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Wedding Cupcakes

Dress up ordinary cupcakes with an assortment of eye-catching decorations.

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  • prep time 60 min
  • total time 1 hr 25 min
  • ingredients 9
  • servings 24
 

Ingredients

Cupcakes

1
box white cake mix
White paper baking cups
Water, vegetable oil and egg whites called for on cake mix box
2
containers rich & creamy creamy white frosting

Decorating Options

White Chocolate Curls (below)
Pink rose petals
Handmade paper, cut into 8x1 1/4-inch strips
Decorator sugar crystals or edible glitter
Ribbon

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for 24 cupcakes.
  • 2 Frost cupcakes with frosting. Choose from these decorating options: • Top cupcakes with white chocolate curls (see below) or rose petals. • Wrap handmade paper around each cupcake; attach permanent double-stick tape. • Sprinkle decorator sugar crystals or edible glitter over frosting. • Wrap ribbon around each cupcake and tie in a bow. Store loosely covered.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for 24 cupcakes.
  • 2 Frost cupcakes with frosting. Choose from these decorating options: • Top cupcakes with white chocolate curls (see below) or rose petals. • Wrap handmade paper around each cupcake; attach permanent double-stick tape. • Sprinkle decorator sugar crystals or edible glitter over frosting. • Wrap ribbon around each cupcake and tie in a bow. Store loosely covered.

EXPERT TIPS

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Expert Tips

Look for edible flowers and/or rose petals in the produce department of the grocery store. Edible flowers have not been treated with chemicals so are safe to eat.

Choose the bride’s wedding colors for the frosting and decorations for these cupcakes. For a lovely presentation, consider cupcake wrappers from a website like fancyflours.com.

Try a practice run well in advance of the wedding, then you'll know exactly what to expect. You can make the cupcakes up to 2 weeks ahead of time. Wrap unfrosted cupcakes well with plastic wrap; freeze. Six hours before frosting, remove from the freezer and loosely cover. Frost, loosely cover and serve within 24 hours.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake (Cake and Frosting Only)
Calories
370
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
Trans Fat
1/2g
1/2%
),
Cholesterol
95mg
95%;
Sodium
300mg
300%;
Total Carbohydrate
45g
45%
(Dietary Fiber
0g
0%
  Sugars
37g
37%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.