If you’ve ever been to a wedding and thought, “Wow, this cake is so good I want to marry it,” then buddy, you’re in for a treat. 🙂 Today I’m going to share my favorite almond wedding cake cupcakes recipe, and trust me — these little beauties are basically a wedding cake in a portable, adorable package.
Whether you’re baking for a wedding, a shower, or just because you’re craving something fancy AF, these cupcakes are your golden ticket. Ready? Let’s bake something unforgettable!
Why Almond Wedding Cake Cupcakes Rock My World
First of all — why almond? Well, have you ever tasted that subtle, sweet, slightly nutty flavor in wedding cakes? That’s almond extract. It’s like vanilla’s more sophisticated cousin.
These cupcakes combine a moist, tender crumb with the dreamy, aromatic almond flavor that screams “special occasion” — but you don’t need an actual wedding to enjoy them.
But why cupcakes instead of a whole cake?
- Cupcakes are way easier to serve.
- No need for a knife (or someone who knows how to cut a cake without demolishing it).
- Built-in portion control. (Unless you eat three… which, FYI, I totally do.)
- They look ridiculously cute on a dessert table.
So yeah, IMO, cupcakes > cake. But hey — no judgment if you’re a cake traditionalist.
Ingredients You’ll Need for Almond Wedding Cake Cupcakes
Let’s talk supplies. No weird or obscure ingredients here, but don’t skimp on quality if you want that true wedding-cake vibe. Here’s what you need:
For the cupcakes:
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 ½ cups cake flour (yes, cake flour — don’t sub it with all-purpose unless you’re okay with slightly denser cupcakes)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons almond extract
For the frosting:
- 1 cup unsalted butter (room temp)
- 4 cups powdered sugar (sifted — unless you enjoy lumps, which, let’s be real… you don’t)
- 2-3 tablespoons heavy cream or milk
- ½ teaspoon almond extract
- Optional: white sprinkles, edible pearls, or sliced almonds for decoration
Equipment:
- Muffin tin + liners
- Electric mixer (unless you’ve got biceps of steel)
- Piping bag + pretty tip (optional but makes you look pro)
Step-by-Step: How to Make Almond Wedding Cake Cupcakes
Okay, now for the fun part — baking these beauties. Put on your favorite playlist (I highly recommend something upbeat — Beyoncé is always a good choice), and let’s do this!
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line your muffin tins with cupcake liners. Easy peasy.
Step 2: Cream the Butter & Sugar
In a large bowl, beat the butter and sugar together until light and fluffy. This takes about 2-3 minutes. Don’t rush it — this step adds air to the batter and makes the cupcakes light and dreamy.
Step 3: Add the Eggs
Add eggs one at a time, beating well after each. Scrape down the sides so no rogue butter blobs are hiding.
Step 4: Mix Dry & Wet Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt.
In another bowl (because why stop at two when you can dirty three, right?), combine milk, vanilla, and almond extract.
Step 5: Combine
Alternate adding the dry ingredients and milk mixture to your butter mixture, starting and ending with the dry. Mix just until combined. Don’t overmix unless you want hockey pucks instead of cupcakes.
Step 6: Bake
Scoop the batter into the liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick comes out clean. Let them cool completely before frosting — unless you like melted frosting puddles.
Whipping Up That Fluffy Almond Buttercream
Ah, frosting — the crown jewel. IMO, this frosting is so good you could skip the cupcakes and just eat it with a spoon (not that I’ve done that… okay fine, I have).
How to make it:
- Beat the butter until creamy.
- Add the powdered sugar a cup at a time, beating well.
- Add almond extract and enough cream/milk to get the consistency you like.
- Whip it for another minute or two until fluffy.
Pipe or spread onto your cooled cupcakes, and sprinkle with your chosen toppings. Bonus points for edible glitter — because why not?
Tips & Tricks (aka, Things I Learned the Hard Way)
Over the years, I’ve learned a few handy tips that save time, frustration, and a lot of muttered swear words. Here ya go:
- Don’t overmix. Seriously. You’re making cupcakes, not bread dough.
- Use a cookie scoop for perfectly even cupcakes — because who wants the runt of the litter?
- Room temp ingredients mix better. If your butter is still cold, you’re basically doomed.
- Practice your piping on parchment paper first if you’re nervous. Or just go rustic and smear it with a knife. Nobody’s judging.
- Almond extract is potent — don’t “accidentally” pour half the bottle in. Unless you’re into bitter cupcakes.
Variations: Because Why Not?
Wanna put your own spin on these? Go for it! Here are a few fun ideas:
- Add a raspberry or cherry jam filling for an extra surprise inside.
- Top with toasted almonds for crunch.
- Make mini cupcakes for bite-sized treats — just reduce the baking time to around 10–12 minutes.
- Switch up the frosting — cream cheese frosting also works beautifully here.
Honestly, the possibilities are endless. Ever thought about adding a splash of champagne to the frosting? Yeah, me too. 😉
Why Homemade Beats Store-Bought Every Time
You could buy cupcakes from the bakery… but why? Homemade just hits different.
- You control the quality.
- You can adjust the sweetness to your liking.
- You get to brag about baking them yourself.
- You save money — bakeries charge $$$ for anything with the word “wedding” in it.
Plus, baking them yourself is way more satisfying. Like, “I’m basically a pastry chef now” satisfying.
FAQS about Almond Wedding Cake Cupcakes
Can I make these ahead of time?
Yep! Bake the cupcakes a day ahead and frost them the day of. Store them in an airtight container at room temp.
Can I freeze them?
Absolutely. Freeze the unfrosted cupcakes, then thaw and frost when ready. Pro tip: wrap them individually in plastic wrap first.
Can I use all-purpose flour instead of cake flour?
Technically yes, but they won’t be quite as soft and tender. If you have to, remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch. Boom — DIY cake flour.
Related Recipes
- Vanilla Bean Brown Butter Cheesecake Recipe
- Carrot Cake Bars with Cream Recipe
- Mini Oreo Cheesecakes Recipe
Final Thoughts about Almond Wedding Cake Cupcakes
These almond wedding cake cupcakes are honestly the MVP of any dessert table. They’re simple enough for a weeknight bake but fancy enough to impress at a wedding, shower, or even your coworker’s birthday (you know, the one who pretends they don’t care but secretly does).
So go ahead — preheat that oven, grab your mixing bowl, and channel your inner wedding baker. And if anyone asks, yes, you totally meant to make them this gorgeous.
After all, life’s too short for boring desserts, right?
Happy baking — and save me one, okay? 😉
If you try this recipe, let me know how it turns out! Got any fun variations or disasters to share? Drop them in the comments (or just vent to your cat — no judgment here).
And remember: You don’t need a wedding to eat like it’s your big day. 🧁✨
