Ingredients
Cupcake Batter:
- 1 1/2 cups cake flour for a lighter texture; substitute with all-purpose flour + cornstarch if needed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup sour cream sub with Greek yogurt for a tangier note
- 1/2 cup whole milk
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract optional but recommended for classic wedding cake flavor
Buttercream Frosting:
- 1 cup unsalted butter room temperature
- 3 1/2 cups powdered sugar
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Edible pearls
- Mini fondant flowers
- Fresh raspberries or rose petals