You’re planning a wedding celebration and want something sweet, personal, and utterly delightful? Look no further! These 27 wedding cupcake recipes are perfect for creating memorable moments, from elegant classics to fun, modern twists. Get ready to inspire your baking and make your special day even sweeter—let’s dive in!
Vanilla Rosewater Wedding Cupcakes
Baking these delicate cupcakes brings elegance to any celebration. They combine floral notes with classic vanilla for a sophisticated treat. Perfect for weddings or special occasions.
Ingredients
– 1 ½ cups all-purpose flour (sifted for lightness)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (or margarine)
– 2 large eggs, room temperature
– ¾ cup whole milk
– 1 tsp vanilla extract
– 1 tbsp rosewater (adjust for stronger floral note)
– 2 tsp baking powder
– ½ tsp salt
– 12-cup muffin tin with liners
Instructions
1. Preheat oven to 350°F (175°C).
2. Line a 12-cup muffin tin with paper liners.
3. Sift flour, baking powder, and salt into a medium bowl. Tip: Sifting prevents lumps for a smoother batter.
4. In a large bowl, cream softened butter and sugar with a mixer for 3 minutes until light and fluffy.
5. Beat in eggs one at a time, mixing fully after each addition.
6. Stir in vanilla extract and rosewater.
7. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until just combined; do not overmix. Tip: Overmixing can lead to dense cupcakes.
8. Divide batter evenly among the 12 liners, filling each ⅔ full.
9. Bake for 18-20 minutes until a toothpick inserted comes out clean. Tip: Rotate pan halfway for even baking.
10. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Heavenly soft with a subtle floral aroma, these cupcakes melt in your mouth. Serve them adorned with edible rose petals or a light buttercream frosting for an extra touch of romance.
Lemon Lavender Wedding Cupcakes
Baking these elegant cupcakes combines bright citrus with floral notes for a sophisticated treat. They’re perfect for celebrations or a special afternoon treat. The lavender adds a subtle fragrance that complements the lemon beautifully.
Ingredients
– 1 1/2 cups all-purpose flour (spooned and leveled)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened (room temperature for easy mixing)
– 2 large eggs
– 1/2 cup whole milk
– 2 tbsp fresh lemon juice
– 1 tbsp dried culinary lavender (crush lightly to release aroma)
– 1 tsp baking powder
– 1/2 tsp salt
– Zest of 1 lemon
Instructions
1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/2 tsp salt until well combined.
3. In a large bowl, cream 1/2 cup softened butter and 1 cup sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Add 2 eggs one at a time, beating well after each addition to incorporate air for a lighter texture.
5. Mix in 2 tbsp lemon juice and the zest of 1 lemon until just combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry mix to prevent overmixing.
7. Gently fold in 1 tbsp dried lavender until evenly distributed throughout the batter.
8. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full to allow for rising.
9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean with no wet batter.
10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Yield cupcakes that are moist and tender with a delicate crumb. The lemon provides a tangy zing, while the lavender offers a subtle, aromatic finish. Serve them adorned with a light buttercream or a simple dusting of powdered sugar for an elegant presentation.
Red Velvet Cream Cheese Wedding Cupcakes
A classic dessert with deep crimson color and tangy cream cheese frosting. These cupcakes are perfect for celebrations or whenever you crave something indulgent. They’re surprisingly simple to make at home with basic ingredients.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled)
– 1 cup granulated sugar
– 1 tsp baking soda
– 1 tsp cocoa powder
– ½ tsp salt
– 2 large eggs (room temperature)
– 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar)
– ½ cup vegetable oil (or any neutral oil)
– 1 tbsp red food coloring (gel-based for vibrant color)
– 1 tsp vanilla extract
– 1 tsp white vinegar
– 8 oz cream cheese (softened)
– ½ cup unsalted butter (softened)
– 4 cups powdered sugar (sifted)
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
2. Whisk together flour, sugar, baking soda, cocoa powder, and salt in a large bowl.
3. In another bowl, beat eggs, buttermilk, oil, food coloring, vanilla, and vinegar until smooth.
4. Pour wet ingredients into dry ingredients and mix just until combined; do not overmix.
5. Divide batter evenly among liners, filling each about ⅔ full.
6. Bake for 18-20 minutes until a toothpick inserted comes out clean.
7. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Beat softened cream cheese and butter together until creamy and lump-free.
9. Gradually add powdered sugar and vanilla, beating until smooth and fluffy.
10. Frost cooled cupcakes with a piping bag or spatula.
Velvety soft crumb pairs perfectly with the tangy cream cheese frosting. For a wedding-ready look, pipe swirls and top with edible pearls. These cupcakes stay moist for days if stored airtight.
Classic Almond Wedding Cupcakes
Baking these cupcakes brings elegance to any celebration. They’re moist, nutty, and perfect for special occasions. Follow these steps for flawless results every time.
Ingredients
– 1 cup all-purpose flour (sifted for lightness)
– 1/2 cup almond flour (for nutty flavor)
– 1/2 cup unsalted butter, softened (room temperature blends easier)
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup whole milk
– 1 tsp almond extract (pure extract for best flavor)
– 1 tsp baking powder
– 1/4 tsp salt
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in almond extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients; mix on low speed until just combined—do not overmix.
7. Divide batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Remove cupcakes from the oven and let cool in the pan for 5 minutes.
10. Transfer cupcakes to a wire rack to cool completely before frosting or serving.
Fragrant and tender, these cupcakes boast a delicate crumb with a rich almond essence. Serve them plain for a simple treat or top with buttercream frosting and sliced almonds for a wedding-ready presentation.
Chocolate Espresso Wedding Cupcakes
Just when you need a sophisticated dessert that delivers rich flavor without fuss, these chocolate espresso cupcakes rise to the occasion. They’re perfect for celebrations or any day that calls for something special.
Ingredients
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup unsweetened cocoa powder (natural, not Dutch-process)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup granulated sugar
– 1/2 cup vegetable oil (or any neutral oil)
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 1/2 cup strong brewed espresso, cooled (or instant espresso dissolved in water)
– 1/2 cup buttermilk, room temperature
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain.
3. In a large bowl, combine sugar and vegetable oil, mixing vigorously for 1 minute until fully incorporated.
4. Add eggs one at a time to the sugar mixture, beating well after each addition.
5. Stir in vanilla extract.
6. Pour in cooled espresso and buttermilk, mixing until just combined.
7. Gradually add dry ingredients to wet ingredients, folding gently with a spatula until batter is smooth and no dry streaks appear—do not overmix.
8. Divide batter evenly among prepared cupcake liners, filling each about 2/3 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove cupcakes from oven and let cool in the tin for 5 minutes.
11. Transfer cupcakes to a wire rack to cool completely before frosting.
Great for pairing with coffee or as a standalone treat, these cupcakes boast a moist, tender crumb and deep chocolate-espresso flavor that’s not overly sweet. For a festive twist, top with espresso buttercream and a dusting of cocoa powder.
Champagne Infused Wedding Cupcakes
Dazzle guests with these elegant champagne-infused cupcakes, perfect for celebrating love and milestones. They combine delicate bubbles with sweet vanilla for a sophisticated treat that elevates any occasion.
Ingredients
– 1 1/2 cups all-purpose flour, sifted for lightness
– 1 cup granulated sugar, or substitute with cane sugar
– 1/2 cup unsalted butter, softened at room temperature
– 2 large eggs, brought to room temperature for better mixing
– 1/2 cup champagne, use a dry variety for less sweetness
– 1/4 cup whole milk, or any milk alternative
– 1 tsp vanilla extract, pure for best flavor
– 1 1/2 tsp baking powder, ensure it’s fresh for rise
– 1/4 tsp salt, fine sea salt preferred
– 1 cup powdered sugar, for frosting, sifted to avoid lumps
– 2 tbsp champagne reduction, from simmered champagne for intense flavor
Instructions
1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt until fully combined.
3. In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Tip: Scrape down the bowl sides occasionally to ensure even mixing.
5. Add eggs one at a time, beating well after each addition until incorporated.
6. Mix in vanilla extract until just blended.
7. Gradually add the dry ingredients to the wet mixture, alternating with champagne and milk, starting and ending with dry ingredients.
8. Tip: Mix on low speed to avoid overmixing, which can lead to dense cupcakes.
9. Divide batter evenly among cupcake liners, filling each about 2/3 full.
10. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Remove cupcakes from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
13. For the frosting, simmer 1/2 cup champagne in a small saucepan over medium heat until reduced to 2 tbsp, about 5-7 minutes, then let cool.
14. In a bowl, beat powdered sugar and reduced champagne until smooth and spreadable.
15. Frost cooled cupcakes with the champagne frosting.
They boast a light, airy crumb with a subtle effervescent kick, making them irresistibly moist. The frosting adds a glossy, sweet finish that pairs beautifully with fresh berries or a dusting of edible gold for a wedding-worthy touch.
Strawberry Champagne Wedding Cupcakes
Hitting the sweet spot between elegance and indulgence, these strawberry champagne cupcakes are perfect for celebrations. They combine fresh fruit flavor with bubbly sophistication in every bite. Simple to make yet impressive to serve.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (or margarine)
– 2 large eggs, room temperature
– ¾ cup champagne or sparkling wine (dry varieties work best)
– ½ cup fresh strawberries, finely chopped (plus extra for garnish)
– ¼ cup whole milk
– 2 tsp baking powder
– 1 tsp vanilla extract
– ½ tsp salt
– 12 cupcake liners
Instructions
1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
2. Whisk together flour, baking powder, and salt in a medium bowl until fully combined.
3. Cream softened butter and sugar in a large bowl with an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in eggs one at a time, mixing just until incorporated after each addition.
5. Stir in vanilla extract.
6. Alternate adding dry ingredients and champagne to the butter mixture, beginning and ending with dry ingredients, mixing on low speed until just combined. Tip: Do not overmix to avoid tough cupcakes.
7. Fold in finely chopped strawberries gently with a spatula.
8. Evenly divide batter among prepared cupcake liners, filling each about ⅔ full.
9. Bake for 18-22 minutes at 350°F until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: Ensure cupcakes are fully cool before frosting to prevent melting.
11. Frost with champagne buttercream or whipped cream and garnish with fresh strawberry slices.
Outcome: These cupcakes boast a tender, moist crumb with subtle champagne notes and bursts of fresh strawberry. The flavor deepens if stored overnight, making them ideal for preparing ahead. Serve them at bridal showers or anniversaries for a touch of festive sparkle.
Salted Caramel Wedding Cupcakes
Just imagine biting into a moist, tender cupcake with a sweet and salty caramel surprise. These salted caramel wedding cupcakes are perfect for celebrations or when you want to treat yourself. They’re easy to make but look and taste impressive.
Ingredients
– 1 1/2 cups all-purpose flour (sifted for lighter texture)
– 1 cup granulated sugar (adjust for sweetness preference)
– 1/2 cup unsalted butter, softened (or use salted butter and reduce added salt)
– 2 large eggs (at room temperature for better mixing)
– 1/2 cup whole milk (any milk works, but whole adds richness)
– 1 tsp vanilla extract (pure extract recommended for best flavor)
– 1 tsp baking powder (ensure it’s fresh for proper rise)
– 1/2 tsp salt (fine sea salt preferred)
– 1/2 cup salted caramel sauce (store-bought or homemade, thick consistency)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract with the wet ingredients until just blended.
6. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, and mix on low speed until the batter is smooth with no lumps.
7. Fill each cupcake liner about two-thirds full with the batter using a spoon or ice cream scoop for even portions.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
10. Once cooled, use a small knife or cupcake corer to remove a small piece from the center of each cupcake.
11. Fill each hole with about 1 teaspoon of salted caramel sauce, ensuring it doesn’t overflow.
12. Replace the top piece of the cupcake or frost over it if desired.
For the best experience, these cupcakes have a soft, airy crumb that contrasts beautifully with the gooey caramel center. Flavor-wise, the salt cuts through the sweetness for a balanced treat. Serve them at room temperature to let the caramel shine, or drizzle extra sauce on top for a decadent finish.
Coconut Lime Wedding Cupcakes
Whip up these tropical-inspired cupcakes for any celebration. They combine coconut and lime for a refreshing twist on classic wedding cupcakes. Perfect for showers, parties, or just because.
Ingredients
– 1 1/2 cups all-purpose flour, sifted for lightness
– 1 cup granulated sugar, or substitute with coconut sugar
– 1/2 cup unsalted butter, softened to room temperature
– 2 large eggs, at room temperature for better mixing
– 1/2 cup coconut milk, full-fat for richness
– 1/4 cup lime juice, freshly squeezed for best flavor
– 1 tbsp lime zest, from about 2 limes
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup shredded coconut, unsweetened for less sweetness
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
3. In a large bowl, use an electric mixer to cream the softened butter and sugar on medium speed for 2-3 minutes, until light and fluffy. Tip: Ensure butter is at room temperature to avoid a lumpy batter.
4. Beat in the eggs one at a time, mixing well after each addition until incorporated.
5. Stir in the coconut milk, lime juice, and lime zest with a spatula until the mixture is smooth.
6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined; do not overmix. Tip: Overmixing can lead to dense cupcakes, so stop as soon as no flour streaks remain.
7. Fold in the shredded coconut evenly throughout the batter.
8. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
10. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Out of the oven, these cupcakes are moist and tender with a fine crumb. The coconut adds a subtle chewiness, while the lime provides a zesty, bright flavor that cuts through the sweetness. Serve them plain for a simple treat or frost with a coconut lime buttercream for an extra indulgent dessert.
Raspberry Almond Wedding Cupcakes
Raspberry almond wedding cupcakes blend sweet fruit with nutty richness. They’re perfect for celebrations or elegant treats. Follow these precise steps for bakery-quality results.
Ingredients
– 2 cups all-purpose flour (spooned and leveled)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened (room temperature for best mixing)
– 3 large eggs (room temperature)
– 1 cup buttermilk
– 1 tsp almond extract (pure for best flavor)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup fresh raspberries (frozen work if thawed and drained)
– 1/2 cup sliced almonds (for topping)
Instructions
1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. Cream butter and sugar in a large bowl with an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in almond extract until combined.
6. Alternate adding flour mixture and buttermilk to the butter mixture, beginning and ending with flour, and mix on low speed until just combined; do not overmix.
7. Gently fold in raspberries with a spatula to avoid breaking them.
8. Divide batter evenly among cupcake liners, filling each about 2/3 full.
9. Sprinkle sliced almonds evenly over the top of each cupcake.
10. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
11. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
You’ll love the moist, tender crumb with bursts of tart raspberry. Toasted almonds add a delightful crunch. Serve them with a dusting of powdered sugar for a simple yet stunning presentation.
Peach Bellini Wedding Cupcakes
Kick off your celebration with these elegant, fruity cupcakes that combine peach puree and prosecco for a sophisticated twist. Perfect for weddings or special occasions, they offer a light, bubbly flavor in every bite.
Ingredients
– 1 1/2 cups all-purpose flour (sifted for lighter texture)
– 1 cup granulated sugar (adjust for sweetness preference)
– 1/2 cup unsalted butter, softened (or use margarine as a substitute)
– 2 large eggs (room temperature for better mixing)
– 1/2 cup peach puree (use canned or fresh, strained)
– 1/4 cup prosecco (or any sparkling wine, non-alcoholic version works)
– 1 tsp baking powder (ensure it’s fresh for rise)
– 1/2 tsp vanilla extract (pure for best flavor)
– Pinch of salt (enhances sweetness)
Instructions
1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt until fully combined.
3. In a large bowl, cream softened butter and sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Tip: Scrape down the bowl sides to ensure even mixing.
4. Beat in eggs one at a time, mixing well after each addition until incorporated.
5. Stir in vanilla extract and peach puree until the mixture is smooth.
6. Gradually add the dry ingredients to the wet mixture, alternating with prosecco, mixing on low speed just until combined. Tip: Avoid overmixing to prevent dense cupcakes.
7. Fill each cupcake liner 2/3 full with batter using a spoon or scoop.
8. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
9. Remove cupcakes from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Buttery and moist with a subtle peach aroma, these cupcakes have a tender crumb that pairs wonderfully with a prosecco glaze. Serve them at room temperature for the best texture, or garnish with fresh peach slices for an extra festive touch.
Pistachio Cardamom Wedding Cupcakes
Outstandingly fragrant and elegant, these cupcakes blend nutty pistachio with warm cardamom. Perfect for celebrations or a sophisticated treat. They come together quickly with pantry staples.
Ingredients
– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (room temperature for easy creaming)
– 2 large eggs
– ¾ cup whole milk
– ½ cup shelled pistachios, finely ground
– 1 tsp baking powder
– 1 tsp ground cardamom (freshly ground for best flavor)
– ½ tsp salt
– ½ tsp vanilla extract
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, cardamom, and salt until fully combined.
3. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition until incorporated.
5. Mix in vanilla extract.
6. Gradually add half of the flour mixture to the butter mixture, mixing on low speed until just combined.
7. Pour in all of the milk and mix until smooth.
8. Add the remaining flour mixture and mix until no dry streaks remain, being careful not to overmix.
9. Fold in the ground pistachios gently with a spatula.
10. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
11. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
12. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Buttery and moist with a delicate crumb, these cupcakes offer a rich pistachio flavor complemented by aromatic cardamom. Serve them plain for a simple elegance or frost with cream cheese icing for extra indulgence. They pair wonderfully with a cup of chai or coffee.
Blackberry Merlot Wedding Cupcakes
Outstanding for celebrations, these cupcakes blend rich blackberry and merlot flavors. They’re elegant yet approachable for home bakers. Perfect for weddings or any special occasion.
Ingredients
– 1 ½ cups all-purpose flour, sifted
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature
– 2 large eggs
– ¾ cup merlot wine, reduced to ¼ cup
– 1 cup fresh blackberries, mashed
– 1 tsp baking powder
– ½ tsp salt
– ½ cup whole milk
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
2. Reduce ¾ cup merlot in a saucepan over medium heat until it measures ¼ cup, about 10 minutes, then cool completely. Tip: Reducing wine intensifies flavor without excess liquid.
3. In a medium bowl, whisk together sifted flour, baking powder, and salt.
4. In a large bowl, cream softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
5. Beat in eggs one at a time, mixing well after each addition.
6. Stir in vanilla extract and cooled reduced merlot.
7. Gradually add flour mixture to wet ingredients, alternating with milk, beginning and ending with flour. Mix until just combined.
8. Gently fold in mashed blackberries until evenly distributed. Tip: Don’t overmix to keep batter tender.
9. Divide batter evenly among cupcake liners, filling each about ⅔ full.
10. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate pan halfway through for even baking.
11. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Exceptional texture is moist and fluffy with bursts of blackberry. The merlot adds a sophisticated depth, making these ideal for garnishing with a wine-infused frosting or fresh berries.
Gingerbread Spice Wedding Cupcakes
Unbelievably moist and warmly spiced, these cupcakes elevate classic gingerbread into elegant wedding-worthy treats. They bake up tender with a delicate crumb that holds up beautifully to frosting. Perfect for celebrations or cozy gatherings alike.
Ingredients
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1 tsp baking soda
– 1 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened (65-68°F for ideal creaming)
– 1/2 cup brown sugar, packed
– 1/4 cup molasses
– 1 large egg, room temperature
– 1/2 cup buttermilk, room temperature (or whole milk with 1/2 tbsp lemon juice)
– 1 batch cream cheese frosting (store-bought or homemade, for topping)
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl until fully combined.
3. Tip: Sift dry ingredients if your spices are clumpy for even distribution.
4. In a large bowl, beat softened butter and brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
5. Add molasses and egg to the butter mixture, beating for 1 minute until smooth.
6. Tip: Scrape down the bowl sides halfway through mixing to incorporate all ingredients.
7. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients, mixing on low until just combined after each addition.
8. Divide batter evenly among prepared cupcake liners, filling each about 2/3 full.
9. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Tip: Rotate the pan halfway through baking for even browning.
11. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
12. Frost cooled cupcakes with cream cheese frosting using a piping bag or offset spatula.
Outstandingly soft with a deep molasses warmth, these cupcakes boast a fine, springy texture that pairs wonderfully with tangy frosting. Serve them adorned with edible gold dust or cinnamon sticks for a festive touch at weddings or holiday parties.
Conclusion
Looking for the perfect wedding treat? These 27 delightful cupcake recipes offer something for every celebration. We hope you find inspiration to bake something special! Try your favorites, leave a comment sharing which ones you loved, and don’t forget to pin this article on Pinterest to save these ideas for your next memorable event.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
