Homemade Wedding Cupcake Recipes
A Tasty Way to DIY
To save money on my sister's wedding, we made homemade wedding cupcakes using the recipes listed below, and then decorated them to give a special festive touch (click here to see my cupcake decorating tips).
Although the decorations didn't turn out quite how I was expecting, the guests were more than happy with the flavor and texture of the results. Which is, after all, what really matters! And the funny thing is, by the time the wedding cupcakes came out, everyone was having such a good time talking and laughing and enjoying themselves that the style and fanciness level of the cupcakes didn't really matter. Which made us really glad that we'd saved money by going the DIY route!
This recipe was modified from a lemon sour cream cake recipe on The Baking Pan. The resulting cupcakes don't rise a lot, but the flavor is delicious and the texture is light and moist.
Prep Time: 20 Minutes
Total Time: 65 to 70 Minutes
Serves: 24 Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 cup salted butter
- Grated zest from 1 lemon
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla (optional)
- Preheat oven to 350 degrees Fahrenheit (about 170 degrees Celsius). Place cupcake liners into cupcake baking tray and spray lightly with baking spray.
- Sift together flour and baking soda in a bowl and set aside.
- Stir together sour cream and lemon juice in a separate bowl and set aside.
- Cream butter, lemon zest, and sugar with an electric mixer until you achieve a soft, fluffy texture.
- Add eggs to the butter mixture, blending until fully incorporated. Scrape the bowl occasionally with a spatula.
- Add the vanilla to the butter mixture, if using.
- Add a little of the flour mixture to the egg and butter mixture, stirring gently, then add a little of the sour cream mixture. Alternate the two, ending with the last of the flour mixture. Don't overstir.
- Spoon the mixture into the waiting cupcake liners, making sure not to overfill.
- Bake for 45 to 50 minutes, rotating once for even cooking. Cupcakes are done when a toothpick inserted in the center shows no wet batter. Since temperatures vary in ovens, adjust baking time accordingly.
Lemon Cream Cheese Frosting - Perfect with Lemon Cupcakes
You might think it's too much lemon, but the combination of the sweet and sour is actually perfect. This frosting recipe is also adapted from The Baking Pan.
- 3 ounces cream cheese
- 3 tablespoons butter
- zest from 1 lemon
- 1 teaspoon lemon juice
- 1 1/2 cups powdered sugar (use more for stiffer frosting)
- Combine all ingredients except for powdered sugar in a mixing bowl. Stir vigorously until whipped.
- Slowly add powdered sugar until you get the desired frosting consistency. Refrigerate until you're ready to use it.
Cupcake Techniques, Recipes, Tips, and More - Everything Is In This Book
Chocolate Wedding Cupcake Recipe - Chocolately Delicious
We adapted this recipe from a chocolate sour cream cake recipe on Allrecipes. Although it wasn't quite as popular as the lemon (I personally am not a huge fan of chocolate-flavored cake), they were still tasty, and it was good to have some variety.
Prep Time: 20 Minutes
Total Time: 65 to 70 minutes
Serves: 32 cupcakes
- 3/4 cup unsweetened extra dark baking cocoa
- 1 cup water
- 2 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter
- 2 1/2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- Put cupcake liners in cupcake baking tray and spray lightly with baking spray. Set aside.
- Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius).
- Add cocoa to water in a pot, and boil for 5 minutes on stove. Remove from heat and let cool.
- In a large bowl, mix flour, baking soda, baking powder, and salt. Set aside.
- Whip butter and sugar with an electric mixer until fluffy.
- Add eggs and vanilla to butter mixture, and beat until well mixed.
- Add a little of the flour mixture to the butter and egg mixture and stir. Then, add some sour cream to the butter and egg mixture. Alternate flour and sour cream, ending with flour, until all items are combined.
- Pour the cocoa liquid into the mix and stir to combine.
- Spoon mixture into cupcake liners, making sure not to overfill.
- Bake cupcakes for 30 to 35 minutes, rotating tray once. To test for doneness, insert a toothpick. If batter doesn't stick, cupcake is done.
- Note: these cupcakes get a bit dry if overcooked, so make sure not to leave them in the oven for too long.
Cooked Chocolate Frosting - Thick and Luscious
This cooked frosting gets very stiff, so it's good for piping. The recipe is adapted and translated from this Norwegian one on dinMat.
- 3 eggs
- 2/3 cups heavy cream (I substituted a mix of half and half and whole milk)
- 2/3 cups sugar
- 1 cup butter (cut into pieces) (I substituted 3/4 cup)
- 1/2 cup (4 ounces) chopped dark baking chocolate
- Beat eggs with a fork until well-mixed. Put in a medium pot.
- Add heavy cream and sugar in the pot until well mixed.
- Put on medium heat, and stir until it reaches the boiling point. Lower the heat, but continue to boil for a short time.
- Stir constantly until the mixture thickens. Don't overcook! You'll end up with a lumpy mess.
- Remove the pot from the heat, and slowly add butter and chocolate while stirring.
- Stir until all butter and chocolate is completely melted.
- Let cool in fridge until firm.
What Is the Perfect Homemade Wedding Cupcake Flavor? - Vote Here!
I think the best is...
Video Tutorial: Making Cupcakes from Scratch - Gorgeous Homemade Cupcakes
Tips For Making Wedding Cupcakes - Don't Do It All At Once
- Perfect your measuring skills. I've never been one much for measuring; I never know whether to tamp down dry ingredients, or use a multipurpose measuring cup vs. individually sized ones. Baking is a very precise art, and you need to know how to measure the ingredients correctly for a given recipe.
- Practice. Of course, the best way to learn how to measure for a recipe is to practice that recipe. Which means that you're going to end up with some practice cupcakes lying around the house, but I doubt that anyone will complain! The point is, don't even think of making cupcakes for a wedding unless you've tried the exact recipe beforehand.
- Don't wait until the last minute. If you're DIYing the cupcakes, chances are you're DIYing other stuff, as well. The best time to make cupcakes is one or two days before the big day, as long as you have a refrigerator to store them in. If you're making them early, don't forget to frost them; otherwise, they'll dry out.
You Might Also Be Interested In... - ... More Cupcake Stuff!
Or just say hello :)