This recipe makes delicious homemade wedding cupcakes. These wedding cupcakes shine brightly when topped with champagne frosting. The softest and fluffiest cupcakes are made with cake flour, egg whites, sour cream, and cake flour.
Everyone kept telling me how fast the wedding day flew by. Take a moment to just you two, let it all sink in, and then capture the feelings right there…right now. We escaped from the bustle of activity and excitement while the rest of the crowd enjoyed happy hours. We relaxed, had a glass of wine, fixed our hair, and took selfies. Today, I still love that silly photo from our wedding day. We are just us, smiling and reliving that moment in our lives. We are the only ones.
Today, three years later, we are ready to hit pause again as we wait for the arrival of our little girl. We are alone, and we smile, waiting to cherish that moment on the most important day of our lives—only us.
Homemade Wedding Cupcakes
It’s the Fall wedding season! There is plenty to eat!
Many of you may prefer to make your wedding treats and shower favors. You are indeed an inspiration to me. It is a challenging task. Many people depend on your sweet tooth to satisfy them. This is not a party, and it’s a wedding. It’s time to put the pressure on. The pressure is on.
Perfectionism is the key to DIY wedding desserts. Here’s where you can find me. I used my vanilla cupcake favorite recipe and added champagne. Because… CHEERS! It’s a wedding!
These homemade wedding cupcakes with champagne frosting are the perfect dessert to describe a “fancy schmancy party.”
Cupcake batter
This recipe is based on my favorite vanilla cupcakes. It takes only minutes to make the vanilla cupcake batter. A box of cake flour is required. If you make several batches, you can save the entire package. You’ll be able to make the best cupcakes and cakes you ever taste with cake flour. You can substitute cake flour if you don’t have cake flour. Egg whites are another non-negotiable. Egg whites contribute to a light and fluffy texture. We can use sour cream to replace some of the fat we lose from the egg yolks.
This was something I said in my original vanilla cupcakes recipe. But it’s worth repeating: Sour cream is a powerful ingredient in this recipe. It lightens the crumb, just like egg whites or cake flour. Greek yogurt could be substituted, but sour cream cupcakes tend to be less dense.
Champagne x2
Champagne is a better choice than milk for the cupcake batter. Although the cupcakes do taste, not like champagne, they have a sparkling texture. Does that make sense? Like my mimosa cupcakes! (- Another option for DIY wedding cupcakes
Champagne is not only hidden in the cupcake batter. Sprinkle some champagne buttercream on top of the cupcake. Let’s toast that!
