DIY Wedding Cupcakes Tutorial (Part 1)

In this three part post, I’m sure you’ll be drooling from one photo to another. One sunny afternoon, I, together with Carrie from and Jada from Jada Photography spent a few hours learning the tricks of the trade to transform any cupcake into an edible delight. Perfect for a bridal shower, as a wedding cake alternative or as a wedding favour, you’re going to give yourself a pat on the back after your own cupcakes session. Here’s the start to your cupcake feast.


Vanilla Cupcake Recipe by

Cupcake Ingredients:
1 stick unsalted butter, room temperature
1/2 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
3/4  teaspoons baking powder
1/2 teapsoon baking soda
1/4 teaspoon salt
1/2 cup (60 ml) milk


Confectioners (Buttercream)Frosting Ingredients:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1 stick unsalted butter room temperature
2 tablespoons milk or light cream
Assorted food colors(if desired)


How to make the Cupcakes:
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl whisk together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 17 -20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.)
Remove from oven and place on a wire rack to cool.
Once the cupcakes have completely cooled, frost with icing.


How to make the Confectioners (Buttercream) Frosting:
In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.
With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl.
Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.
Tint the frosting with desired food color (if desired).


Photo credit: Jada Poon Photography

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