Wedding cake cupcakes for two, for your wedding anniversary!
Not to be a buzzkill, but someone looked me right in the face and told me a wedding cake for two is a dumb idea.
She clearly has not drank the 'dessert for two' koolaid and realized how cool it is to make miniature desserts. (Or, she can resist leftover cookies and cupcakes better than I can, who knows? Maybe a pan of brownies doesn't whisper to her, begging her to eat them the way they do to me).
The point is: the criticism stuck with me for a long time. Sometimes, it's a good thing when someone undermines your passion; it makes you re-evaluate.
I immediately began running through my elevator pitch of what exactly 'dessert for two' is, and what it means to me. After some small tweaks to my verbiage, and I add more emphasis on 'small batch' and 'no leftovers' and 'date night,' because that's what dessert for two means to me.
It's a way to enjoy desserts without tons of leftovers (a new dessert everyday, if you wish!), it's a fun way to bake (just 1 egg and small scoops of flour!), and it's the perfect cap on date night.
All good things, you know?
Would you make wedding cake cupcakes?
So, what I want to know is: are you with me? Would you make a mini wedding cake on your anniversary? Would you make wedding cake cupcakes on your wedding anniversary, or on a random Tuesday just because you really love almond-scented cupcakes with buttercream roses and sugar pearls?
I know who's on my team. Ina is on my team. She makes a mini wedding cake for Jeffrey on their anniversary, and since they are #relationshipgoals, we best do the same.
So, what exactly is wedding cake flavor?
Wedding cake cupcakes: they're light and fluffy because they're made with only egg whites. They're rich because they're made with sour cream. They're delicately almond-scented, because that is what gives wedding cake it's traditional flavor.
The buttercream on top is perfection. Sally teaches us how to make buttercream roses, and it's the best tutorial. You won't believe how freaking easy they are! Plus, they're made with the one piping tip we all have in our drawer.
This recipe makes just 4 cupcakes, but I'm showing more than 4 here in the photos because I have several batches laying around. The recipe is easily doubled, too!
Happy Anniversary (or happy Tuesday!)
Wedding Cake Cupcakes for Two
Wedding cake cupcakes, small batch style.
Ingredients
For the cupcakes:
- 4 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ½ teaspoon almond extract
- 1 large egg white, at room temperature
- 2 tablespoons sour cream, at room temperature
- 6 tablespoons flour
- ½ teaspoon baking powder
- pinch of fine salt
For the frosting:
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream
- ¼ teaspoon almond extract
- sprinkles, for decorating
Instructions
- Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
- First, make the cupcakes: In a medium bowl, beat with an electric mixer the butter, sugar and almond extract. Beat until light and fluffy, at least 30 seconds.
- Add the egg white and beat until combined.
- Next, beat in the sour cream.
- Finally, sprinkle the flour, baking powder and salt evenly over the batter, and then beat until just combined.
- Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
- Let the cupcakes cool.
- To make the frosting: beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of the cream and the almond extract. Beat until very light and fluffy, about 1-2 minutes. Add more cream, if necessary.
- Scrape the frosting into a piping bag fitting with a star tip (I used a Wilton 1M). To make the rose shape, make a circle starting in the center of the cupcake and work your way out.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 466Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 120mgSodium: 120mgCarbohydrates: 50gFiber: 0gSugar: 41gProtein: 3g
Susan says
Christina, your recipes are a match for so many of us. Thank you.
The idea I wish to add is: wouldn't these wedding cupcakes make a sweet gift for a non baking friend's anniversary? Imagination is all it takes.
Susan says
Although i like your idea of cupcakes for 2. I really love the way these cupcakes look. I would love to make them for a Baby Shower. Can you please give me the recipe to bake these and frost them for a batch of 24.
Thank you,
Susan
Christina Lane says
Hi Susan,
Sorry, but I only make small-batch cupcake recipes. I believe you can search google for a full-batch wedding cupcake recipe, and I think Sally's Baking Addiction just posted one. I could be wrong, though!
CupcakeGirl123 says
Hi, I was wondering if I could substitute something for the almond extract?
Thanks,
CupcakeGirl123
Christina Lane says
Sure, vanilla extract.
Cindy says
What?! That woman is living in Crazytown. I taught myself how to make wedding cakes specifically because I love eating them AND my friends weren't getting married at a rate that would quench my need to eat said wedding cake. I mean, how DARE they, right?
Now that I'm older and wiser I realize eating an 9" multilayered cake by yourself is, perhaps, not the healthiest thing one can do for oneself.
And so I find this to be a PERFECT solution (and sure, my husband can have one). Thank you. :)
Eve says
I would like to make these cupcakes, how can I convert this recipe in 12 or 24 cupcakes. Thanks
Holly says
Hi,
Do you think I could take this recipe and just bake it in a 6 inch cake pan instead of cupcakes? I did see your wedding cake (gorgeous by the way) but don’t want something that large. If you think that would work, would I need to adjust the temperature/bake time? Thanks for the help. Always!
Christina Lane says
Hi Holly! So, my mom frequently doubles my cupcake recipes and makes them in a 6" cake pan. I haven't tried that with this recipe, so I'm not sure about baking time, but you could try checking at 20 minutes!
Lori Goodson says
These cupcakes are beautiful, almost look too pretty to eat. Nice thought to have them randomly, on a Tuesday or a surprise when you two run away for a day adventure. I will be using this recipe. Thank you
Maria says
These look perfect for my daughter's upcoming birthday ...21! Not sure how that happened? I do need to mail them to her. I'll do my best with the shipping, but do you think they will be ok? Wasn't sure if they need to be refrigerated? Thanks.
Christina Lane says
Hi Maria,
Unfortunately, the butter in the frosting needs to stay refrigerated :( Sorry :(
Susan says
Do you have a large recipe? I am making cupcakes for my daughters bridal shower and these look to be just what I want! I’m going to make the small batch to try today. Do you have a chocolate cupcake recipe?
Christina Lane says
I'm sorry, I don't, Susan. But you can double the recipe easily, I've tested it that way. I'm not sure if you could triple it, though..I haven't tested it that way. Best of luck :)
Circe says
I had success making one batch of these when I first whipped the egg white alone, then added it to the creamed mix. The trial where I simply added the white then whipped it all, the cakes lofted nicely, then fell like a crater.
Renee says
I made these exactly as written, and doubling it. I only got 6 cupcakes rather than 8, which was totally fine because I was just baking them for buttercream decor practice. They were absolutely DELICIOUS! My family all LOVED them, and I will certainly be making them again! I wonder if maybe I did something wrong since I only ended up with three cupcakes per recipe... but like I said, totally doesn't matter. If I could, I'd post a photo. The flavor was terrific and the crumb was moist and fluffy. Learning to decorate cakes is a tough job, but *somebody's* gotta do it.... :-)