I also wasn’t terribly happy with my frosting but only because I added the almond flavoring too late and it caused the frosting to separate a little, which is why it isn’t as smooth as it should be in the picture above. It wasn’t detrimental to the flavor, it just didn’t look as pretty.
The lemon filling I made was super easy and pretty good, although I think I prefer these cupcakes unfilled. I’ll definitely use this filling recipe again in different cakes.
Hope you enjoy!
Preheat oven to 325 degrees. Line cupcake tins with papers. In a large bowl, whisk together dry ingredients. Then add remaining ingredients and beat with a hand mixer for 2 minutes or until well blended. Use an ice cream scoop to fill prepared tins about 2/3 full. Bake 18-20 minutes or until toothpick comes out clean.
Buttercream Ingredients:
In a large bowl, with a hand 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 cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
Pipe onto cupcakes as desired and enjoy!
Recipe adapted from Recipe Girl
Try this recipe adding 1 cup granulated sugar to the cake batter…so much more like wedding cake!
since your adding so much to the mix, how many cupcakes would you say it makes? and did you add the almond extract in addition to the vanilla, or instead of? thanks!
I believe this made 32 or 36 cupcakes. And I added the almond in addition to the vanilla, just about 1/2 teaspoon.
I think I’m going to have cupckaes at my wedding next year. I love looking at all of your great ideas! Thank you!
@Megan A
megan- not sure when your wedding is- if it has already happened or not- we had cupcakes at my daughter’s wedding last july- she went with an ice cream kind of theme- the pastry chef created choc-mint chip; mini boston creme pies; orange dreamscicle; french vanilla with coffee flav icing and choco covered espresso beans on top and banana split cakes with strawberry icing and a pineapple filling: they all looked like sundaes or ice cream cones and were delicious.